Brazilian Pão de Queijo with Tapioca and Cheese
Chewy Brazilian cheese breads made with tapioca starch, milk, oil, eggs and hard cheese.
Pão de queijo are small Brazilian cheese breads with a crisp outside and a chewy, stretchy centre. The source’s “tapioca crumbs” refers to tapioca starch, which is scalded with hot milk and oil before cheese and eggs are mixed in. The paste will feel sticky; damp hands make it easier to shape into small rounds. Parmesan or pecorino gives a salty, savoury flavour, while mozzarella makes the centres milder and stretchier. Bake the rolls until puffed and lightly golden, then eat them warm while the centres are soft. Heat oven to 190°C (375°F). Line a baking sheet with parchment. Combine milk, oil and salt in a saucepan. Bring just to a boil, then immediately pour over tapioca starch in a heatproof bowl. Stir until no dry pockets remain.
Recipe card
Brazilian Pão de Queijo with Tapioca and Cheese
Equipment: Saucepan, heatproof bowl, wooden spoon, baking sheet, parchment, small scoop
Ingredients
Instructions
Heat oven
Heat oven to 190°C (375°F). Line a baking sheet with parchment.
Scald starch
Combine milk, oil and salt in a saucepan. Bring just to a boil, then immediately pour over tapioca starch in a heatproof bowl. Stir until no dry pockets remain.
Cool and add cheese
Let mixture cool until warm, about 10 minutes. Stir in grated cheese and optional pepper.
Add eggs
Beat in eggs one at a time until a sticky, smooth dough forms. If very loose, rest 10 minutes so starch hydrates.
Shape
With damp hands or a small scoop, shape 24 walnut-size balls. Arrange with space on the tray.
Bake
Bake 20 to 25 minutes until puffed and lightly golden. Cool 5 minutes and serve warm.
How to tell when it is ready
Rolls are puffed, lightly golden and set on the outside; centres remain chewy rather than wet.
Tips
- Use tapioca starch, not large tapioca pearls.
- Pour the hot milk mixture over starch all at once and stir quickly.
- Cool the paste before adding eggs so they do not scramble.
- Leave space because the balls puff in the oven.
Troubleshooting
- If the dough feels very wet, let it rest 10 minutes before shaping.
- If rolls stay pale, bake a few minutes longer until lightly golden.
Substitutions
- Use Pecorino Romano in place of Parmesan.
- Use sunflower oil or another neutral oil.
Variations
- Use half Parmesan and half mozzarella for a stretchier centre.
- Add a small pinch of black pepper to the dough.
Serving suggestions
- Serve warm with coffee.
- Add to a brunch bread basket.
- Offer sliced tomatoes and fruit.
- Serve alongside soup or salad.
Make ahead
Shape the dough balls and freeze them on a tray. Bake from frozen until puffed and lightly golden.
Storage
Best eaten warm. Refrigerate leftovers up to 3 days and reheat in a 180°C (350°F) oven until warmed through.
Food safety
Contains milk, eggs and cheese. The dough is sticky; wash hands and tools after handling raw egg mixture. Bake until rolls are puffed and set.
Frequently asked questions
Can I freeze pão de queijo dough?
Yes. Freeze shaped unbaked balls on a tray, then store airtight; bake from frozen, adding several minutes.
How should I store brazilian pão de queijo?
Best eaten warm. Refrigerate leftovers up to 3 days and reheat in a 180°C (350°F) oven until warmed through.
Serve while fresh and follow the storage guidance for leftovers.
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