Copycat Fogo de Chao Brazilian Cheese Puff Bread

Preheat the oven to 350°F. Grease the insides of a light colored mini muffin tin with cooking spray or vegetable shortening.

In a medium saucepan, combine the 1/2 cup unsalted butter, 1 teaspoon coarse kosher salt and 1 cup whole milk. Bring to a low boil.

As soon as mixture boils, transfer it to a mixing bowl. Using an electric hand mixer or stand mixer, slowly add in the 2 cups tapioca flour. Be very careful because the mixture can spit out and it is hot!

Blend in the grated 5 oz Parmesan or Cotija cheese, 2 eggs, 2 teaspoons sugar and 1 tablespoon olive oil. Mixture will be the consistency of a chunky pancake batter- pourable and thick, but liquid-y.

Spoon or pour the dough into individual muffin tins to about 2/3 full.

Bake for 20 minutes. Puffs will start to puff right out of the tin and be golden brown on the tops with a dimple in the center.

Equipment Needed

Spice Level:

Dietary