Pão De Queijo: An Easy Brazilian Cheese Bread Recipe

“Just one more” is what you will keep telling yourself after you get a taste of these absolutely delicious Brazilian cheese bread puffs called Pão de Queijo. These small, round, baked cheese puffs have a delicious, crispy exterior and a soft, airy interior with pockets of melted cheese that impart a rich, savory taste that is both comforting and deeply satisfying.

Pão de Queijo pronounced pown-deh-kay-zho, literally translates to “cheese bread” and dates back to the 18th century, when the Portuguese brought African slaves to Brazil. At the time, wheat wasn’t available, so slaves used local cassava (tapioca) to make flour, which they combined with cheese and eggs to create this delightful bread.

Nowadays, Pão de Queijo is a ubiquitous dish and a staple of Brazilian cuisine, and this easy Brazilian cheese bread recipe will bring a taste of Brazil into your home, leaving you coming back for more.

Ingredients

Tapioca Flour: Tapioca flour, also known as tapioca starch, is the key ingredient in Pão de Queijo. It gives the bread its characteristic chewy texture and is naturally gluten-free.

There are two types of tapioca starch; sweet or sour. The sour tapioca starch called polvilho azedo, is the starch that is typically used to make Brazilian cheese bread because of its tangy flavor and natural leavening which makes the cheese bread light and puffy. The sweet tapioca starch (polvilho dolce) is usually used for baking cookies or cakes.

Cheese: Pão de Queijo is traditionally made using queijo minas (minas cheese). Fresh Minas cheese is soft, moist, and somewhat crumbly, with a mild, milky, and tangy flavor. When matured, it gets harder and drier, with a sharper and more prominent flavor and a faint tang, similar to young Parmesan but less intense.

However, Minas cheese can be hard to find outside of Brazil, so most recipes will use a combination of a soft, moist cheese such as mozzarella for its stretchy, gooey texture and a hard cheese like parmesan, cheddar, or Monterey Jack for its intense flavor, saltiness, and aroma.

Eggs: The eggs act as a binding agent and help make the cheese bread light and fluffy.

Milk: Milk adds moisture and helps bind the dough together. For a dairy-free alternative, you can swap-out cow’s milk for almond milk.

Oil: Oil adds moisture and richness to the bread. Ideally, use olive oil, although vegetable oil will suffice.

Salt: Salt enhances the flavors of the cheese and tapioca flour.

Utensils Needed

To make Brazilian cheese bread, you’ll need the following utensils:

• Mixing Bowl: For combining the ingredients.
• Whisk or Stand Mixer: To mix the batter until smooth.
• Mini Muffin Tin or Pan: The perfect size for baking these cheesy delights.
• Parchment Paper or Parchment-Lined Baking Sheet: To prevent sticking.
• Measuring Cups and Spoons: For accurate measurements.

Amazon

24 Cup Mini Muffin Pan, 2 Pieces

KitchenAid

Artisan Series 5-Quart Tilt-Head Stand Mixer with Pouring Shield

Cooking Steps

Step 1: Preheat the Oven

Get your oven ready by preheating it to 375°F (190°C). Grease your mini muffin pan with olive oil or line it with parchment paper.

Step 2: Mix the Wet Ingredients

Whisk together 1 cup of milk, 1/2 cup of olive oil, and 2 beaten eggs in a mixing bowl until they are well mixed.

Step 3: Add the Dry Ingredients

Gradually add 2 cups of tapioca flour and 1 teaspoon of salt to the wet mixture. Mix until the batter is nice and smooth. If you would like, you have the option to use a stand mixer for this step.

Step 4: Incorporate the Cheese

Mix in 1 cup of grated cheese until it is evenly spread throughout.

Step 5: Spoon the Batter

Fill each cup of the prepared muffin tin about three-quarters full with the batter, using a scoop or spoon.

Step 6: Bake

Pop the muffin tin into the oven that is already nice and hot. Let it bake for about 15-20 minutes until the tops turn a lovely golden brown and get nice and crispy.

Step 7: Cool and Serve

Allow the cheese bread to cool slightly before removing them from the tin.

Serving Suggestions

Pão de Queijo is most delicious when it is warm and fresh from the oven. It is great for breakfast, a quick bite, or to start off a meal. Here are some things you can pair it with:

• Coffee: Perfect for starting your day with a classic Brazilian breakfast.
• Soup or Stew: As a side to a cozy meal.
• Dips: Marinara or garlic aioli.
• Caipirinha: A classic Brazilian cocktail crafted with cachaça, lime, and sugar, offering an authentic taste of Brazil.

Recipe Variations

Garlic Cheese Bread: Add 1 teaspoon of garlic powder to the batter for a garlicky twist.

Herbed Cheese Bread: Add a teaspoon of dried herbs such as oregano or rosemary for some aromatic flavor.

Dairy-Free Version: Try using almond milk and dairy-free cheese to create a lactose-free variation of Pão de Queijo.

Cheesy Bread with Other Flours: Try combining almond flour or corn starch with tapioca flour to create a distinct texture and flavor.

Different Cheeses: Experiment with different cheeses and cheese combinations. Combinations like cottage cheese, and parmesan cheese, or gouda and cheddar can make an delicious cheese bread.

Frequently Asked Questions About Brazilian Cheese Bread

What is the origin of Pão de Queijo?

Pão de Queijo has its roots in Minas Gerais, Brazil, dating back to the 18th century. It brings together traditional ingredients such as cassava and minas cheese.

Can I use other cheeses besides parmesan?

Sure, feel free to use cheddar, Monterey Jack, cottage cheese or a mix of different cheeses.

Is Brazilian cheese bread gluten-free?

Yes, since it uses tapioca flour instead of wheat flour, it is naturally gluten-free.

Can I make Pão de Queijo ahead of time?

Yes, you can prepare the dough ahead of time and freeze it. When ready to bake, simply place the frozen dough balls in a preheated oven.

How should I store leftover cheese bread?

You can keep any leftovers in a sealed container either at room temperature for a couple of days or in the fridge for up to a week. Just warm it up in the oven for 5-minutes before serving.

Can I use a regular muffin tin instead of a mini muffin tin?

Sure, just make sure to modify the baking time accordingly. A standard muffin tin will need a bit more time in the oven to make sure the centers are fully cooked through.

What if I don’t have tapioca flour?

Tapioca flour is essential for the authentic chewy texture, but you can use alternatives like almond flour or a mix of corn starch and all-purpose flour.