Brazilian Cheese Bread (Pão de Queijo)

There’s something magical that happens when you bite into a freshly baked Brazilian cheese bread a.k.a pão de queijo. That crispy exterior giving way to a chewy, cheesy interior that practically melts in your mouth. I’m obsessed, and after countless attempts, I’ve finally mastered this traditional Brazilian treasure!

Originating from the state of Minas Gerais, this gluten-free delight has humble roots as a creative way to use cassava, a staple crop. The not-so-secret ingredient: Tapioca flour (also called polvilho), which gives these little puffs their distinctive chew and bounce.

I’ve learned that authenticity matters here. You’ll need both sweet (polvilho doce) and sour (polvilho azedo) tapioca starch for that perfect texture. Don’t skip the sour version – it’s what gives these cheesy puffs their signature tang and helps them rise beautifully in the oven.

The process starts by scalding the tapioca flour with hot milk and oil, creating a sticky, gelatinous mixture that might look alarming at first! Trust the process. Once cooled slightly, you’ll work in eggs and the star ingredient – cheese. Traditionally, minas cheese is used, but a mix of parmesan and a good melting cheese like gruyère works beautifully.

Rolling these into little balls is messy business! Your hands will get sticky, but it’s all part of the experience. I find the process oddly therapeutic.

The magic happens in a hot oven (400°F) where they transform into golden, puffed delights in just 20 minutes. The aroma that fills your kitchen? Absolutely heavenly.

Serve them warm, when they’re at their chewy, stretchy best. They’re perfect for breakfast, as a snack, or alongside your evening coffee. One bite, and you’ll understand why Brazilians have cherished this recipe for generations.

Main Ingredients for Authentic Pão de Queijo

• Tapioca flour (polvilho) – both sweet (doce) and sour (azedo) varieties
• Milk – used hot to scald the tapioca flour
• Vegetable oil – helps create the right texture
• Eggs – binds the dough together
• Cheese – traditionally Minas cheese, or a combination of Parmesan and Gruyère
• Salt – to enhance the flavors

How to Store This Recipe?

These Brazilian cheese breads can be stored in an airtight container at room temperature for up to 2 days, though they’re truly at their best on the day they’re made. For longer storage, place completely cooled pão de queijo in a freezer-safe bag and freeze for up to 3 months.

You can also freeze the unbaked dough balls on a baking sheet until solid, then transfer to a freezer bag. This way, you can bake them fresh whenever the craving strikes—just add a few extra minutes to the baking time when cooking from frozen.

If you need to reheat already baked pão de queijo, a quick 5-minute stint in a 350°F oven works better than the microwave, as it helps restore some of that delightful crispy exterior.

How to Serve Pão de Queijo?

Pão de queijo is traditionally served warm, when the cheese is still stretchy and the exterior maintains its delightful crispness. In Brazil, these cheesy puffs are a breakfast staple, often enjoyed alongside a strong cup of coffee.

They make an excellent afternoon snack and are a fixture at gatherings and parties. Their small size makes them perfect for passing around as appetizers or adding to a brunch spread.

For a more substantial offering, split them open and stuff with savory fillings like ham, more cheese, or a thin slice of prosciutto. They also pair wonderfully with soups and stews, working as delicious dippers for the broth.

While they’re magnificent on their own, a little dish of chimichurri or guava paste on the side creates a delightful sweet-savory contrast that highlights the cheesy flavor of these irresistible bread puffs.Retry

How to Make Authentic Brazilian Cheese Bread

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This high temperature is crucial for creating that perfect outer crust.

In a large saucepan, combine 1 cup of milk, 1/2 cup of vegetable oil, and 1 teaspoon of salt. Bring this mixture to a gentle boil over medium heat, being careful not to let it boil over.

Remove the pan from heat and add 2 cups of tapioca flour (ideally a mix of sweet and sour varieties). Stir vigorously with a wooden spoon until the mixture is well combined and forms a gelatinous paste.

Transfer this dough to the bowl of a stand mixer fitted with a paddle attachment. Beat it for a few minutes until it cools down slightly – it should still be warm but not hot enough to cook the eggs.

With the mixer running on low, add 2 eggs one at a time, allowing each to incorporate fully before adding the next. The dough will seem to split at first but will come back together as you continue mixing.

Add 2 cups of finely grated cheese gradually while the mixer is still running. Continue mixing until the cheese is fully incorporated and the dough is smooth and stretchy.

The dough will be very sticky – this is normal! Lightly oil your hands and scoop out tablespoon-sized portions. Roll each portion into a ball and place on the prepared baking sheet, leaving about 1.5 inches between each ball.

Bake for 18-22 minutes until the pão de queijo puffs up and turns a beautiful golden brown. They should be crisp on the outside while remaining chewy inside.

Allow them to cool slightly on the baking sheet for about 5 minutes. This brief rest helps them set up properly.

Serve warm for that authentic Brazilian experience – when you tear one open, you should see a stretchy, chewy interior that’s absolutely irresistible!