Easy Brazilian Cheese Bread Recipe
This easy Brazilian cheese bread recipe makes pão de queijo with tapioca flour, whole milk, eggs, parmesan and mozzarella, with no yeast and no kneading. The rolls bake up golden and crunchy outside and gooey, cheesy and chewy inside.
Ingredients
- 1 cup water
- ¾ cup oil
- 1 cup whole milk
- 2 teaspoons salt
- 5 cups tapioca flour
- 2 eggs
- 1 ½ cups parmesan grated
- 1 ½ cup mozzarella shredded
Instructions
- Pre-heat the oven to 375ºF. Bring water, oil, milk and salt to a boil over medium high heat in a large saucepan. Once it boils, remove from heat and add the tapioca flour. Mix vigorously with a wooden spoon to incorporate. The mixture will be white and sticky, and may be a bit lumpy.
- Once all the flour is incorporated, transfer mixture to the bowl of a stand mixer. With the paddle, beat on medium for a few minutes until the mixture has cooled to the touch. With the mixer on, add the eggs one at a time, fully incorporating the first egg before adding the second. Add the cheeses and mix until they’re incorporated.
- To shape the balls, use a cookie scoop #50, or about a tablespoon of dough, and roll into a ball shape. If the dough is too sticky, dip your hands in cold water to help handle it. Place them two inches apart on a 9x13 baking sheet, remembering that they’ll puff up a bit as they bake. Bake for 15-20 minutes until golden brown.