If you have a love for cheesy, chewy delights that are packed with flavor and irresistibly fun to eat, then you absolutely must try this Brazilian Cheese Bread (Pao De Queijo) Recipe. These golden, bite-sized puffs are crispy on the outside yet delectably soft and airy inside, thanks to the uniquely stretchy tapioca flour and melty cheese combo. Originating from Brazil, this snack has stolen hearts worldwide for its simplicity and seriously satisfying taste. Whether as a snack, breakfast, or party treat, this Brazilian Cheese Bread (Pao De Queijo) Recipe will have you reaching for seconds (and thirds) before you know it.
Ingredients You’ll Need
The magic of this Brazilian Cheese Bread (Pao De Queijo) Recipe starts with a handful of simple ingredients that work beautifully together. Each component plays a crucial role, lending the dough its characteristic texture, flavor, and golden color.
- Whole milk: Provides moisture and richness to the dough, helping to create that tender crumb.
- Canola oil: Keeps the bread moist and tender while allowing the dough to be pliable and easy to handle.
- Salt: Enhances the overall flavor and balances the richness of the cheese.
- Tapioca flour: The star ingredient that gives Pao De Queijo its iconic chewy, stretchy texture.
- Shredded mozzarella cheese: Adds gooey, melty goodness with a mild cheesy flavor.
- Finely grated parmesan cheese: Contributes a sharp, nutty bite and deepens the flavor complexity.
- Eggs: Bind the dough and help achieve the perfect rise and elasticity.
How to Make Brazilian Cheese Bread (Pao De Queijo) Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350ºF and lining a baking sheet with parchment paper. This preparation ensures your Brazilian Cheese Bread bakes evenly and doesn’t stick, making for an easy cleanup afterward.
Step 2: Boil the Liquid Ingredients
In a large saucepan over medium-high heat, bring together the whole milk, canola oil, and salt. Keep whisking occasionally until you notice large bubbles forming on the surface. This is the perfect temperature to set the stage for the tapioca flour mixture. Remove from heat immediately to prevent boiling over.
Step 3: Incorporate the Tapioca Flour
Working quickly, stir the tapioca flour into the hot liquid mixture. You’ll see the dough become incredibly tacky and almost gelatinous—that’s exactly what you want! This sticky consistency is key to the unique chewy texture of Pao De Queijo.
Step 4: Mix the Dough and Add Cheese
Transfer the dough to a standing mixer bowl fitted with the paddle attachment. Start mixing on low speed, gradually increasing to medium for 2-3 minutes until the dough smooths out. Now, toss in the shredded mozzarella and grated parmesan cheese, blending them thoroughly into the dough. Lower the speed again and add the eggs one at a time, mixing each in completely before adding the next. Continue to beat for another 2-3 minutes until the dough becomes sticky and stretchy.
Step 5: Shape and Bake
With a large cookie scoop dipped in water (to prevent sticking), form generous balls of dough and place them on your prepared baking sheet. Bake for 25-30 minutes until the edges and tops turn lightly golden and the outside crisps up beautifully. Don’t worry if they seem a bit greasy straight from the oven—that’s just the cheese at work, and it settles as the bread cools.
Step 6: Cool and Enjoy
Once baked, let your Brazilian Cheese Bread cool on the baking sheet for a few minutes. This helps them firm up just enough so that every bite is perfectly chewy yet crisp. Now, they’re ready to be enjoyed fresh and warm!
How to Serve Brazilian Cheese Bread (Pao De Queijo) Recipe
Garnishes
This Brazilian Cheese Bread shines on its own, but if you want to add a little extra flair, consider sprinkling fresh herbs like chopped parsley or chives right after baking. A light dusting of smoked paprika or a side of garlic butter can also elevate the flavors to a whole new level.
Side Dishes
Pao De Queijo pairs wonderfully with flavorful sides such as fresh fruit preserves, creamy avocado spreads, or even a bold dipping sauce like spicy aioli. It’s also a fantastic companion to a steaming cup of coffee or a freshly brewed cup of tea for breakfast or a snack break.
Creative Ways to Present
For gatherings or brunch, serve your Brazilian Cheese Bread in a rustic basket lined with a colorful napkin to highlight its golden hue. You can also stack them pyramid-style on a platter, ladling small bowls of complementary dips around them. Personalized toothpicks or mini flags can add a festive touch when serving as party appetizers.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though that rarely happens!), store them in an airtight container at room temperature for up to 2 days. This keeps them soft and fresh, ready for a quick snack or a boost to your next meal.
Freezing
Brazilian Cheese Bread freezes beautifully. Place cooled puffs in an airtight container or freezer bag and freeze for up to 1 month. This way, you can enjoy fresh-tasting Pao De Queijo anytime without the wait.
Reheating
To revive frozen or leftover Pao De Queijo, simply reheat them in a preheated oven at 350ºF for 5-7 minutes until warmed through and crisp on the outside again. Avoid microwaving as it can make them rubbery, losing that delightful chew.
FAQs
What makes Brazilian Cheese Bread chewy?
The unique chewy texture comes from tapioca flour, which is naturally stretchy and elastic. It’s what sets Brazilian Cheese Bread apart from regular bread, creating that signature bounce with every bite.
Can I use different cheeses?
Absolutely! Traditional recipes often combine mozzarella and parmesan, but experimenting with other cheeses like cheddar or gouda can add interesting flavors. Just keep in mind that the cheese should melt well and complement the dough’s texture.
Is Brazilian Cheese Bread gluten-free?
Yes, it’s naturally gluten-free because it uses tapioca flour instead of wheat flour. This makes it a great snack for those with gluten sensitivities or anyone looking for gluten-free options.
How long can I keep the dough before baking?
It’s best to bake the dough immediately after mixing because the texture is optimal fresh. However, you can refrigerate it tightly covered for up to 24 hours, then bring it to room temperature before shaping and baking.
Can I make Pao De Queijo vegan?
Traditional Pao De Queijo includes cheese and eggs, so it’s not vegan. However, there are vegan adaptations using dairy-free cheese and egg substitutes, though the texture and flavor will vary from the classic version.
Final Thoughts
There’s something truly special about homemade Brazilian Cheese Bread (Pao De Queijo) Recipe—the way the cheese melts into chewy tapioca dough creates the perfect little bites that can brighten any day. Whether you serve it at a family breakfast or a cozy gathering, these breads are guaranteed to disappear fast. Give this recipe a try and discover your new favorite snack that’s as fun to make as it is to eat!
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Brazilian Cheese Bread (Pao De Queijo) Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 2 servings (approximately 12 cheese breads depending on scoop size)
- Category: Snack
- Method: Baking
- Cuisine: Brazilian
- Diet: Gluten Free
Description
Brazilian Cheese Bread, or Pão de Queijo, is a deliciously chewy and cheesy gluten-free snack with a crisp exterior and a soft, airy interior. Made from tapioca flour and a blend of mozzarella and parmesan cheeses, these small rolls are perfect for breakfast, snacks, or party appetizers. This recipe uses simple ingredients and baking as the primary cooking method to achieve authentic Brazilian flavors.
Ingredients
Liquid Ingredients
- 1 cup whole milk
- ½ cup canola oil
- 2 eggs
Dry Ingredients
- 1¼ tsp salt
- 2 cup tapioca flour
Cheeses
- 1 cup shredded mozzarella cheese
- ½ cup finely grated parmesan cheese
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350ºF (175ºC). Line a baking pan with parchment paper and set it aside to ensure the cheese breads don’t stick during baking.
- Heat milk, oil, and salt: In a large saucepan over medium-high heat, combine the whole milk, canola oil, and salt. Whisk occasionally and bring the mixture to a boil. Remove from heat as soon as large bubbles start to form on the surface.
- Add tapioca flour: Quickly stir in the tapioca flour into the hot milk mixture. The dough will become very tacky, gummy, and almost gelatinous. This step is crucial for the characteristic chewy texture of the bread.
- Mix the dough: Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Begin mixing on low speed, then increase to medium and beat for 2-3 minutes until the dough is smooth.
- Add cheeses and eggs: Incorporate the shredded mozzarella and grated parmesan cheeses into the dough, mixing evenly. Then, on low speed, add the eggs one at a time. Beat on medium speed for another 2-3 minutes until a sticky and stretchy dough forms.
- Scoop onto baking sheet: Using a large cookie scoop dipped in water, portion out the dough onto the prepared baking sheet. This prevents sticking and ensures consistent-sized breads.
- Bake: Place the baking sheet in the oven and bake for 25-30 minutes. The cheese breads should be lightly golden on the tops and sides, with crisp outsides but soft interiors.
- Cool and serve: Remove the breads from the oven and let them cool on the baking sheet for a few minutes before serving. This allows them to set and finish cooking internally.
Notes
- Tapioca flour is essential for the chewy texture; do not substitute with other flours.
- Dipping the cookie scoop in water helps prevent dough sticking during portioning.
- You can substitute mozzarella with other mild white cheeses if desired, but avoid strongly flavored cheeses for a traditional taste.
- Serve warm for the best texture and flavor.
- The dough can be refrigerated before baking, but bring it to room temperature first for even baking.
