Brazilian Cuisine
Classic Pão de Queijo
Classic Pão de Queijo is a legendary Brazilian cheese bread celebrated for its uniquely contrasting texture. By utilizing tapioca starch instead of regular flour, these bite-sized buns develop a crispy, paper-thin crust and an incredibly soft, chewy, slightly elastic center. The rich, savory cheese flavor features a delicate saltiness, beautifully completed by a buttery aroma that fills the kitchen during baking. This traditional everyday food pairs perfectly with morning coffee or serves as a comforting, warm snack throughout the day.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 15 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 290 kcal
- Protein
- 8 g
- Fat
- 14 g
- Carbs
- 33 g
- Fiber
- 0 g
Step by step
Method
- 01
In a small saucepan, combine the milk, water, vegetable oil,…
In a small saucepan, combine the milk, water, vegetable oil, and salt. Place over medium heat and bring the liquid to a rolling boil — this hot solution is necessary to gelatinize the starch.
- 02
Place the tapioca starch into a large heatproof mixing bowl a…
Place the tapioca starch into a large heatproof mixing bowl and carefully pour in the boiling milk mixture. Stir vigorously with a spatula until all the dry starch is moistened and turns into a dense, sticky clump.
- 03
Leave the scalded dough at room temperature for about 10-15 m…
Leave the scalded dough at room temperature for about 10-15 minutes to cool down until it is just warm. This step is crucial, otherwise the eggs added next might scramble from the residual heat.
- 04
Add the eggs to the cooled dough one at a time, mixing thorou…
Add the eggs to the cooled dough one at a time, mixing thoroughly with your hands or a heavy-duty mixer after each addition. The dough will look slippery and separated at first, but will turn smooth and glossy.
- 05
Add the grated semi-hard cheese and finely shredded Parmesan…
Add the grated semi-hard cheese and finely shredded Parmesan into the bowl. Knead the cheese into the dough with your hands until it is evenly distributed throughout the stretchy, sticky mass.
- 06
Lightly grease your hands with oil and roll the dough into sm…
Lightly grease your hands with oil and roll the dough into small balls about the size of a walnut. Arrange them on a baking sheet lined with parchment paper, leaving 3-4 cm of space between them as they expand.
- 07
Place the baking sheet into an oven preheated to 190°C and ba…
Place the baking sheet into an oven preheated to 190°C and bake the buns for 20 minutes. Look for the visual cues: the balls should puff up beautifully, turn round, and develop a very light golden hue.
Dishday
Useful advice
Cooking tip
If the dough feels too sticky to shape, simply coat your palms with a drop of vegetable oil — the balls will come out perfectly even and smooth.
How to serve
Serve the cheese bread exclusively hot, straight from the oven, while the crust remains crispy and the cheesy center is mouthwateringly chewy.
How to store
Baked buns are best enjoyed immediately. Leftovers can be wrapped in foil and reheated in the oven at 180°C for about 5 minutes to restore their soft texture.
Note
For an authentic flavor profile, use a combination of an aged hard cheese (like Parmesan) and a meltable semi-hard cheese.
