Pão De Queijogf Recipe
Homemade Brazilian cheese bread made with traditional yucca flour and a blend of cheeses.
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Ingredients
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Dough
Finishing
Method
Dough
- 1
Heat liquids
Preheat oven to 400°F (200°C). In a small saucepan, combine 1 cup whole milk, 1/4 cup water, 2 tablespoons unsalted butter, 1 teaspoon fine kosher salt, and 1 teaspoon granulated sugar. Bring to a gentle boil over medium heat, stirring so the butter melts and the salt and sugar dissolve. Once it reaches a simmer and just begins to bubble, remove from heat.
- 2
Add starch
Immediately pour the hot milk mixture over 2 cups tapioca flour (polvilho doce) and 1/2 teaspoon baking powder (if using) in a heatproof bowl. Stir vigorously with a wooden spoon until the mixture becomes thick and smooth and the starch absorbs the liquid (it will be gummy and stretchy). Let cool for about 5 minutes so it is warm but not scalding—this protects the eggs when added.
- 3
Incorporate eggs
Crack 2 whole eggs into a small bowl and whisk lightly. Gradually add the eggs to the warm tapioca mixture, mixing with a wooden spoon or silicone spatula until fully incorporated. The dough will be sticky, glossy, and slightly elastic. If it seems too loose, add up to 1 tablespoon extra tapioca flour; if too stiff, add 1 teaspoon milk.
- 4
Mix cheeses
Stir in 3/4 cup grated Parmesan and 3/4 cup shredded mozzarella, plus 1/4 cup grated queijo minas or extra Parmesan if using. Mix until evenly distributed and the dough comes together. The cheese should be well incorporated but some strands of mozzarella are normal.
- 5
Optional chill
If the dough is very soft and sticky, refrigerate it for 15–20 minutes to firm slightly; this makes shaping easier. If chilled, allow 5 minutes at room temperature before shaping so it is pliable.
Shaping & Baking
- 6
Prepare baking sheet
Line a baking sheet with parchment paper. Preheat oven if you haven't already to 400°F (200°C). Lightly brush the parchment with 1 teaspoon olive oil or melted butter to prevent sticking.
- 7
Portion the dough
Using a scoop or tablespoon dipped in water (to prevent sticking), portion the dough into balls about 1 to 1 1/4 tablespoons each, roughly 1 to 1 1/2 inches diameter (you should get about 24–28 small rolls). Alternatively, make larger 2-inch balls for 12–14 rolls. Wet your hands lightly and roll each portion between your palms to form a smooth ball; the dough will be tacky.
- 8
Arrange & finish
Place dough balls on the prepared baking sheet spaced 1 inch apart for small rolls (2 inches for larger). Lightly brush each ball with a little olive oil or melted butter, and sprinkle a tiny pinch of coarse sea salt on top if desired.
- 9
Bake
Bake in the preheated 400°F (200°C) oven for 15–20 minutes for small rolls (20–25 minutes for larger rolls), or until the tops are golden and the bottoms are set. The interior should be soft and slightly chewy, not doughy—if uncertain, test one: it should be hollow-sounding when tapped lightly on the bottom.
- 10
Rest
Remove from oven and let the pão de queijo rest on the baking sheet for 5 minutes, then transfer to a cooling rack. Pão de queijo are best served warm within an hour when the interior is airy and cheesy. Reheat in a 350°F (175°C) oven for 5–7 minutes to refresh.