Pão de Queijo, also known as Brazilian cheese bread, is a popular and delicious snack that originated in Brazil. These small, bite-sized bread rolls are crispy on the outside, soft and chewy inside, and packed with cheesy flavor.
This gluten-free bread is made with yuca starch and shredded Parmesan cheese. It's easy to make and perfect for serving as an appetizer, snack, or even a breakfast treat.
In this recipe, we'll guide you through the steps to make The Best Brazilian Cheese Bread with simple ingredients that you can easily find in your local grocery store. So get ready to enjoy a taste of Brazil in your kitchen!
How to Make Pão de Queijo
Note: The full instructions are provided in the recipe card below.
Combine the milk, oil, salt, and water in a medium saucepan and boil. Remove from the heat and slowly pour over the tapioca flour. Using a wooden spatula, quickly combine the mixture well.
Let it cool down. When the dough is cool enough to touch, Add the eggs (one at a time). Using your hand, mix until incorporated. Then mix in the cheese (a small handful at a time) until combined.
You can start kneading right in the bowl when the mixture has come together into a homogeneous mixture. Use the heel of your hand to smear the dough away from you to create a smooth and compact dough.
After the dough is smeared out, gather it back together with an angled spatula and keep doing so until the dough comes together nicely and detaches from the bowl.
Moisten the palm of your hand with oil, take a piece of dough (about a heaping tablespoon), and form it into approximately 1-½ inches balls.
Place the cheese bread onto the prepared baking sheet, leaving at least 1 inch between them. Bake the Brazilian Cheese Bread until it becomes puffed up and feel light and golden on top, rotating about halfway through baking, about 12 to 15 minutes.
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📖 Recipe
Easy Pão de Queijo
Ingredients
- 2 large eggs , room temperature
- 100 ml whole milk
- 100 ml of water
- ¾ cup avocado oil , sunflower oil, canola oil, or any neutral oil
- 400 g shredded Parmesan cheese * (Don't use the pre-grated Parmesan container)
- 500 g Yuca Starch
- 1 teaspoon kosher salt (to taste)
Instructions
- Preheat the oven to 500 ⁰ degrees F. Line (2) 13 by an 18-inch baking sheet with parchment; set aside. Put the tapioca flour in a 6-quart mixing bowl.
- Combine the milk, oil, salt, and water in a medium saucepan and bring to a boil. Remove from the heat and slowly pour over the tapioca flour. Using a wooden spatula, quickly combine the mixture well. Let it cool down.
- When the dough is cool enough to touch, Add the eggs (one at a time).Using your hand, mix until incorporated. Then add the cheese (a small handful at a time), and mix until combined.
- You can start kneading right in the bowl when the mixture has become homogeneous mixture. Use the heel of your hand to smear the dough away from you to create a smooth and compact dough. After the dough is smeared out, gather it back together with a wooden angled spatula and keep doing until the Brazilian Pão de Queijo dough comes together nicely and detaches from the bowl.
- Moisten the palm of your hand with oil, take a piece of dough (about a heaping tablespoon) and form it into approximately 1-½ inches balls. (This process is very laborious, but with a bit of patience, you get there)
- Place the Brazilian Pão de Queijo dough onto the prepared baking sheet, leaving at least 1 inch (2.54 cm) between them. Chill the finished cheese bread in the fridge or freezer for 10 to 15 minutes – while you're finishing the remaining cheese bread.
- Bake the Brazilian Cheese Bread until they become puffed up and feel light and golden on top, rotating about halfway through baking, about 12 to 15 minutes. Eat warm or at room temperature. Enjoy!
Notes
- I used a minimum amount of salt in this Brazilian Pão de Queijo recipe, but you can add more salt according to your taste.
- Brazilian Cheese Bread becomes light and airy when baked; that's when you know it's done.
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.
