Arracacha buns Fast2eat

Arracacha buns Fast2eat

The famous “Pão de batata baroa (mandioquinha)” in Brazil.

Arracacha buns are very fluffy; it was the softest thing to ever come out of the oven!

The dough is easy to shape and rises perfectly. It has a hint of earthy aroma from the arracacha, which is quite unique, in my opinion.

This recipe was adapted from the one my husband’s cousin Izabel Torrão has sent to me.

To preserve the bread’s texture and softness, keep it in an airtight jar, or ziplock, that it remains fluffy for at least 3 days.

Arracacha bread is an intelligent and much healthier option. If you are trying to reduce your consumption of carbohydrates, it is worth betting on this tasty treat!

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Arracacha buns Fast2eat

Prep Time: 10 minutes
Cook Time: 20 minutes
Dough at bread maker + waiting time: 2 hours 30 minutes
Total Time: 3 hours
Bread Maker Measuring spoons Measuring cups Liquid measuring cups Oven Mitt Non-stick silicone spatula Wire cooling rack
Servings: 24 buns


  • ¼ cup oil
  • ½ cup Milk - lukewarm - 80-90°F/26-32°C
  • 2 Egg - Slightly beaten - Room temperature
  • 2 cups Arracacha - 500g peeled, cooked, and smashed - In Canada buy it here
  • 4 cups Bread flour
  • ¼ cup Sugar
  • 1 1/2 tsp salt
  • 1 tbsp Active dry yeast

Egg wash (Optional for shine)

  • 1 egg - or egg yolk
  • 1 tbsp Olive oil - or cream or milk or water

Instacart is available in the US only at the moment.


Preparing the Arracacha

  • You can buy already peeled and cooked arracacha or use a fresh one. I used this peeled and cooked arracacha from duBrazil. Place the cooked arracacha in a drainer. Wash with running water to remove excess starch.
  • If using fresh arracacha, it is important to wash and peel it first and then cook. Wash, peel and cut each cassava into 3 pieces.
  • Let the water drain well.
  • You may steam (no salt) it until tender and mash it with a fork. I guess boiling could also work, but it might add extra moisture to the dough, so watch out.

Preparing the Bread Dough

  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast).
  • Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid. Plug the power cord into a wall outlet. Set the machine to “dough” and start.
  • Divide dough into small balls or your desired shape. Place buns in greased pans (I use parchment paper). Leave great space between them as they grow a lot. As an option, you can fill them with cheese, or any filling of your choice.
  • Cover and leave it to rise in a warm place until it doubles in volume, about 1 hour.

Egg wash (optional)

  • Add the olive oil (or cream or milk or water) to a small bowl and then add your cracked fresh egg (or egg yolk).
  • Quickly and thoroughly, whip the egg and water together using a fork or whisk until it is completely blended.


  • Preheat oven at 175C/350F.
  • In the meanwhile (optional), using a pastry brush, immediately apply a think layer of egg wash to the rolls dough that is ready to bake. Be sure the egg wash is wet – don’t let it dry before adding the bread to the oven.
  • Bake it until golden for about 20-30 minutes.


The dough can also be made using a mixer. Just knead the dough with the dough hook for about 8-10 minutes on a low setting. When kneading by hand: about 10-12 minutes.
Before shaping the buns, let it rise for about an hour or until about doubled in size, in a lightly greased bowl covered.
The bread will keep in the freezer for up to 4 months. Wrap a loaf in plastic wrap, followed by aluminum foil. Then place the bread in a freezer-safe plastic bag.

Fast2eat has partnered with Dubrazil to share new and simple Brazilian recipes your family will love!
This recipe was prepared with the following DuBrazil products:

Vapza Arracacha Cooked

Arracacha is native to the Andes mountains and is one of the most popular root vegetables commercially grown in South America, especially in Brazil. It can also be found in smaller quantities in Cuba, Puerto Rico, Japan, Europe, North America, and Australia.
Arracacha roots are too hard to eat raw. It is best suited for cooked applications such as boiling, roasting, and frying. It can be prepared in any way that carrots and potatoes can be prepared.
When cooked, it becomes really yellow and develops a distinctive nutty, slightly sweet flavour and aroma that have been described as "a delicate blend of celery, cabbage and roast chestnuts."
The cooked root is a soft, extremely dense, crisp, tender, and slightly sticky texture.
It is one of the least carby and most nutritious tubers. Arracacha root is an excellent source of calcium, having four times as much as potatoes and vitamin C and contains some iron. The root is highly digestible (due to the small size of its starch grains). It is also a good source of fibre that can help regulate the digestive system and potassium, which helps stabilize heart rate. It contains anti-oxidant properties to boost the immune system.
The yellow cultivar contains substantial amounts of carotenoid pigments, precursors to vitamin A, to the point that excessive consumption of arracachas may cause yellowing of the skin, a condition that is not considered to be harmful.
Common names:
The name arracacha (or racacha) was borrowed into Spanish from Quechua and is used in the Andean region.
The plant is also called:
  • Apio or Apio criollo ("Creole celery") in Venezuela and Puerto Rico.
  • Zanahoria blanca ("white carrot") in Ecuador.
  • Virraca in Peru.
  • Mandioquinha ("little cassava") or batata-baroa ("baroness potato") in most regions of Brazil, but other common names in certain regions of that country include batata-salsa (“parsley potato”), batata fiúza ("trustworthy potato"), cenourinha-branca ("little white carrot"), and cenourinha-amarela ("little yellow carrot") or simply cenoura-amarela ("yellow carrot"), among others. Its Portuguese names are usually derived from the plant's similarity to other well-known vegetables and roots.
  • It is sometimes called white carrot in English, but that name properly belongs to white varieties of the common carrot. It is sometimes called Peruvian carrot or Peruvian parsnip in English. Let’s stick to calling it arracacha.
Attention: The shape is very similar to parsnip, but the colour and taste are different; parsnip is more white, and arracacha is yellowish, Be careful not to make that mistake. It is not a common vegetable in northern countries.
Thanks to DuBrazil for supplying the products to help me write this post today!

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Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : Brazilian
Keyword : "Brazilian", "Bread maker", "Bread", "Oven", arracacha, Arracacha bread, Arracacha buns, Arracacha rolls, Bake bread, Baking, batata baroa, Bread machine, Breadmaker, Breadmaking, Brunch, Dough Cycle, Easy, easy-to-prepare, homemade, Homemade bread, mandioquinha, Nut-free, Pão de batata baroa, Pão de mandioquinha, Snack


Calories: 147kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 176mg | Potassium: 40mg | Fiber: 1g | Sugar: 3g | Vitamin A: 38IU | Calcium: 12mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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