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Brazilian Cheese Bread Recipe (Pao de Queijo)
4.9 from 285 votes

Brazilian Cheese Bread Recipe (Pao de Queijo)

Brazilian Cheese Bread, or Pao de Queijo, is a chewy tapioca flour bread mixed with whole milk, oil, eggs, and a blend of Parmesan and cheddar cheeses. The dough is heated to gelatinize tapioca starch, then beaten with eggs and cheese before baking until puffy and golden, yielding small, airy, cheesy rolls.

Prep Time
30 mins
Cook Time
28 mins
Total Time
58 mins
Servings: 24 2 inch rolls
Calories: 96 kcal
Course: Bread
Cuisine: Brazilian

Ingredients

  • 1 cup milk whole
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 2 cups tapioca flour (I use Bob's Red Mill in the gluten-free section of the grocery store)
  • 2 egg
  • 3/4 cup Parmesan Cheese (freshly hand shredded)
  • 3/4 cup cheddar cheese freshly hand shredded, sharp or medium

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk.
  2. Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point.
  3. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. (Alternatively, you can do the next few steps by hand. Be prepared for a work-out.) Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds.
  4. Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two additions. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed.
  5. With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cookie dough.
  6. Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet.
  7. Space the mounds an inch or two apart. Dip your scoop in water or spray with cooking spray to prevent sticking.
  8. Transfer the sheet with the puffs to the oven and bake for 25-28 minutes, until the puffs have puffed, the outsides are dry, and they are JUST starting to color. Do not over bake! Cool briefly and eat.

Notes

  • Use freshly grated Parmesan and cheddar for best cheese flavor and melting quality.
  • Bake the rolls just until golden to keep the centers chewy without drying out.
  • Freeze shaped dough balls on a tray for later use; bake directly from frozen with slightly longer baking time.
  • Experiment with different cheeses to create unique flavors in the cheese bread.

Nutrition Information

Calories 96kcal (5%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 5g (25%) Cholesterol 17mg (6%) Sodium 157mg (7%) Potassium 23mg (0%) Sugar 1g (2%) Vitamin A 60IU (1%) Calcium 51mg (5%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 24 2 inch rolls

Amount Per Serving

Calories 96

% Daily Value*

Calories 96kcal 5%
Carbohydrates 9g 3%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 5g 25%
Cholesterol 17mg 6%
Sodium 157mg 7%
Potassium 23mg 0%
Sugar 1g 2%
Vitamin A 60IU 1%
Calcium 51mg 5%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.