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!
Method at a Glance
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.
💡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.
See More Brazilian Recipes:
Recipe
Bundt Pão de Queijo
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
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.