If you love Pão de Queijo, you will be thrilled with this Bundt Pão de Queijo recipe! It's a delicious twist on the Classic Brazilian Cheese Bread, making it a perfect companion for afternoon Cocido Paraguayo or coffee☕. The best part?
This recipe is easy, delicious, and uses simple and easy-to-find ingredients. In our house, we love cheese bread and anything cheesy🧀, and this Bundt version is no exception! It captures the essence of traditional Classic Pão de Queijo - a crispy exterior with a deliciously chewy texture inside.
Every time I make it, it's gone in a flash! My family loves it, and I'm sure yours will too. Give it a try – it's sure to be a crowd-pleaser!
How to Make Bundt Pão de Queijo
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 350°F and prepare a 12-cup Bundt pan with butter and flour or baking spray.
- Blend eggs, milk, oil, salt, and half of the tapioca starch until smooth.
- Add the remaining starch and baking powder; blend, then scrape sides and blend again.
- Pulse in Parmesan cheese.
- Pour batter into the pan, top with mozzarella if desired.
- Bake for 45-50 minutes until a toothpick comes out clean.
- Cool in pan, then invert to cool completely.
- Slice and serve.
📌 Note: The batter should have the consistency of pancake batter. Also, make sure you butter and flour the pan well, or your pao de queijo will stick to the pan.
Camila's Tips and Advice
- Ensure precise measurements for cassava flour and cheese. Too much or too little can impact the texture.
- Grease your Bundt pan thoroughly with butter and flour to prevent sticking.
- Make sure your oven is fully preheated to the recommended temperature before baking.
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📖 Recipe
Bundt Pão de Queijo
If you love Pão de Queijo, you will be thrilled with this Bundt Pão de Queijo recipe! It's a delicious twist on the Classic Brazilian Cheese Bread, making it a perfect companion for afternoon Cocido Paraguayo or coffee☕. The best part? This recipe is easy, delicious, and uses simple and easy-to-find ingredients.
Ingredients
- 330 g Polviho Doce (also known as Yuca Starch or Tapioca Starch)
- 100 g Freshly grated Parmesan cheese
- 100 g shredded mozzarella , optional
- 20 g shredded mozzarella to sprinkle on top (optional)
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 3 large eggs , room temperature
- 110 ml whole milk
- 110 ml water
- 110 ml avocado oil, sunflower oil or any neutral-flavored oil
Instructions
- Adjust the oven rack to the center position and preheat the oven to 350°F (180°C).
- Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour.
- In a blender, add the eggs, milk, oil, salt, and half of the tapioca starch. Blend for 2 minutes until smooth.
- Add the rest of the tapioca starch and baking powder. Blend for another minute. Use a spatula or a wooden spoon to scrape the sides and blend for 5 more minutes for a uniform mixture. Then, add the freshly grated Parmesan, pulsing a few times to integrate them into the batter.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Optionally, sprinkle additional shredded mozzarella on top.
- Place the pan in the preheated oven. Bake for 45-50 minutes or until golden brown. Check doneness with a toothpick — it should come out clean.
- Let the bread cool in the pan for a few minutes. Then, invert it onto a plate or wire rack to cool completely.
- Cut the cooled Bundt pão de queijo into slices and serve.
Notes
How to Store & Re-Heat
Pão de queijo tastes best when served fresh out of the oven, but it can be stored in an airtight container or sealable plastic bag at room temperature for up to 2 days.
Warm the cheese bread in the microwave for 15 seconds or until just heated through; do not overheat, or it will get tough. Alternatively, you can wrap the bread in aluminum foil and warm it in a 350°F oven until hot.
Make Ahead & Freeze
We do not recommend making Bundt pão de queijo ahead or freezing it, as it is best enjoyed when freshly baked.
Nutrition Facts
Bundt Pão de Queijo
Amount per Serving
Calories
292
% Daily Value*
Fat
13
g
20
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
59
mg
20
%
Sodium
938
mg
41
%
Potassium
55
mg
2
%
Carbohydrates
38
g
13
%
Fiber
0.002
g
0
%
Sugar
1
g
1
%
Protein
7
g
14
%
Vitamin A
204
IU
4
%
Calcium
254
mg
25
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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