Pao De Queijo Recipe

Preheat and heat liquids

Preheat the oven to 400°F (200°C). In a medium saucepan combine the whole milk, water, unsalted butter and salt. Bring the mixture just to a boil over medium heat, stirring once or twice to melt the butter and dissolve the salt. When it reaches a gentle boil remove from heat immediately.

Add tapioca

Place the tapioca flour in a large heatproof bowl. Pour the hot milk mixture over the tapioca flour all at once. Stir vigorously with a wooden spoon or heavy spatula until the mixture is smooth and sticky and the starch is hydrated (it will form a gluey paste). Allow the mixture to cool for 10–15 minutes so it is warm but not hot — warm enough to cook eggs but not scramble them.

Incorporate eggs

Crack the eggs into a small bowl and beat lightly. Add the beaten eggs to the warm tapioca mixture and mix thoroughly until evenly incorporated. The dough will be elastic and somewhat sticky. If using a stand mixer, use the paddle attachment on low speed to combine for 1–2 minutes.

Add cheeses and seasoning

Fold in the grated Parmesan and grated mozzarella (or substitute) and the freshly ground black pepper. Mix until the cheese is evenly distributed and the dough is smooth. The dough should be tacky but manageable. If dough seems too dry add 1 teaspoon of milk at a time; if too wet dust with 1 tablespoon tapioca flour at a time.

Shape balls

Line a baking sheet with parchment paper or lightly grease it. Using two teaspoons or a small cookie scoop (about 1 tablespoon of dough per roll) portion the dough and roll between lightly oiled palms into 1 to 1 1/4-inch balls. Place them on the prepared baking sheet about 1 inch apart. Wet or oiling your hands lightly will prevent sticking. Alternatively, for a smoother exterior you can pipe the dough into rounds using a large piping bag with a plain tip.

Brush (optional)

Lightly brush the tops of the rolls with olive oil or melted butter and sprinkle with a tiny pinch of coarse sea salt if desired.

Bake

Bake in the preheated 400°F (200°C) oven for 15–20 minutes, until the exterior is puffed and lightly golden. Rotate the pan halfway through if your oven has hot spots. The interiors should be airy and slightly chewy; do not overbake or they will dry out.

Rest and serve

Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack for a few minutes. Serve warm; they are best eaten hot when the interior is soft and slightly gooey.