Brazilian Cheese Bread (Pão De Queijo)
Brazilian Cheese Bread (Pão De Queijo) is a classic side that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Whole Milk, Unsalted Butter, Tapioca, Eggs and Parmesan, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve as an enticing appetizer with complementary dipping sauces or as an accompaniment to a hearty main course.
If you enjoy authentic cooking, be sure to also explore our recipe for Air Fryer Egg Rolls.
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Ingredients
- OilDrizzle
- Whole Milk250ml
- Unsalted Butter125g
- Salt1 tsp
- Tapioca300g
- Eggs2
- Parmesan100g
Step-by-Step Instructions
12 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Heat the oven to 220C/200C fan/gas 7.
Oil or butter a baking sheet and set aside.
Heat the milk, butter and salt in a medium saucepan and bring to a boil.
Remove from the heat and add the tapioca flour.
Stir vigorously, then leave to cool a little.
Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand.
Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next.
When the dough is glossy and mixed, add the parmesan.
Beat again until mixed.
Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart.
Bake for 30 mins until crisp and golden.
Remove from the oven and eat while still warm.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Brazilian Cheese Bread (Pão De Queijo) carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.
Chef Technique Tips
Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.
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