- Prepare the Ingredients
Gather 2 cups tapioca flour, 1 cup whole milk, 1/2 cup vegetable oil, 1 large egg, 1 cup grated Parmesan cheese, 1 cup grated sharp cheddar cheese, and 1 tsp salt. Ensure your cheeses are freshly grated from a block for the best melt and texture.
- Heat the Liquids
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine the milk, oil, and salt. Heat over medium-high, stirring occasionally, until the mixture just begins to boil and you see small bubbles around the edges. Immediately remove from heat.
- Make the Dough
Pour the hot milk mixture into a large mixing bowl. Quickly add all the tapioca flour and stir vigorously with a wooden spoon until a thick, sticky, and somewhat lumpy dough forms and pulls away from the sides of the bowl. Let it cool for 5-10 minutes until just warm to the touch.
- Incorporate Egg & Cheese
Beat the egg lightly in a small bowl. Using a hand mixer or sturdy spoon, mix the egg into the warm dough until fully incorporated. The dough will become stretchy. Finally, mix in both grated cheeses until evenly distributed throughout the sticky pao de queijo dough.
- Shape & Bake
With lightly oiled or wet hands, scoop about 2 tablespoons of dough and roll into a smooth ball, placing it on the prepared baking sheet. Repeat, spacing balls about 2 inches apart. Bake for 18-22 minutes until deeply puffed and golden brown with a few dark spots. They should sound hollow when tapped. Let cool for a few minutes before serving warm.
- Calories:180 kcal
- Protein:6 g
- Carbohydrates:18 g
- Sugar:1 g
- Salt:0.3 g
- Energy:750 kJ
- Fat:10 g
I first fell in love with these addictive little puffs at a tiny café, served blisteringly hot in a brown paper bag. The scent alone—buttery, cheesy, impossibly inviting—made me forget the concept of personal space as I dove in. They were crispy, airy, and chewy all at once, a textural marvel I knew I had to master at home. After years of tweaking, I’m sharing my perfect version of this classic Brazilian bread cheese recipe. It’s a simple, magical process that transforms humble ingredients into golden bites of pure joy.
The Story Behind Your New Favorite Brazilian Bread Cheese Recipe
Born in the heart of Brazil, this delicacy emerged from the clever use of cassava, a staple root. When resourceful cooks discovered that cassava starch (tapioca flour) made a uniquely elastic dough, pão de queijo was born. It became a beloved breakfast treat and afternoon snack, its chewy texture and cheesy flavor the stuff of legends. While you’ll find endless versions, from the classic pão de queijo recipe to savory cheese sticks, the soul of this dish is always the same: a warm, pull-apart cheese cloud that feels like a hug.
The Magic in Every Cheesy Bite
What makes this Brazilian cheese bun recipe so special isn’t just the flavor—it’s the wild alchemy of the dough. The starch in the tapioca flour gelatinizes, creating that signature stretch and pillowy center, while the cheese delivers a sharp, salty punch. When you bite into a fresh one, you get a crisp, delicate crust that shatters to reveal a soft, chewy, and faintly hollow interior. It’s naturally gluten free, but forget that for a second; this is just incredible bread.
The Pro-Tip That Will Change Your Pão de Queijo Game
Listen closely, because this is the key to that perfect chewy Brazilian cheese bread texture: let your dough rest. After mixing, cover the bowl with plastic wrap and leave it on the counter for at least 30 minutes. This allows the tapioca flour to fully hydrate, absorbing the liquids and oils, which results in a smoother, more uniform dough that bakes up with an airy, consistent crumb. It’s the simple secret that bridges an easy pao de queijo recipe and a truly authentic one.
Serving & Pairing: Beyond the Snack Plate
Of course, these are heavenly served warm and solo, maybe with a dab of butter. But let’s get creative. They are the ultimate companion to a bowl of black bean soup, perfect for dipping. For breakfast, split one and fill it with scrambled eggs. For a party, serve alongside a bright, herbaceous chimichurri sauce as an appetizer. And my favorite pairing? A cup of strong, slightly sweet Brazilian coffee. The bitter notes cut through the rich cheese beautifully.
Variations & Substitutions for Every Kitchen
This dough is wonderfully forgiving. While the best cheese for pao de queijo is traditionally a firm, salty cheese like Minas or Parmesan, a mix of sharp cheddar and Pecorino Romano works brilliantly. For a tangy twist, add some grated Gruyère. For those exploring brazilian cheese bread with cassava flour, note that cassava flour is often coarser than tapioca starch, so you may get a slightly denser, grainier result. You can even make these in a blender for a super quick pao de queijo recipe—just pulse the wet ingredients first, then add the dry until a paste forms. If you can’t find tapioca flour, there is no true substitute for achieving the authentic chew, but you can experiment with a brazilian cheese bread recipe without tapioca flour using a combination of other gluten-free starches; just know the texture will differ. Looking for a complete deep-dive on the science of gluten-free baking? Check out this fantastic resource from the experts at Serious Eats.
Make-Ahead & Storage: Your Future-Self Will Thank You
This is a fantastic make-ahead appetizer. You can freeze the shaped dough balls on a sheet pan, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding just a few extra minutes. Once baked, they are best enjoyed immediately, but any leftovers can be re-crisped in a toaster oven. Avoid the microwave—it turns them rubbery.
Your Brazilian Cheese Bread FAQs
Why is my pao de queijo dough so sticky? It’s meant to be! This isn’t a dry, kneaded bread dough. It’s a thick, paste-like batter that you’ll scoop, not roll. Wet your hands lightly with oil or water to handle it easily.
Can I use pre-shredded cheese? I don’t recommend it for the best pao de queijo recipe. The anti-caking agents can affect melt and texture. Block cheese you grate yourself always yields a superior, gooier result.
My cheese bread deflated after baking. What happened? This usually means they needed just another minute or two in the oven to fully set their structure. Don’t be afraid of a deep golden color.
That first batch, watching them puff and turn golden through the oven window, is pure kitchen magic. The aroma will have everyone gathering, and the first bite—that crisp shell giving way to a warm, stretchy, cheesy center—is a reward all its own. I hope this Brazilian bread cheese recipe becomes a cherished staple in your home, as it is in mine. Now, go preheat that oven and get ready for applause. And if you love exploring global snacks, be sure to browse our recipe collection for more inspiration!
