Dozen Pao De Quiejo Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). If using a standard muffin tin, lightly grease 12 wells or use paper liners. For best results, use a silicone or metal pan and lightly oil each cavity.

Heat milk and butter

In a small saucepan, combine 1 cup whole milk and 1/2 cup unsalted butter with 1 teaspoon fine salt. Heat over medium until the butter melts and the mixture just comes to a simmer (do not boil). Remove from heat immediately.

Combine tapioca and baking powder

Place 3 cups tapioca flour and 1 teaspoon baking powder (if using) in a large mixing bowl and whisk briefly to combine and aerate.

Hydrate tapioca

Pour the hot milk-butter mixture over the tapioca flour. Use a wooden spoon or silicone spatula to stir until most of the flour is hydrated. The mixture will be shaggy and slightly sticky. Let it rest for 5–10 minutes so the starch absorbs the liquid and cools slightly.

Incorporate eggs

Beat 2 large eggs in a small bowl. Add eggs to the tapioca mixture and mix thoroughly until smooth and glossy. The dough is naturally sticky and somewhat elastic; you can use a stand mixer with paddle attachment on low speed for 1–2 minutes to get a uniform texture.

Add cheese

Fold in 1 cup grated Parmesan (or a blend) until evenly distributed. Taste a small pinch and adjust salt if necessary — remember that Parmesan is salty, so additional salt may not be needed.

Check consistency

The batter should be a sticky, pipeable dough that holds shape. If it's too stiff, add 1–2 tablespoons milk. If too runny, sprinkle 1 tablespoon tapioca flour and mix. It should be scoopable with a spoon or piped into muffin cups.

Portion dough

Using two spoons, a small ice cream scoop (about 1.5 tablespoons), or a piping bag fitted with a large round tip, portion the dough into the 12 prepared muffin wells, filling each about 3/4 full. Smooth tops slightly with a wet finger or back of a spoon if desired.

Bake

Place the muffin tin in the preheated oven and bake at 375°F (190°C) for 20–25 minutes, or until the pao de queijo are puffed and lightly golden on top. Ovens vary; start checking at 18 minutes. The interior should be tender and cheesy.

Brush and rest

Remove the pan from the oven. If desired, brush the tops with 2 tablespoons melted butter and sprinkle with extra grated cheese for shine and flavor. Allow the rolls to cool in the tin for 5 minutes, then transfer to a wire rack. They are best served warm.

Storage and reheating

Store cooled pão de queijo in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a 325°F (160°C) oven for 5–8 minutes or microwave individual pieces for 15–20 seconds. For best texture, reheat from frozen at 350°F (175°C) for 10–12 minutes.