Brazilian Cheese Bread (Pão de Queijo)

Yield: Approximately 40–50 small cheese breads (20–25g each)

Ingredients

• 1 lb (454g) sweet tapioca starch (polvilho doce/yuca flour)
• 1 teaspoon salt
• 150ml vegetable oil
• 150ml milk
• 100ml water
• 2–3 large eggs
• 226g (8 oz) four-cheese pizza blend (mozzarella, provolone, parmesan, and romano)

Instructions

Prepare the Dough

1. In a medium saucepan, combine the water, milk, and oil. Bring the mixture to a gentle boil over medium heat.
2. Meanwhile, place the tapioca starch and salt in a large mixing bowl or the bowl of a stand mixer. Stir to combine.
3. Carefully pour the hot liquid mixture over the starch while continuously mixing. Add the liquid gradually, using only as much as needed to form a thick, dense dough. The dough should be moist but not loose or runny.
4. Continue mixing and kneading until the dough is smooth. Allow it to cool for about 15 minutes, stirring occasionally. If using a stand mixer, mix on low speed until the dough begins to cool.

Add the Eggs and Cheese

5. Once the dough is warm but no longer hot, add the eggs one at a time, mixing thoroughly after each addition.
6. Check the consistency after the second egg. The dough should be soft, smooth, and slightly sticky. If it seems too loose, do not add the third egg. The exact amount needed may vary depending on the starch and egg size.
7. Fold in the shredded cheese and mix until evenly distributed throughout the dough.

Shape and Bake

8. Roll the dough into balls of your desired size. For appetizer-size cheese breads, use approximately 20–25g of dough per ball.
9. Place the dough balls on a parchment-lined baking sheet, leaving a little space between each one.
10. Bake at 350°F (175°C) for about 20 minutes, or until lightly golden and puffed.

Air Fryer Instructions

• Air fry at 350°F (175°C) for 10–12 minutes, or until golden and cooked through.

Freezing Instructions

Pão de queijo freezes beautifully. After shaping, place the dough balls on a tray and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months.

Bake directly from frozen, adding a few extra minutes to the baking time if needed.

Tips

• Different brands of tapioca starch absorb liquid differently, so you may not need all of the hot milk mixture.
• The dough should be soft and pliable, never runny.
• Freshly grated cheese can be substituted for the pizza blend for even more flavor.