Pão de Queijo
Irresistible Brazilian cheese bread — crispy, golden shells that crack open to reveal an impossibly chewy, stretchy, cheesy interior. Naturally gluten-free and dangerously addictive.
Ingredients
Cheese Bread
- 500g tapioca flour (polvilho azedo or sweet)
- 250ml whole milk
- 120ml vegetable oil
- 2 tsp salt
- 2 large eggs, at room temperature
- 150g freshly grated Parmesan cheese
- 100g grated mozzarella or Minas cheese
Instructions
Heat the Liquids
In a medium saucepan, combine the milk, vegetable oil, and salt. Heat over medium-high heat until it just comes to a full boil. Remove from heat immediately.
Scald the Flour
Pour the tapioca flour into a large bowl. Pour the hot milk mixture over the flour and stir vigorously with a wooden spoon. It will be lumpy and sticky — that's perfect. Let it cool for 10-15 minutes until you can handle it.
Add Eggs & Cheese
Add the eggs one at a time, mixing thoroughly after each addition. The dough will be slippery and strange — this is normal for tapioca. Knead in both cheeses until fully incorporated. The dough should be soft, slightly sticky, and pliable.
Shape the Rolls
Oil your hands lightly. Pinch off pieces of dough and roll them into smooth balls about the size of a golf ball (3-4cm). Place them on a parchment-lined baking sheet with 3cm spacing.
Bake
Bake at 200°C (400°F) for 20-25 minutes until the rolls are puffed up, golden brown on top, and have a light, hollow sound when tapped. They should be crispy outside and beautifully chewy inside.
Serve Immediately
These are best eaten warm, straight from the oven, when the cheese is still stretchy and molten inside. Serve with coffee for the authentic Brazilian breakfast experience. They can be frozen unbaked and baked from frozen (add 5 minutes).
Nutrition Facts
* Based on a 2,000 calorie diet.