Pão de Queijo Brazilian Cheese Bread
Pão de Queijo, Brazilian Cheese Bread. This traditional Brazilian snack is delicious and delightfully habit forming. They’re delicately crispy on the outside and cheesy chewy within. Classic recipes call for a mixture of queso fresco (a little tangier than mozzarella), tapioca flour (traditional Polvilho Azedo is available on Amazon, link below), hot milk, oil and eggs. There are many traditional and authentic recipes to be found online from which this was adapted. Please have a look! You may also find a smaller batch recipe on the package of Bob’s Red Mill Tapioca Flour. I deviate here a little by using a hefty assortment of grated cheese- traditional queso fresco along with any combination of sharp cheddar, goat Gouda and Parmesan, yielding an extra chewy center. The dough is sticky so scooping and gently rolling with wet hands does the job. At this point you may bake them, or freeze some on a tray, then transfer to an airtight container to keep in the freezer to satisfy your cravings. I always have these on hand as they easily go from freezer to (toaster) oven in a pinch. They’re so yummy and satisfying, adored by kids and grown ups alike. They pair beautifully with your morning cup of coffee or an evening glass of wine.
Note- I like to store these in the freezer to have on hand for snacking or guests. •Freeze pre-baked: Lay formed dough balls on a baking sheet and freeze. Once frozen and easy to handle, transfer to an airtight container, or freezer bag and place them back in the freezer. Pop them out and bake to order. Baking time will require a few extra minutes when frozen, about 22-26 minutes should do it (depending on size).
These can handle a little extra cheese and I like to make sure that the cups of grated cheese are heaping. I’ve read that wet ingredients should be about double the weight of dry (here I tilt over this advice). I also like to vary my cheese options, by mood and what I have on hand. Goat goudas are amongst my favorite, sharp cheddars are great as well. Sometimes, I simply grate up all of the bits and bobs in the cheese drawer. The more cheese, the gooey-er the center (in a really good way). My kids like it gooey :) These are truly amongst our favorite snacks and are wonderful for breakfast.
If you’re doubling the recipe, add an additional 100 g of tapioca flour
I love to serve these when friends stop by as these accompany most wine and bubbly selections beautifully and are happy Makers in general.
Short video here:
https://www.instagram.com/reel/CqTuQDVjLIc/?igshid=YmMyMTA2M2Y=
Link to polvilho azedo (“sour” tapioca flour)
This recipe makes about 32 cheese breads
Ingredients-
4 cups, 500 g tapioca flour (plus a touch more if needed)
1 1/4 cups milk (whole milk pref)
1/2 cup water
6 Tbs olive oil
1 Tbs kosher salt, 2 tsp of kosher sea salt
1 1/2 cups, 150 g Parmesan cheese, grated
1 cup, 225 g queso fresco or mozzarella, crumbled or shredded
1 cup, 150 g grated cheese, cheddar, goat Gouda (my fav)…
2 large eggs, room temperature
Method-
1- Line a baking sheet with parchment.
2- Place tapioca flour in the bowl of a stand mixer fitted with a paddle, or a large bowl to accommodate hand beaters.
3-In a saucepan, combine milk, water, oil and salt, bring to a simmer (do not boil) and carefully pour over flour. Start mixer on the lowest setting so flour doesn’t fly everywhere then increase to low/medium until fully combined and not trace of dry flour is visible- dough will be white and sticky and cool as you go. Mixing will take a good 5 minutes. Allow dough to rest for a few minutes.
4- Add eggs one at a time until fully incorporated. Be patient, this takes a couple of extra minutes but it will come together. Add cheese in batches until fully combined. The dough is supposed to be sticky and soft but if you’re concerned it’s too soft, you may increase tapioca flour 1 tbs at a time. Be careful not to add too much or bread will not be chewy in the middle and texture will be grainy. Mix cheese in on low. Allow dough to rest for 30 minutes.
Preheat oven to 400F
5- using an ice cream scoop (I like to use a size 40- about 2 Tbs) and wet hands to help shape them (if necessary) scoop even amounts of dough about this size of a ping pong ball. You may need to rewet your hands as you go. Place in prepared baking sheet separated by about 2” (More is not necessary, a little tighter okay as these will only spread a small amount).
6- bake for 15-20 minutes until they are puffed and golden brown. Serve immediately.
If you’d like to freeze, do so before baking.
Enjoy and share!
