Name: Pão de Queijo (Brazilian Cheese Bread)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Approximately 24 small cheese breads
Cuisine: South American cuisine
Ingredients: 2 cup tapioca starch (polvilho doce); 0.5 cup milk; 0.25 cup water; 0.25 cup vegetable oil; 1 tsp salt; 2 pcs eggs (large); 1 cup parmesan cheese (grated)

Close-up of golden-brown Pão de Queijo, Brazilian cheese bread, on a wooden board next to a cup of coffee, emphasizing its warm, freshly baked appeal and inviting texture.

Originating in the heart of Brazil, Pão de Queijo is a beloved, naturally gluten-free cheese bread that has captured the hearts and palates of many worldwide. Its history is deeply rooted in the Minas Gerais region, where resourceful cooks, many centuries ago, began using cassava flour (tapioca starch) as a base, given the abundance of cassava and the absence of wheat flour. This ingenious adaptation resulted in a delightfully chewy interior and a crisp, golden exterior, a texture unlike any other bread. This iconic Brazilian cheese bread is a staple at breakfast tables, coffee breaks, and festive gatherings, often enjoyed with a hot cup of coffee. The distinctive aroma of baking cheese and tapioca starch fills the air, promising a treat that is simultaneously savory, slightly tangy, and incredibly satisfying. Preparing Pão de Queijo is a journey into Brazilian culinary heritage, a surprisingly simple process that yields extraordinary results, making it perfect for both novice and experienced bakers. Embrace the warmth and flavor of Brazil by bringing these irresistible cheese puffs into your home kitchen. They are not just bread; they are a taste of tradition, a comforting embrace, and a versatile snack for any time of day.

Preparation time: 15 min
Cooking time: 25 min
Total time: 40 min
Servings: 24

Instructions

Preparation

1Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or line a baking sheet with parchment paper.
2In a large bowl, place the tapioca starch.

Mixing the Dough

1In a small saucepan, combine the milk, water, vegetable oil, and salt. Bring this mixture to a boil over medium heat.
2Once boiling, immediately pour the hot liquid over the tapioca starch in the large bowl. Mix well with a wooden spoon or spatula until the mixture forms a crumbly, coarse texture. This step, known as "escalding," cooks the starch.
3Allow the mixture to cool for 5-10 minutes. It's important for it to cool down slightly before adding the eggs.
4Add the eggs, one at a time, incorporating each fully before adding the next. You can use a stand mixer with a paddle attachment or an electric hand mixer for this, or knead by hand. The dough will become sticky and elastic.
5Stir in the grated Parmesan cheese until evenly distributed throughout the dough.

Baking

1Using a small spoon or a cookie scoop, form small balls (about 1-1.5 inches in diameter) with the dough and place them into the prepared muffin tin or baking sheet.
2Bake for 20-25 minutes, or until the pão de queijo are puffed up, golden brown, and slightly crispy on the outside. Baking time may vary depending on your oven and the size of your cheese breads.
3Remove from the oven and serve warm.

Instructions

Preparation

1Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or line a baking sheet with parchment paper.
2In a large bowl, place the tapioca starch.

Mixing the Dough

1In a small saucepan, combine the milk, water, vegetable oil, and salt. Bring this mixture to a boil over medium heat.
2Once boiling, immediately pour the hot liquid over the tapioca starch in the large bowl. Mix well with a wooden spoon or spatula until the mixture forms a crumbly, coarse texture. This step, known as "escalding," cooks the starch.
3Allow the mixture to cool for 5-10 minutes. It's important for it to cool down slightly before adding the eggs.
4Add the eggs, one at a time, incorporating each fully before adding the next. You can use a stand mixer with a paddle attachment or an electric hand mixer for this, or knead by hand. The dough will become sticky and elastic.
5Stir in the grated Parmesan cheese until evenly distributed throughout the dough.

Baking

1Using a small spoon or a cookie scoop, form small balls (about 1-1.5 inches in diameter) with the dough and place them into the prepared muffin tin or baking sheet.
2Bake for 20-25 minutes, or until the pão de queijo are puffed up, golden brown, and slightly crispy on the outside. Baking time may vary depending on your oven and the size of your cheese breads.
3Remove from the oven and serve warm.

Nutrition Information

Calories: 100 kcal
Protein: 3 g
Fat: 5 g
Carbs: 11 g

Nutrient	Per serving
Calories	100 kcal
Protein	3 g
Fat	5 g
Carbs	11 g

Tips

For perfectly round pão de queijo, lightly oil your hands before rolling the dough.
Resist opening the oven door too early; it can cause the cheese breads to deflate.
Pão de Queijo is best served fresh and warm, but can be reheated for a few minutes in the oven.