Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine yuca flour, baking powder, and salt until evenly mixed.
3 cups yuca flour, 1 tsp baking powder, ½ tsp salt
Add eggs, butter, milk, and crumbled queso fresco to the flour mixture. Stir until the dough is smooth, sticky, and moldable but not dry.
2 large eggs, 2 tbsp butter, ½ cup milk, 4 oz queso fresco
Let the dough rest for 5 minutes to fully hydrate the yuca flour.
Roll the dough into uniform 1.5-inch balls and place them 2 inches apart on the prepared baking sheet.
Bake for 20-25 minutes until the edges turn golden and the tops puff slightly. The bread should feel firm but springy when pressed. Avoid opening the oven door during the first 15 minutes to ensure proper puffing.
