Brazil

Pao de Queijo – Brazilian Cheese Bread

April 6, 2016

These Brazilian Cheese Puffs (Pao de Queijo) are something I wish I would have tried earlier. Crispy outside, yet super soft and chewy inside, these little guys make a perfect snack for any occasion!

You will love this Pao de Queijo or Brazilian Cheese Bread recipe! The result is crispy outside but soft and chewy inside cheese puffs!

When you do a bunch of new recipes every single week, sometimes you get lucky and stumble across an instant hit. Don’t get me wrong, I bump into really great dishes all the time, but the one that you want to repeat hundreds of times, the one that you want to show your friends and family, the one that brings you joy and happiness when you eat it comes not so often as I would like. But today is the day! This Brazilian Cheese Bread aka Pao de Queijo recipe is unbelievably good. Actually it’s more like cheese balls or puffs to me, but people use a phrase “cheese bread” when searching for it, so let it be this way!

You will love this Pao de Queijo or Brazilian Cheese Bread recipe! The result is crispy outside but soft and chewy inside cheese puffs!

As I have already said, these guys are amazing. They are crispy outside but so soft and chewy inside! Oh and the flavor of cheese is fantastic. It’s not too overpowering, it’s just right! Parmesan does the job. The consistency of this Brazilian cheese bread is so interesting probably because it’s made with tapioca flour instead of good ol’ all-purpose flour. I will be frank, when I mixed the tapioca flour with milk and started kneading it I thought that I failed! The dough was so sticky, it was impossible to handle. But I believed in the recipe, in myself and the end result didn’t disappoint!

You will love this Pao de Queijo or Brazilian Cheese Bread recipe! The result is crispy outside but soft and chewy inside cheese puffs!

I read somewhere that Pao de Queijo goes great with a cup of tea. Well, I don’t know. I am a huge fan of tea, but these cheese puffs go way better with beer or wine in my opinion! I will say more than that. This Brazilian cheese bread and beer are meant to be together! That’s why Pao de Queijo would be crazily popular in my country (Lithuania), because we are obsessed with this beverage.

You will love this Pao de Queijo or Brazilian Cheese Bread recipe! The result is crispy outside but soft and chewy inside cheese puffs!

All in all these cheese puffs really surprised me. There is something different about them. Maybe the tapioca flour does the magic? Probably. By the way, Pao de Queijo is not only tasty but it’s also gluten-free. How cool is that? The perfect snack! I am one hundred percent sure that I will repeat it many times and I highly recommend this cheese bread to you, my dear reader.

If you love cheese, try this Cheesy Pesto Lasagna, which is the most popular recipe on the blog! You will love this Pao de Queijo or Brazilian Cheese Bread recipe! The result is crispy outside but soft and chewy inside cheese puffs!

You will love this Pao de Queijo or Brazilian Cheese Bread recipe! The result is crispy outside but soft and chewy inside cheese puffs!
Print
Pao de Queijo - Brazilian Cheese Bread
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

These Brazilian Cheese Puffs will make any family or friend get-together better. Soft and chewy, they are guaranteed to leave your guests asking for more!

Cuisine: Brazilian
Servings: 24 puffs
Calories Per Serving: 111 kcal
Author: CookingTheGlobe
Ingredients
  • 1 cup whole milk
  • 1/2 cup olive oil
  • 2 eggs
  • 2 cups tapioca flour
  • 1 teaspoon salt
  • 1 1/2 cups Parmesan cheese, finely grated
Instructions
  1. Preheat the oven to 375°F (190°C). In a saucepan, over medium heat, mix together milk, salt and olive oil. Remove from heat when bubbles start appearing.
  2. Stir in the tapioca flour and whisk thoroughly. Using a mixer with a paddle attachment beat the dough for few minutes at medium speed.
  3. In a small bowl, beat the eggs and add them to the dough. Mix well with the mixer at medium speed.
  4. Add the Parmesan cheese and mix again with the mixer at medium speed. The dough will be sticky, don't worry, it should be like that.
  5. Now scoop the dough with a tablespoon or an ice cream scoop, form it a little bit into balls and place on the parchment-lined baking sheet. I made the heaping tablespoon sized portions. Transfer to the oven and bake for 15-20 minutes until they have puffed. Enjoy!
Recipe Notes

Adapted from "Bread At Home!" by Martha Stone

 

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14 Comments

  • Reply Elaine @ Dishes Delish April 12, 2016 at 11:56 am

    Your recipes are awesome! I enjoy coming here every week to see what you have cooking! Thanks for sharing.

    • Reply Igor August 7, 2016 at 6:34 am

      Thank you so much for the kind words, Elaine!

  • Reply Debb August 5, 2016 at 11:03 pm

    My tapioca milk oil and salt mixture is watery. Where did i go wrong?

    • Reply Igor August 7, 2016 at 6:34 am

      Debb, was it still watery after beating in the eggs and the Parmesan cheese?

  • Reply Natalia M.B. De Luca September 7, 2016 at 8:50 pm

    You have To go To Minas Gerais and eat an “Pão de queijo ” there , i don’t think you will ever want To eat another thing in the world, it’s literally the best “Pão de queijo” in the world!!!!

    • Reply Igor September 12, 2016 at 8:32 pm

      Thank you for the comment, Natalia! Now I know where to find the best Brazilian cheese bread in the world 🙂

  • Reply Lisa December 11, 2016 at 3:58 pm

    I don’t have a mixer. Could I still be successful making these?

    • Reply Igor December 21, 2016 at 7:28 pm

      It will be more time consuming but it’s perfectly possible, Lisa 😉

  • Reply Eating Adventures February 4, 2017 at 11:12 am

    I can’t wait to try this. I am so glad I found your blog! Well done!

    • Reply Igor February 6, 2017 at 10:36 pm

      I am happy you liked these cheese puffs! I also checked your website – when I’ll be in China I am surely taking one of your foodie tours. They look amazing!

  • Reply Joan Gill May 1, 2017 at 1:08 am

    This recipe is way too oily. I knew that 1/2 cup of olive oil was too much, but I trusted the recipe. Silly me.

    • Reply Igor May 9, 2017 at 8:23 pm

      Sorry to hear it Joan but I am not sure where you found it to be oily. I made these puffs like 10 times already and they were perfect every time 🙂

  • Reply Vicky July 1, 2017 at 5:41 am

    Can you mix these in a food processor – I have a dough thing for it but speed will be fast

    • Reply Igor July 16, 2017 at 3:35 pm

      I don’t see why not, Vicky 🙂

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