Brazilian Pao de Queijo Cheese Breads
Pao de Queijo
Chewy Brazilian tapioca cheese rolls made with Parmesan and mozzarella, baked until puffed, golden, and tender inside.
Pao de queijo is the small Brazilian cheese bread that comes out of the oven with a crisp, lightly blistered shell and a stretchy, chewy center. Tapioca starch gives the rolls their signature bounce, while a mix of Parmesan and mozzarella keeps the flavor savory without making the dough heavy.
The method starts by heating milk, water, oil, and salt, then stirring the hot liquid into tapioca starch. That quick scald hydrates the starch and builds the elastic texture that makes these rolls different from ordinary bread. Once the dough cools slightly, eggs and cheese turn it into a sticky scoopable batter.
A hot oven is important because the rolls need a burst of heat to puff before the cheese fully sets. Leave a little space between the portions, bake until the tops are golden, and avoid opening the oven too early so the centers stay airy and tender.
Serve pao de queijo warm as a snack, breakfast bread, or side for soups and grilled meats. The rolls are best soon after baking, but leftovers can be reheated briefly until the outside crisps again and the center softens.
Nutrition (per serving)
Directions
-
1
Heat the oven to 400°F and line a baking sheet with parchment paper.
-
2
Combine the milk, water, oil, and salt in a small saucepan and bring just to a boil over medium heat.
-
3
Place the tapioca starch in a large bowl, pour in the hot milk mixture, and stir with a sturdy spoon until the starch is evenly moistened and clumpy.
-
4
Let the dough cool for 8 to 10 minutes, until warm but no longer steaming.
-
5
Beat in the eggs one at a time until the dough loosens, turns glossy, and pulls into a sticky batter.
-
6
Fold in the Parmesan and mozzarella until the cheese is evenly distributed through the batter.
-
7
Scoop heaping tablespoon portions onto the prepared baking sheet, spacing them about 2 inches apart.
-
8
Bake for 20 to 25 minutes, until the rolls are puffed, lightly cracked, and golden on the outside, then serve warm.
Ingredients
- Tapioca starch:2 cups
- Whole milk:1/2 cup
- Water:1/4 cup
- Neutral oil:1/4 cup
- Fine salt:1 tsp
- Large eggs:2
- Finely grated Parmesan cheese:1 cup
- Shredded low-moisture mozzarella cheese:1/2 cup
Tips & Notes
- The dough should be sticky, not kneadable; use a small scoop or lightly oiled spoon for neater portions.
- For a sharper flavor, replace half of the mozzarella with more Parmesan or another firm aged cheese.
- Reheat leftovers in a 350°F oven for 5 to 7 minutes to restore the crisp outside.
