Pão de Queijo (Brazilian Cheese Bread)
Why this recipe works
- Distinctive chew: Tapioca starch creates the signature stretchy centre while the hot oven sets the outside into a golden shell.
- Hot liquid dough method: Pouring the simmered milk and oil mixture over the starch hydrates it quickly, giving the dough its glossy, elastic texture.
- Best served warm: The breads work as a snack, breakfast pastry or party bite, with the cheese flavour and chewy centre at their best straight from the oven.
Get the most out of this recipe
Timing notes
- Cool before adding eggs: Let the hot tapioca mixture cool until warm rather than hot so the eggs blend smoothly instead of scrambling.
- Serve promptly: Pão de queijo has its best texture within about 10 minutes of baking, when the centres are still stretchy and tender.
Ingredient notes
- Tapioca starch is essential: Tapioca starch gives pão de queijo its elastic chew; wheat flour will not produce the same texture.
- Choose a full-flavoured cheese: Aged cow’s milk cheese brings savoury depth. Parmesan can be used for a sharper, saltier result.
Texture tips
- Use the hot tray: Placing the dough on a preheated baking tray helps the breads puff quickly and hold their rounded shape.
- Do not bake them dry: Remove the breads once puffed and deeply golden; baking too long can make the centres less soft and chewy.
Make-ahead tips
- Freeze after baking: Cool the breads completely, then freeze in a sealed bag. Reheat from frozen at 180°C (355°F) until piping hot.
- Refresh before serving: Reheat chilled pão de queijo on a baking tray at 180°C (355°F) to bring back warmth and a lightly crisp exterior.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (400°F) and set a baking tray in the oven to preheat. Crack the eggs into a small bowl and beat lightly.
- Put the olive oil, whole milk, fine sea salt and black pepper in a saucepan and bring just to a simmer over medium heat. As soon as you see small bubbles around the edge, take it off the heat.
- Tip the tapioca starch into a mixing bowl and pour the hot milk mixture over it. Whisk quickly until you have a thick, glossy paste, then leave it to cool until warm rather than hot so it will not scramble the eggs.
- Whisk in the eggs a little at a time until the dough becomes smooth and stretchy. Fold in the aged cow’s milk cheese until evenly distributed.
- With lightly oiled hands, roll the dough into 12 balls and place them on the hot baking tray, spaced apart. Bake for 18 to 20 minutes until puffed and deeply golden, then serve warm.
Recipe notes
Tips
- Cooling the tapioca mixture until just warm makes it much easier to incorporate the eggs smoothly.
- Preheating the baking tray helps the breads puff quickly and set their shape.
- For the best texture, serve within 10 minutes of baking while the centres are at their chewiest.
Substitutions
- Replace aged cow’s milk cheese with parmesan for a sharper, saltier flavour.
- Replace olive oil with sunflower oil for a more neutral taste.
Storage
- Refrigerate up to 2 days
- Cool completely, then store in an airtight container in the fridge. Reheat on a baking tray at 180°C (355°F) for 6 to 8 minutes until piping hot; freeze in a sealed bag for up to 2 months and reheat from frozen at 180°C (355°F) for 10 to 12 minutes.
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Recipe overview
- Servings: 12 pieces
- Yield: cheese breads
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Eggs Milk
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