How to Make the BEST Brazilian Cheese Bread!
Recipe Information
Brazilian Cheese Bread
Cultural Context
Originating from the state of Minas Gerais in Brazil, Pão de Queijo (Cheese Bread) is a beloved snack that showcases the country's affinity for cheese and tapioca. Traditionally enjoyed at breakfast or as a snack, these gluten-free treats are a staple in Brazilian households. Today, they have gained international popularity, often found in Brazilian restaurants and bakeries around the world.
In a medium-sized pot, add 1 cup of whole milk, 1/2 cup of vegetable oil, and 1 teaspoon of salt. Whisk together until well combined.
Bring the mixture to a gentle boil over medium heat (350°F or 176°C).
Once bubbles begin to form, remove the pot from the stovetop.
Add 2 cups of tapioca flour into the pot and stir vigorously until well combined.
Transfer the dough into a bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until cooled enough to handle.
In a separate bowl, whisk together 2 large eggs.
With the stand mixer on medium speed, beat the eggs into the dough in two portions, mixing until incorporated before adding the second portion.
Scrape down the sides of the bowl as needed and continue whisking.
Add 3/4 cup of shredded sharp cheddar cheese and 3/4 cup of shredded Parmigiano Reggiano cheese, whisking until fully incorporated.
Scoop 1 teaspoon of dough using an ice cream scoop and place on a large baking sheet lined with parchment paper, spacing each scoop about 2 inches apart.
Round the dough scoops into mounds and transfer to the oven.
Bake for 25 to 28 minutes or until puffed and light golden in color.
Remove from the oven and allow to cool slightly before serving.
Equipment Needed
Dietary
Allergens
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