Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianBreakfast
Recipe Story
origins & traditionsPão de Queijo is a beloved Brazilian breakfast staple that originated in the state of Minas Gerais. These delightful cheese puffs are naturally gluten-free, made with tapioca flour that creates a unique chewy texture. The combination of Parmesan cheese, eggs, and milk produces golden-brown orbs with a crispy exterior and an airy, cheese-filled interior. Unlike traditional bread, these require no yeast or rising time, making them perfect for busy mornings. The recipe has been passed down through generations of Brazilian families, often served warm with coffee. The beauty of Pão de Queijo lies in its simplicity—just a few ingredients transform into something extraordinary. They are best enjoyed fresh from the oven when the cheese is still melty and the exterior has that perfect crunch. These cheese breads are versatile enough for breakfast, afternoon tea, or as an appetizer at gatherings.
Instructions
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone mat.
In a medium saucepan, combine 1 cup of milk, 1/2 cup of vegetable oil, and 1 teaspoon of salt. Bring to a gentle boil over medium heat, stirring occasionally.
Once the mixture boils, remove from heat immediately. Add 2 cups of tapioca flour all at once and stir vigorously with a wooden spoon until a thick dough forms. The mixture will be very sticky and stretchy.
Let the dough cool for 5-10 minutes until it is warm but not hot to touch. This is important so the eggs do not cook when added.
Add 2 eggs one at a time, mixing thoroughly after each addition. The dough will become loose and sticky. Use a hand mixer or stand mixer for easier mixing.
Add 1 1/2 cups of grated Parmesan cheese and mix until fully incorporated. The dough should be smooth and glossy.
Using a small ice cream scoop or spoon, portion the dough into golf ball-sized rounds onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20-25 minutes until the bread puffs are golden brown and puffed up. They should sound hollow when tapped.
Remove from oven and let cool for 5 minutes before serving. Serve warm for the best texture and flavor.
Pão de Queijo - Brazilian Cheese Bread
4.8 (62)
Traditional Brazilian cheese bread made with tapioca flour and Parmesan cheese. These gluten-free puffs are crispy on the outside, chewy on the inside, and irresistibly addictive for breakfast or snack time.
easy
40 min
20 servings
Ingredients
0 of 6 checked
wet ingredients
- 1 cups milk, whole or 2%
- 1/2 cups vegetable-oil
- 1 teaspoons salt
dry ingredients
- 2 cups flour, tapioca flour/starch
binding
- 2 pieces eggs, room temperature
cheese
- 1 1/2 cups cheese-parmesan, freshly grated
Chef Tips
expert advice•For extra flavor, try adding minced garlic or fresh herbs like parsley to the dough.
•You can substitute half of the Parmesan with shredded mozzarella for a stretchier, milder cheese flavor.
•If the dough is too sticky to handle, lightly oil your hands or the scoop.
•These freeze beautifully—portion unbaked dough onto a tray, freeze until solid, then transfer to a freezer bag.
•Bake from frozen, adding 5 extra minutes to the baking time.
•For a dairy-free version, use plant-based milk and nutritional yeast, though the texture will differ slightly.
•The key to perfect Pão de Queijo is not overcooking the initial milk mixture and ensuring the dough cools enough before adding eggs.
•Tapioca flour is essential and cannot be substituted with regular flour for authentic results.
