Brazilian Cheese Bread: Classic Brazilian Pão de Queijo. Get ready for Brazil’s famous gluten-free cheese bread: irresistibly chewy, cheesy, and easy to make at home. Let’s bake!
Yield: Approximately 24-30 small rolls
Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients
- 2 cups tapioca flour (or tapioca starch – they are the same thing)
- 1 tsp salt
- 1/2 cup whole milk
- 1/4 cup water
- 1/2 cup vegetable oil (or light olive oil)
- 1 large egg
- 1 1/2 cups queso fresco or Parmesan cheese, finely grated (see note below)
- Extra oil or butter for greasing hands
Cheese Note: The traditional Brazilian cheese is queijo minas. The best substitutes are queso fresco (for authentic texture), Parmesan (for a stronger, saltier flavor), or a mix of both! Avoid pre-shredded bagged cheese as it contains anti-caking agents.
Instructions
- Preheat Oven & Prepare Pans: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Combine Dry Ingredients: In a large bowl, whisk together the tapioca flour and salt. Set aside.
- Heat Liquid Mixture: In a small saucepan over medium heat, combine the milk, water, and oil. Bring to a gentle boil, stirring occasionally.
- Make the Dough: Immediately pour the hot liquid mixture over the tapioca flour in the bowl. Be careful, as it will sizzle. Using a wooden spoon, stir quickly until everything is combined and a sticky, thick dough forms. It will look lumpy at first, but keep stirring until it becomes smooth. Let the dough cool for 10-15 minutes until it’s warm to the touch, not hot.
- Add Egg and Cheese: Once the dough has cooled, mix in the egg. It’s easiest to do this with your hands, but you can start with a spoon. Once the egg is incorporated, add the grated cheese and knead until the dough is uniform, smooth, and all the cheese is fully mixed in.
- Shape the Rolls: Lightly oil or butter your hands to prevent sticking. Take portions of the dough (about 1.5 tablespoons each) and roll them into smooth balls. Place them on the prepared baking sheet, spacing them about 1-2 inches apart.
- Bake: Bake for 20-25 minutes, or until the pães de queijo are puffed up, firm to the touch, and have a beautiful golden color. Do not open the oven door before the 15-minute mark, as they might deflate.
- Serve: Let them cool on the pan for a few minutes before serving. They are best eaten warm and fresh out of the oven!
Tips for Success
- Texture is Key: The dough should be soft, slightly sticky, and moldable, like play-dough. If it’s too runny, add a little more tapioca flour. If it’s too dry, add a teaspoon of milk.
- For a Crispier Exterior: Bake for a few extra minutes until they are deeply golden.
- Make-Ahead: You can shape the dough balls, freeze them on the baking sheet, and then transfer them to a freezer bag. Bake from frozen, adding 5-10 extra minutes to the baking time.
Enjoy your delicious taste of Brazil! Bom apetite!
