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Basket of Brazilian Cheese Bread.
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4.94 from 95 votes

Brazilian Cheese Bread Recipe (Pao de Queijo)

Brazilian Cheese Bread is crispy on the outside, chewy on the inside, and packed with cheesy goodness. This naturally gluten-free roll is perfect for any occasion!
Prep Time30 minutes
Cook Time28 minutes
Total Time58 minutes
Course: Bread
Cuisine: Brazilian
Keyword: Brazilian Cheese Bread
Servings: 24 2 inch rolls
Calories: 96kcal
Author: Erica Walker

Ingredients

  • 1 cup whole milk
  • 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 eggs
  • 3/4 cup Parmesan cheese (freshly hand shredded)
  • 3/4 cup sharp or medium cheddar cheese (freshly hand shredded)

Instructions

  • 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.
    Saucepan with whisk and milk mixture bubbling.
  • 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.
    Wooden spoon in saucepan with thick white tapioca base.
  • 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.
    Stand mixer with paddle attachment and smooth white dough base.
  • 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.
    Hand holding whisked eggs in a small glass bowl of electric mixer bowl.
  • 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.
    Brazilian Cheese Bread dough in a mixer bowl with paddle on the side.
  • 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.
    Cookie scoop holding Brazilian bread dough over a mixing bowl.
  • Space the mounds an inch or two apart. Dip your scoop in water or spray with cooking spray to prevent sticking.
    Brazilian cheese bread dough balls on a baking sheet
  • 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.
    Brazilian cheese bread that has been baked on a baking sheet

Video

Notes

Tips for Perfect Brazilian Cheese Bread

  • Use Quality Ingredients: Freshly grated cheese makes all the difference. Use high-quality ingredients, especially cheese and tapioca flour.
  • Don't Overbake: Bake just until golden to keep the center chewy.
  • Freeze for Later: Shape the dough balls, freeze on a tray, then store in a freezer bag. Bake directly from frozen by adding a few extra minutes.
  • Customize Cheese Blends: Experiment with different cheeses for unique flavors.

Nutrition

Calories: 96kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 157mg | Potassium: 23mg | Sugar: 1g | Vitamin A: 60IU | Calcium: 51mg | Iron: 0.2mg