Pão de Queijo (Brazilian Cheese Bread) is a popular bite-sized cheese roll originating from Minas Gerais, Brazil.
Naturally gluten-free, it's made with sour, sweet, or a blend of both tapioca flours and half-aged cheese-traditionally, Minas cheese.
This easy pão de queijo recipe combines yuca starch, Parmesan cheese, milk, water, eggs, and oil to create golden, airy cheese rolls that are simple to make and full of authentic Brazilian flavor.
How to Make Pão de Queijo
Note: The full instructions are provided in the recipe card below.
- Preheat oven: Adjust the oven rack to the middle position and preheat to 400°F. Line a large baking sheet with parchment paper.
- Mix dry ingredients: In a stand mixer fitted with the paddle attachment, combine tapioca starch and 2 teaspoons of salt on low speed for about 30 seconds.
- Heat liquids: In a medium saucepan, bring milk, oil, and water to a boil over high heat.
- Combine mixtures: With the mixer running on low speed, carefully pour the hot liquid into the tapioca mixture. Mix on low speed until smooth and fully incorporated, about 3 minutes. Let cool slightly.
- Add eggs: Mix in the eggs on low speed until the dough becomes shiny, sticky, and clings to the sides of the bowl, about 8 minutes, scraping down as needed.
- Add cheese: Add the cheese and mix on low speed for 30-60 seconds, then finish mixing with a rubber spatula until fully combined.
- Shape dough: Divide the dough into 60 to 70-g portions. Lightly oil your hands and roll each portion into a smooth ball. Arrange evenly on the prepared baking sheet.
- Bake: Place in the preheated oven and bake for about 30 minutes. Rotate the sheet and continue baking until puffed and golden brown.
- Cool and serve: Transfer rolls to a serving platter and let cool for 5 minutes before serving.
Hint: Lightly oil your hands, scoop about a heaping tablespoon of dough, and roll it into a smooth ball.
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Recipe
Easy Pão de Queijo
Ingredients
- 2 large eggs , room temperature
- 100 ml whole milk
- 100 ml water
- 177 ml (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
- 2 teaspoons kosher salt (to taste)
Instructions
- Adjust the oven rack to the middle position and preheat to 400°F. Line a large baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, combine tapioca starch and 2 teaspoons of salt on low speed for about 30 seconds.
- In a medium saucepan, bring milk, oil, and water to a boil over high heat.
- With the mixer running on low speed, carefully pour the hot liquid into the tapioca mixture. Mix on low speed until smooth and fully incorporated, about 3 minutes. Let cool slightly.
- Mix in the eggs on low speed until the dough becomes shiny, sticky, and clings to the sides of the bowl, about 8 minutes, scraping down as needed.
- Add the cheese and mix on low speed for 30-60 seconds, then finish mixing with a rubber spatula until fully combined.
- Divide the dough into 60 to 70-g portions. Lightly oil your hands and roll each portion into a smooth ball. Arrange evenly on the prepared baking sheet.
- Place in the preheated oven and bake for about 30 minutes. Rotate the sheet and continue baking until puffed and golden brown.
- Transfer rolls to a serving platter and let cool for 5 minutes before serving.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
