Cheese + Buns = Genius

Today is the sort of day that forces you to slow down. With a weather forecast calling for about 20 to 30 millimetres of rain, you're forced to become a home-body. I can't spend 2 hours digging up my garden like last night. I can't weed or plant seeds. I'm stuck inside, and I don't mind it. Over a bowl of oatmeal and a cup of tea, I get to contemplate my most recent (and amazingly delicious) baking attempt: Tapioca Cheesebuns.


There's only one way to prove how awesome these buns are. Photographic evidence.
Exhibit A:

Puffy, airy, soft, delicious.

And Exhibit B: the recipe.

After eating some amazing Tapioca English Muffins (I think by Kinnikinnick?), I've been dying for tapioca-goodness. I found a recipe for "The Best Gluten Free Biscuits", but those were the kind of biscuits I imagine that you eat with seafood at the Red Lobster (and the topic for maybe a future post).

I took another stab at the vast amount of internet Tapioca Buns, and was intrigued by this version of Tapioca Cheesebuns. And it was the best spray and pray I've ever attempted.

• "Brazilian" Tapioca Cheese Buns
• 1/2 cup unsalted butter (I used salted butter and just didn't put in salt)
• 1/4 cup water
• 1/4 cup milk
• 3/4 teaspoon table salt or 1 teaspoon kosher salt
• 2 cups tapioca starch (or flour, but I used starch)
• 2 teaspoons minced garlic
• heaping 2/3 cup grated Parmesan, Romano, or aged Asiago cheese (I used cheddar. Mmm.)
• 2 large eggs, lightly beaten

I'd recommend going over to the website, because I'm a lazy typist. I followed their directions and things turned out. I did make two batches of these because I and my friends ate them too quickly. I added baking powder in my first batch (thinking that it wasn't going to rise) and then the second batch I just followed the regular recipe. I'm a little backwards, I know.

Exhibit C: Why you should always follow the real recipe the first time.

On the left: the second batch. On the right: the first attempt.

And now I'm sad because even though I made 2 batches within 48 hours, all of my cheesebuns are gone. When I make my next batch, I'm going to hoard all of the cheesebuns.