5 from 24 votes
Brazilian Cheese Bread
Brazilian Cheese Bread is a soft, cheesy popover made from tapioca flour, eggs, milk, butter, and a mix of cheeses including Parmesan. The dough has a sticky, pancake-batter texture, which expands and puffs during baking. It is seasoned with garlic and optionally topped with herbs like thyme, rosemary, or garlic powder, giving the rolls aromatic complexity and a golden crust. These puffs have a chewy interior and are best served warm.
Servings:
24
pieces
Calories:
110 kcal
Course:
Main Course, Breakfast, Appetizer, Snacks, Lunch, Brunch
Cuisine:
Brazilian
Ingredients
- 2 cups tapioca flour This recipe calls for Tapioca Starch and that is not negotiable. Bob's Red Mill brand of tapioca flour is the same thing as tapioca starch, Bob's Red Mill brand
- 2 egg
- 1 cup milk
- ½ cup butter or vegetable oil, melted
- 1 teaspoon salt
- 2 tablespoon garlic minced
- 1 cup cheese your favorite variety, shredded
- 1 cup Parmesan Cheese grated
Optional for Topping
- 1 pinch thyme or rosemary
- 1 pinch Parmesan Cheese
- 1 dash garlic powder or salt
Instructions
- Preheat oven to 400 degrees. Prepare mini muffin tin with cooking spray. Set aside.
- Pour oil, milk, and salt into a large saucepan, and over medium high heat. As soon as your mixture starts to boil, remove from heat immediately, and add tapioca flour. Stir until blended.
- Transfer to a large mixing bowl.
- Add eggs, minced garlic, parmesan and shredded cheese.
- Using your handheld or stand mixer, blend until smooth. Dough will be sticky.
- Using 2 spoons, in a coffee mug full of water, scoop dough into every cup on your mini muffin pan.
- Sprinkle garlic powder or garlic salt on top of each puff. I always use garlic salt.
- Sprinkle a pinch of dried thyme leaves or basil on top, if desired.
- Bake for 15-20 minutes until golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve immediately.
Cup of Yum
Notes
- Handle the dough gently to avoid overworking, which can cause hollow cheese puffs.
- The batter should be thick and scoopable like pancake batter, not too runny.
- Fill muffin tin cups about three-quarters full to allow room for rising and puffing.
- Reheat leftovers in an oven or toaster oven to preserve texture and flavor.
Nutrition Information
Calories
110kcal
(6%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
32mg
(11%)
Sodium
233mg
(10%)
Potassium
34mg
(1%)
Fiber
0.01g
(0%)
Sugar
1g
(2%)
Vitamin A
219IU
(4%)
Vitamin C
0.2mg
(0%)
Calcium
90mg
(9%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24 pieces
Amount Per Serving
Calories 110
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 233mg | 10% |
| Potassium | 34mg | 1% |
| Fiber | 0.01g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 90mg | 9% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.