The beauty of this Pao de Queijo - Brazilian Cheese Bread recipe is how easy it comes together, thanks to using a blender to really combine and also get the cheese finely mixed through. This easy recipe will transport you to Brazilian shores in no time.
Chewy and cheesy might be the best way to describe Brazilian Cheese Bread. These are moreish in the way you eat one and grab a second before you even think about it.
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Why you'll love these
Authentic Brazilian Delight
Experience the true flavors of Brazil with this authentic Pao de Queijo recipe. Its rich cheese-filled center, combined with the unique texture and taste, will transport you straight to the vibrant streets of Brazil.
Easy-to-Make and Addictive
This recipe offers a hassle-free process, allowing both novice and experienced bakers to achieve outstanding results. With simple ingredients and step-by-step instructions, these cheese bread rolls will become your go-to snack for any occasion. Warning: they can be highly addictive!
Ingredients and substitutions for the best Brazilian Cheese Bread
- Tapioca flour: This light flour thanks to the Cassava root results in our bread having a nice chewy texture and doesn’t have a discernible taste which means it’s really the means main vehicle with which to make these very cheesy buns!
- Eggs: Adding moisture and binding the dough together, the eggs help with rising because they act as a leavening agent whilst giving our rolls that nice light crumb thanks to the fat from the yolks.
- Butter: We add melted butter which warms up the tapioca and do not recommend substituting with oil.
- Milk: Whole milk was used here and helps add moisture to the bread and gives the light result without becoming stodgy. You could substitute with creamy non dairy milk.
- Water: Helps give us that nice fluffy interior. Plain old tap or filtered water works here. No bubbles needed.
- Parmesan: Dry and salty parmesan lends itself perfectly to Pao de Queijo giving a deep cheese flavor to these light buns.
- Salt: Sea salt or kosher salt work best here to add depth of flavor without overpowering with their saltiness.
See recipe card for quantities.
How to make Brazilian Cheese Bread:
Blender: Place the butter, water, milk and salt, tapioca flour and eggs into a blender.
Smooth: Blend until smooth.
1
Rest: Rest for 15 minutes.
Cheese time: Toss in the parmesan and stir to combine.
2
Scoop: Even portions and place onto baking tray and sprinkle over grated parmesan.
3
Bake: Until golden and serve immediately.
Enjoy: Dig in!
Equipment needed to make this
Blender: An immersion blender or regular blender helps to blend the bread batter.
Grater: Helps to grate your parmesan which should be nice and fresh.
Mixing bowl: A medium mixing bowl is perfect for the batter.
Baking tray: A nice large flat baking tray works best.
FAQ's for the best Brazilian Cheese Bread
Most Brazilian Cheese Bread recipes won’t recommend doing anything to your baking tray before placing spoonfuls of your bread batter on it, however, the water beads add moisture which helps them rise during baking which can’t be obtained in the same way without adding water to your tray. In fact, you might notice one or two of the buns with a slight deflation in the center that came about due to the lack of moisture in the oven at time of baking.
Absolutely! Brazilian Cheese Bread is naturally gluten-free as it uses tapioca flour instead of wheat flour. It is an excellent option for those who follow a gluten-free diet or have gluten sensitivities.
Yes, you can freeze Brazilian Cheese Bread. After baking, let them cool completely, then store in an airtight container or freezer bag. When you're ready to enjoy them, simply reheat in the oven for a few minutes.
More cheesy recipes you'll enjoy
Brazilian Cheese Bread
Ingredients
- 113 grams / 3.98 ounces butter melted
- 80 milliliters / ⅓ cup water
- 80 milliliters / ⅓ cup milk
- 1 teaspoon sea or kosher salt
- 325 grams / 2 ½ cups tapioca flour
- 110 grams / 2 large eggs beaten
- 112 grams / 1 ¼ cups parmesan cheese grated
Instructions
- Preheat the oven to 190C/375F and flick a teaspoon of water over the surface of your baking tray.
- Place the butter, water, milk and salt, tapioca flour and eggs into a blender.
- Blend until smooth and well combined.
- Set the dough aside to rest for 15 minutes.
- Pour the batter into a bowl and toss in the parmesan, stirring to combine.
- Scoop out even amounts of the dough onto your baking tray, leaving 1 inch between each.
- Sprinkle over ½ teaspoon amount of grated parmesan.
- Place in the oven and bake until golden, approximately 25 minutes.
- Remove and serve immediately.
- Dig in and enjoy!
Video
Notes
- Parmesan: Dry and salty parmesan lends itself perfectly to Pao de Queijo giving a deep cheese flavor to these light buns.
- Tapioca flour: This light flour thanks to the Cassava root results in our bread having a nice chewy texture and doesn’t have a discernible taste which means it’s really the means main vehicle with which to make these very cheesy buns!
- You can freeze them: After baking, let them cool completely, then store in an airtight container or freezer bag. When you're ready to enjoy them, simply reheat in the oven for a few minutes.
Nutrition
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