Pão de Queijo – Brazilian Cheese Bread

About This Recipe

Pão de queijo — cheese bread — is Brazil's favourite snack, eaten at breakfast, as an afternoon treat, alongside coffee, and at virtually every social gathering. These small, round puffs have an extraordinary texture: a thin, lightly crispy exterior giving way to a chewy, almost elastic, hollow interior — created by the unique properties of tapioca starch (polvilho), which stretches and puffs in the oven in a way wheat flour never could. Originating in the state of Minas Gerais in southeastern Brazil, pão de queijo was traditionally made with Minas cheese — a fresh, slightly salty cow's milk cheese — but Parmesan (or a mix of Parmesan and mozzarella) makes an excellent substitute everywhere else. The recipe could not be simpler: hot oil (or milk) poured over tapioca starch, mixed with eggs and cheese. No yeast, no resting, no kneading. Mix, shape and bake. The defining textural quality — that stretchy, chewy interior — cannot be replicated with any other starch. Tapioca (cassava) starch is non-negotiable, but it is now widely available in health food shops, Asian grocery stores and online. The result is also entirely gluten-free, making pão de queijo beloved by coeliacs worldwide.

Ingredients

Serves 24

• 500 gtapioca starch (polvilho doce)
• 200 mlwhole milk
• 100 mlneutral oil
• 1 tspsalt
• 3large eggs
• 150 gParmesan(finely grated)
• 100 gmozzarella(finely grated)

Instructions

1. 1

   Scald the starch

   Place tapioca starch and salt in a large bowl. Heat milk and oil together until just boiling. Pour over the starch and stir vigorously until combined. Cool 10 minutes.

   Scalding the starch with hot liquid gelatinises it partially — this is what creates the chewy texture.

2. 2

   Add eggs and cheese

   Add eggs one at a time, mixing well after each. Add Parmesan and mozzarella. Mix until a smooth, slightly sticky dough forms.

3. 3

   Shape and bake

   Preheat oven to 200°C. With oiled or wet hands, roll the dough into walnut-sized balls (about 30g each). Place on baking paper-lined trays with space to spread.

4. 4

   Bake

   Bake 22–25 minutes until puffed, golden and hollow-sounding when tapped. Serve immediately.

Variations

• •

  Ham and cheese: fold small cubes of cooked ham into the dough

• •

  Jalapeño cheese bread: add finely diced pickled jalapeño to the dough

• •

  Mini version: make smaller balls for canapé portions

Storage

Freeze uncooked balls on a tray, then bag. Bake from frozen at 200°C for 28 minutes.

Frequently Asked Questions