Pão de Queijo (Brazilian Cheese Bread)
In short: Chewy, cheesy rolls made with tapioca starch, milk, oil and grated cheese. Naturally gluten-free, with a crisp shell and a stretchy center. It takes about 55 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 320 kcal
Pão de queijo is the cheese bread of Minas Gerais, now sold at bakeries and coffee counters across Brazil. The dough is made with tapioca starch rather than wheat flour, so the rolls puff up crisp outside and stretchy inside. They need no kneading and no rising time. Eat them warm at breakfast or with afternoon coffee, because they stiffen as they cool.
Instructions
- Heat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Bring the milk, oil and salt to a boil in a small saucepan. Pour the hot liquid over the tapioca starch in a large bowl and stir with a wooden spoon until no dry starch is left. The mixture will look crumbly and gluey.
- Let the dough cool for 10 minutes, until you can touch it comfortably. Beat in the eggs one at a time, then mix in the cheese.
- Knead the dough in the bowl for 1 to 2 minutes until smooth and very sticky. If it is too stiff, work in a teaspoon of milk. If it is too sticky to roll, add a tablespoon of starch.
- Oil your hands lightly and roll the dough into balls about 3.5 cm (1 1/2 in) wide, roughly 30 g each. Set them 3 cm apart on the tray.
- Bake for 20 to 25 minutes, until puffed, pale golden and dry on top. Do not wait for deep browning, or the centers will dry out.
- Serve warm. They are at their best in the first hour after baking.
Tips
- Sweet tapioca starch also works, but the rolls will be milder and slightly less airy. A 50/50 mix of sweet and sour starch is a good middle ground.
- Freeze the shaped, unbaked balls on a tray, then bag them. Bake straight from frozen at 200°C (400°F) for 28 to 32 minutes.
Questions and answers
Is pão de queijo gluten-free?
Yes, the dough uses tapioca starch and no wheat flour. Check the labels on your starch and cheese if you need to avoid cross-contact.
Why are my pão de queijo flat?
The dough was probably too wet, or the liquid was not hot enough to scald the starch. Boil the milk and oil, and add a spoonful of starch if the dough will not hold a ball.
Which cheese is traditional for pão de queijo?
In Minas Gerais it is a semi-cured cow's milk cheese called Minas meia cura. Outside Brazil, mix mild cheddar with Parmesan for similar sharpness and melt.
How long does it take to make Pão de Queijo (Brazilian Cheese Bread)?
About 55 min in total: 30 min of preparation and 25 min of cooking.
How many calories are in Pão de Queijo (Brazilian Cheese Bread)?
About 320 kcal per serving, with 7 g of protein, 35 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 35 g |
| Fat | 17 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 380 mg |
Estimated values, calculated from the ingredients.
