Brazilian Cheese Bread (Pão de Queijo)
Chewy, cheesy, and slightly crisp Brazilian cheese bread made with tapioca flour. Perfect for breakfast, snack, or side dish.
45m4Servings
Nutrition
641kcal
17gProtein
42gCarbs
45gFat
Ingredients
Milk
1 cup
Vegetable Oil
½ cup
Salt
1 tsp
Eggs
2 whole
Tapioca Starch
2 cups
Parmesan Cheese
½ cup
Mozzarella Cheese
½ cup
Equipment
Stand Mixer
Instructions
1Prepare the Dough
15m
15mHeat Liquids
In a saucepan, combine milk, vegetable oil, and salt. Heat over medium heat until it just begins to boil.
Combine Wet and Dry
In the bowl of a stand mixer, add the tapioca starch. Pour the hot liquid mixture over the starch and mix with the paddle attachment on low speed until just combined. The mixture will be lumpy.
Add Eggs
Add the eggs one at a time, mixing well after each addition until fully incorporated. The dough will become smoother and more elastic.
Incorporate Cheese
Add both cheeses to the dough and mix on low speed until just combined. Do not overmix.
2Shape and Bake
30m
30mPreheat Oven and Prepare Baking Sheet
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or aluminum foil.
Form Cheese Balls
The dough will be sticky. Lightly grease your hands with oil or cooking spray. Scoop about 1-2 tablespoons of dough and roll into balls. Place the balls on the prepared baking sheet, leaving about 1-2 inches between them.
Bake
Bake for 25-30 minutes, or until the cheese bread is lightly golden brown and puffed up.
Cool Slightly
Let the pão de queijo cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, or serve warm.
Tips
The dough is very sticky, so greasing your hands is essential for shaping the cheese balls.
Do not overmix the dough after adding the cheese, as this can result in tougher cheese bread.
Pão de queijo is best served warm, shortly after baking, when the cheese is still gooey and the exterior is slightly crisp.