Authentic Brazilian Cheese Bread (Pão de Queijo)
The traditional Minas Gerais recipe for Brazilian cheese puffs: naturally gluten-free, crispy on the outside, and delightfully chewy and cheesy inside.
Ingredients
Tip: check items off as you prep your ingredients.
For Scalding the Tapioca Flour
For the Dough & Shaping
Kitchen Tools
Clicking buy will redirect you to an external partner store
Instructions
Scalding the Starch
- 1
Place the tapioca starch in a large heatproof mixing bowl and set aside.
- 2
In a small saucepan, bring the milk, oil, and salt to a full rolling boil over medium heat.
- 3
Gradually pour the boiling liquid over the tapioca starch, stirring vigorously with a sturdy wooden spoon until a crumbly, moistened dough forms. Allow to cool completely (about 15 minutes) before proceeding.
Adding Eggs and Cheese
- 4
Once the mixture has cooled to room temperature (never warm, or it will curdle the eggs), crack in 2 eggs and begin kneading with your hands.
- 5
The dough should be sticky but workable. If it feels too stiff or crumbly, beat the third egg and incorporate it gradually until the dough comes together.
- 6
Fold in the grated cheese and knead gently until uniformly distributed throughout the dough.
Shaping and Baking
- 7
Preheat your oven to 400°F (200°C) for at least 15 minutes.
- 8
Lightly grease your hands with oil and roll tablespoon-sized portions into smooth 1.5-inch (4 cm) balls.
- 9
Arrange them on ungreased baking sheets, leaving 1.5 inches between each puff (they expand nicely in the oven).
- 10
Bake for 25 to 30 minutes until puffed, golden underneath, and delicately golden-crusted on top.
- 11
Serve warm alongside fresh brewed pour-over coffee!
Chef's Golden Secrets
- • Tapioca Starch Secret: Sour tapioca starch (polvilho azedo) yields airy, hollow puffs with a pleasant tang. Sweet tapioca starch (polvilho doce) gives a denser, chewier crumb. A 50/50 split creates the golden mean.
- • Freezer Friendly: Shape the balls, freeze on a baking sheet for 2 hours, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding just 5 minutes to the oven time.
- • Cheese Selection: High-quality, freshly shredded cheese makes all the difference. Skip pre-shredded bagged cheese coated with anti-caking starch.
Nutrition Information
You Might Also Like…
More recipes →
Authentic Brazilian Feijoada (Rich Black Bean & Meat Stew)
Brazil's national treasure: a deeply flavorful black bean stew simmered with tender pork ribs, smoked sausages, cured beef, and aromatic herbs.
Fluffy Brazilian Carrot Cake with Crackly Chocolate Glaze
The classic blender Brazilian carrot cake: brilliantly golden, moist and tender, blanketed in a rich chocolate shell that cracks with every bite.
Classic Ground Beef Lasagna Bolognese
Comfort food at its finest: layers of tender pasta, savory homemade beef Bolognese, silky Bechamel white sauce, and bubbling melted mozzarella cheese.