Brazilian Cheese Bread
Calling all cheese lovers! This Brazilian Cheese Bread (Pão de Queijo) is a delightful bite of heaven, waiting to be devoured.
Imagine: golden brown rolls made with tapioca flour, offering a slightly crispy exterior and a soft and chewy interior. Bursting with pockets of melty cheese in every bite, these little rolls are a flavor and texture explosion waiting to happen.
Here’s why you’ll love them:
- A taste of Brazil: Experience a taste of South America with this popular Brazilian street food, easily made at home.
- Gluten-free friendly: Perfect for those following a gluten-free diet, but delicious for everyone!
- Easy to make, endlessly versatile: Whip up a batch in no time, and enjoy them plain, with a dipping sauce, or for breakfast alongside coffee.
Ready to ditch the ordinary bread and experience the magic of Pão de Queijo? Continue reading for the recipe below and get ready to savor these cheesy delights in every bite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 dozen 1x
- Category: Bread
Ingredients
- 2 eggs
- 2/3 cup olive oil
- 2 1/2 tsp salt
- 1 1/2 cup milk
- 1 cup mozzarella cheese
- 1 cup parmesan cheese
- 4 cup tapioca flour
Instructions
1. Prepare the Oven and Combine Wet Ingredients: Preheat oven to 400°F with a rack in the middle. In a saucepan, combine milk, water, oil, and salt. Bring to a boil over medium-high heat.
2. Gather Dry Ingredient: In a separate bowl, add your tapioca flour.
3. Combine Wet and Dry: Slowly pour the boiling milk mixture over the tapioca flour, whisking constantly to prevent lumps. The mixture will be thick and sticky.
4. Incorporate Eggs: Add eggs one at a time, whisking vigorously after each addition. The dough may appear to be curdling initially, but it will come together.
5. Add Cheese: Gradually add cheese, mixing well after each addition. The dough should be soft and slightly sticky. If it seems too loose, add a small amount of additional tapioca flour.
6. Bake: Using a cookie scoop, drop spoonfuls of dough into a mini muffin pan. Bake for 15-20 minutes, or until golden brown and puffed.
7. Serve: Remove from the oven and let cool slightly before serving warm.
Notes
A lot of recipes say to use a stand mixer – which you totally can! I also had to make these twice to figure out the consistency. Some recipes say the dough is thick enough to roll into balls…. some is so liquid-ey that they pour the mixture into the mini muffin pan. So depending on your elevation & oven – you may need to try different consistencies for your area. This is the exact recipe I use for where I live (Utah).
Keywords: Bread, Cheese, Brazilian, Pao de Queijo
Leave a Reply