Brazilian Cheese Bread Recipe

Introduction

Brazilian Cheese Bread, or Pão de Queijo, is a delightful gluten-free snack with a chewy texture and cheesy flavor. Perfectly crispy on the outside and soft inside, it’s a favorite for breakfast or anytime cravings.

Ingredients

• 1 cup whole milk (do not boil)
• 1/2 cup vegetable oil (neutral flavor preferred)
• 2 cups tapioca flour (key to chewy texture)
• 2 cups shredded Minas cheese (or Parmesan/cheddar mix)
• 2 large eggs (room temperature)
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (optional for flavor)

Instructions

1. Step 1: Heat the whole milk and vegetable oil in a saucepan until steaming but not boiling.
2. Step 2: In a blender, combine the hot milk and oil mixture with eggs, salt, and black pepper. Blend until smooth.
3. Step 3: Gradually add tapioca flour to the blender while continuing to blend until the mixture becomes thick.
4. Step 4: Transfer the dough to a bowl, stir in the shredded cheese until evenly combined, then refrigerate for 30 minutes.
5. Step 5: Preheat your oven to 375°F (190°C) and grease a baking sheet.
6. Step 6: Roll the dough into small balls and place them on the prepared baking sheet.
7. Step 7: Bake for 25 to 30 minutes until the cheese breads are golden and puffed.
8. Step 8: Serve warm to enjoy the best chewy texture and cheesy flavor.

Tips & Variations

• Use freshly shredded cheese for best flavor and melting quality.
• Feel free to substitute Minas cheese with a mix of Parmesan and cheddar for a sharper taste.
• Add herbs like rosemary or oregano for a savory twist.
• Roll dough balls slightly smaller or larger to adjust baking time and size.

Storage

Store baked Brazilian cheese bread in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat in a 350°F oven for 5 to 10 minutes to restore crispiness and chewiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Tapioca flour is essential for the signature chewy texture of Brazilian cheese bread, so it’s best not to substitute it with other flours.

Can I prepare the dough ahead of time?

Yes, you can make the dough and refrigerate it for up to 24 hours before baking. Just bring it back to room temperature and mix the dough lightly before rolling into balls.

Brazilian Cheese Bread Recipe

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★★★★★

4.7 from 67 reviews

Brazilian Cheese Bread, or Pão de Queijo, is a delightful gluten-free treat known for its chewy texture and cheesy flavor. Made with tapioca flour and shredded Minas cheese, these small baked rolls are perfect for breakfast or as a savory snack. The dough is simple to prepare, combining warm milk and oil with eggs, then mixed with tapioca flour and cheese before baking to golden perfection.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 20–24 cheese breads 1x
• Category: Snack
• Method: Baking
• Cuisine: Brazilian
• Diet: Gluten Free

Ingredients

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Main Ingredients

• 1 cup Whole milk (Do not boil)
• 1/2 cup Vegetable oil (Neutral flavor preferred)
• 2 cups Tapioca flour (Key to chewy texture)
• 2 cups Shredded Minas cheese (Or Parmesan / cheddar mix)
• 2 large Eggs (Room temperature)
• 1 teaspoon Salt (To taste)
• 1/2 teaspoon Black pepper (Optional for flavor)

Instructions

1. Heat Milk and Oil: In a saucepan, heat the whole milk and vegetable oil together until the mixture is steaming but not boiling. This step ensures the fat is well blended and helps soften the tapioca flour later.
2. Blend Wet Ingredients: Transfer the hot milk and oil mixture to a blender. Add the eggs, salt, and black pepper if using. Blend until the mixture is smooth and uniform.
3. Add Tapioca Flour: With the blender running, gradually add the tapioca flour. Continue blending until the dough thickens and becomes elastic.
4. Mix in Cheese: Remove the dough from the blender and stir in the shredded Minas cheese thoroughly. The cheese adds flavor and helps with the texture.
5. Chill Dough: Cover the dough and refrigerate it for about 30 minutes. Chilling firms the dough and makes it easier to handle.
6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
7. Shape Dough Balls: Using your hands, roll the chilled dough into small, golf-ball-sized balls. Place them evenly spaced on the prepared baking sheet.
8. Bake: Bake the dough balls in the preheated oven for 25 to 30 minutes, or until they puff up and turn a beautiful golden color on top.
9. Serve Warm: Remove from the oven and serve the Brazilian cheese bread warm for the best chewy texture and cheesy flavor.

Notes

• Use room temperature eggs to ensure better incorporation into the dough.
• Do not boil the milk and oil; just heat until steaming to avoid affecting the dough’s texture.
• For a variation, substitute Minas cheese with a mix of Parmesan and cheddar cheeses.
• These cheese breads are best enjoyed fresh and warm but can be reheated in an oven to restore their chewiness.
• Tapioca flour is essential for the classic chewy texture; do not substitute with other flours.

Keywords: Brazilian cheese bread, Pão de Queijo, tapioca bread, gluten free snack, baked cheese rolls, Minas cheese bread, Brazilian snack