- Dish type
- Bread for special diets
Pao de Queijo is a Brazilian cheese bread made with tapioca flour. This recipe is also great for coeliacs as tapioca flour is gluten-free.
Yorkshire, England, UK
34 people made this
IngredientsMakes: 16 Pão de Queijo
- 1 egg
- 175g tapioca flour
- 80ml olive oil
- 160ml milk
- 65g grated cheese
- 1tsp salt to taste
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Pre-heat the oven to 200 C / Gas 6 and grease a cupcake tray.
- Put all the ingredients in a blender and pulse until smooth to create your batter. This recipe is quite simple so feel free to experiment by adding herbs and spices to the mix.
- Pour the batter evenly into the cupcake tray and then bake in the oven for 15-20 mins until the batter has puffed up and they are slightly brown on top. Leave them to cool.
Use for leftovers
Once made, the batter will keep in the fridge for up to a week.
Perfect with a caipirinha!
See it on my blog
Reviews & ratingsAverage global rating:(8)
Reviews in English (5)
So easy to make since I just put all the ingredients in the magimix - I didn't add anything this time but will be making again and want to try sundried tomatoes and basil.-14 May 2011
Something else.I added a sprinkling of tarragon to my original recipe and oh boy did it work!-29 Mar 2011
I've made these a few times now and I like to add herbs (rosemary and thyme) and/or some mustard powder for a little extra kick. I must make them a little big as the first time I only filled a 12 piece muffin tray and last night I only managed to make it spread to 8 buns! They were a little large, but still taste good! Something gluten free that tastes good, it's amazing!-11 Nov 2015
- 1 egg
- 1/3 cup olive or vegetable oil
- 2/3 cup milk
- 1 1/2 cups tapioca flour
- 1/2 cup cheese, queso fresco or parmesan, grated
- 1 teaspoon of salt
- 1 mini-muffin pan
- 1) Preheat oven to 400°F. 2) Apply a thin coating of oil in each muffin opening in the muffin pan. 3) Put all of the ingredients into the blender and blend until smooth. 4) Pour pão de queijo mixture into each muffin opening about ¾ full. 5) Place muffin pan on the oven's middle rack and bake for 15-20 minutes, until completely puffy and just a little browned. 6) Remove from oven and let cool on a rack for a few minutes. 7) Serve warm
- 320 grams (about 2 1/4 cups) sour tapioca starch (see note)
- 8 grams (2 teaspoons) Diamond crystal kosher salt for table salt, use about half as much by volume or the same by weight
- 4 grams (1 teaspoon) baking powder
- 160 grams (2/3 cup) whole milk, cold or scalded
- 30 grams (2 tablespoons) unsalted butter, melted
- 2 large eggs
- 100 grams (3 1/2 ounces) sharp Cheddar cheese, chopped
- 160 grams (5.7 ounces) Grana Padano cheese, chopped
While my other version can be frozen before baking, this recipe can’t. You will need to bake them, wait for them to cool and then freeze. When ready to eat, no need to thaw. Just preheat the oven to 400 degrees F and reheat for 5 minutes.
If you love Brazilian cheese bread, but never tried making your own due to being intimidated by the recipe, I strongly suggest you give this a try!
Freshly baked pão de queijo is truly a special treat, especially when they are homemade!
Now that you have gathered your ingredients it is time to make pao de queijo. All you have to do is follow the steps below:
The first thing you need to do is mix the milk, oil and salt in a saucepan and heat until boiling.
While the milk heats, place the cornstarch in a mixing bowl. Once the milk comes to a boil, pour over the cornstarch and mix for 5 minutes. The batter will begin to look like fondant.
Add the egg and mix for another 4 minutes.
Add the cheese and mix until combined. Cover the mixing bowl with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Grease a large baking sheet and set aside.
Use a spoon to shape the dough into small balls before placing onto the baking sheet.
Bake for 18 minutes or until golden brown.
Your pao de queijo is ready to serve!
Troubleshooting Pao de Queijo:
A couple of times out of dozens, I have had my pao de queijo dough turn out too runny to hold its shape when portioning out. I am not sure why this happens occasionally, but the best solution is to cover and refrigerate the dough for a couple of hours to firm up. Don’t keep adding flour! Just put it in the fridge for a bit.
Try these other Brazilian recipes, too:
Moqueca (easy and light coconut fish stew)
How To Make Brazilian Cheese Bread (Pão de Queijo)
- Preheat oven to 375°F. Line a baking sheet with parchment paper. In a pan over medium heat, combine oil, water, milk, and salt. Simmer the mixture. Then, let cool down a little bit.
- Pour warm mixture over the tapioca flour in a large bowl, mixing well with a wooden spoon. Then, wait for the dough cool down. Add the egg and knead well with hands.
- Add the cheese and mix well. The more homogeneous the dough, the better — but also the more difficult to roll. Let Brazilian cheese bread rest for about 15 minutes at room temperature. Grease your hands with oil before rolling into balls. Use a tablespoon as measurement.
- Either easily freeze them for up to 30 days or bake them for 18-20 minutes or until lightly golden. Serve immediately!
NOTE: To cook pao de queijo from frozen, place them 1-inch apart in a lined baking sheet and bake at 375 F for 25-30 minutes, or until lightly golden brown.
- You can make this pao de queijo recipe in other flavors such as roasted bell pepper Brazilian cheese rolls.
- For this, add 1/2 to 1 cup of blended roasted red bell peppers to this recipe or 1/2 cup of chopped fresh herbs. Because bell peppers contain water, it will take longer to bake. Serve with savory spreads or butter.
- You can also make this cheddar filled Brazilian cheese bread , these hot pockets, and tapioca breadsticks.
Serve the plain pão de queijo or Brazilian cheese bread with savory spreads, butter, soft cream cheese, jams, nutella, dulce de leche, or guava paste. This is actually very common in Brazil. I like to spread sweet potato jam in mine. It is a hit in Rio and all over Brazil!
Elise of Simply Recipes posted her Pão de Queijo recipe, I was so excited to finally make my own Brazilian Cheese Bread but I was pregnant then and followed a very strict diet that precluded me from eating cheese.
Anyway, time flies and now that Baby G is here, I am sort of on a cheese binge these days.
I finally made the Brazilian Cheese Bread.
I finished all of them in practically 15 minutes and immediately made a second batch.
I just love these soft, fluffy, chewy, and cheesy Brazilian cheese rolls.
They are absolutely delightful and takes less than 30 minutes from prep to out of oven.
This Brazilian Cheese Bread (Pão de Queijo) recipe is a keeper and I am sure this is going to be one of my favorite baking recipes.
Arrange a rack in center of oven preheat to 425°. Heat milk, butter, salt, and ¼ cup water in a large saucepan over medium-high, stirring occasionally, until butter is melted and mixture begins to boil, about 4 minutes. Remove from heat and add flour vigorously stir with a wooden spoon until dough is dry and shaggy, about 10 seconds. Transfer to the bowl of a stand mixer fitted with the paddle attachment or a large bowl. Let cool 5 minutes.
Beat mixture on low speed just until dough starts to come together, about 30 seconds (alternatively, vigorously stir with a wooden spoon). Add eggs, one at a time, and continue to beat on low speed until incorporated (dough will look broken at first, then come together). Continue to beat on low speed until dough is smooth, sticky, and somewhat stretchy do not overbeat or dough will lose its stretch. Add farmer cheese and Parmesan and beat on low speed until evenly distributed.
Using a 1⅓-oz. ice cream scoop, portion dough and transfer to a parchment-lined rimmed baking sheet, spacing about 2" apart (alternatively, form dough into ping pong ball-sized pieces with your hands).
Bake 5 minutes, then reduce oven temperature to 350° and continue to bake until pão are very light brown, with some darker brown speckles all over (that’s the cheese), and sound hollow when tapped on the bottom, 20−25 minutes. Let cool 10 minutes before serving.
How would you rate Pão de Queijo (Brazilian Cheese Bread)?
Very odd, mine came out all flat. From making pao de queijo in the past I think there is one step missing: let the dough rest/cool for 30-60 min before even attempting to shape balls .
¡Rick Martinez eres un sueño! Im half Chilean and half Brazilian and you just transported me home to a world full of memories around the dinner table. Thank you for honouring the integrity of this very beloved dish. It’s great to see Hispanic dishes represented in western cooking that truly capture their essence! I often try and find Hispanic recipes through some of my favourite English/American cooking websites but find the recipes are far removed from what they should be (don’t get me started on parsley, risotto rice and crockpots being used for paella recipes. I think I could cry).
Hello Team Bon Appetit - It would be very helpful if you could list recipe quantities by weight. It makes a little more specific than cup measures. Australian and US cup measures are different and that is why I make this comment
This is a great recipe! However, and this is why i give 4 starts, I got really confused when reading the recipe. It calls for "Heat milk, butter, salt, and ¼ cup water(. )" this last 1/4 cup of water is not listed in the ingredients. I still add it, however, i feel this extra wet ingredient made the batter super loose. I added about 1/4 cup more of the tapioca (I used Arrowhead Mills, I think i should mentioned since the recipe does not recommend one and no one mentioned it in the comments) and let it rest in the fridge for about 10 min. I didn't have much parmesan cheese left, so I used half cup shredded mozz, 1/4 parmesan and 1/4 gouda. They came out really good. I baked them in the cupcakes tin. Next time i wont add that extra 1/4 cup of water to see how it turns out!
This recipe is ok, but in my opinion there’s not enough cheese. Use half sweet tapioca flour and half sour tapioca flour, add a little water (half a cup max), cut one egg out and add about double the amount of cheese and you have a truly excellent pao de queijo. Use Minas cheese as well. Que gostosa.
Butter in pão de queijo!! Oh you fancy, huh? My Mineiro relatives would never go more high-brow than margarine, but this recipe is enough to make me upgrade. Also for a more “authentic” brazilian taste, add cream cheese or some creamed ricotta
I have a question - if I were to replace tapioca flour with tapioca pearls, what is the ratio for this substitution?
I've been with my hunky Brazilian husband for 15 years, and I can tell you this recipe is very authentic. Almost identical to the family recipe I've inherited. Except I was taught by my sister in law to take a shortcut and just use pre shredded mozzarella ) and, I recommend tripling the batch and freezing the balls in ziplocs. They are best when fresh. Serve with spicy cheese, butter, or cream cheese. Total crowd pleaser, too. Thank you for this bomb recipe Mr Martinez!
Do you all have any advice for altitude bakers (above 5,000')? Tapioca is a new beast for us. but we love pão de queijo!
Rocky Mountains. Seriously.
TIP: I bought the tapioca starch at my local Asian market - $.89 a pound - can’t beat the price. I’ve seen sites recommend specialty stores at upwards of $11 for Bob’s Red Mill but that’s absurd! I used only one cheese - Emmentaler - because, ya know, that’s how I roll! I have been making pate a choux since I was in Jr Hi so having the dough behave like it does when incorporating the eggs was not troubling. I agree with the other poster - don’t even try without your KitchenAid! The only 2 eggs on hand were both double-yolked so my batter was a tad bit wet, but they turned out splendidly! I’ll definitely make these again (probably tomorrow after I’ve eaten all these!)! Thanks, BA, for the recipe!
Wonderful. I was able to find farmer's cheese at a local market, but I think you could probably sub in queso fresco (the farmer's cheese I bought did taste different though, a little more sour). Not sure if I could have done it without the KitchenAid. The dough looks like it's failed when you first add the eggs, but keep going. It'll start looking like a sticky paste eventually. My dough also ended up very wet at the end. I ended up having to wet my hands as I worked them into balls to prevent them from sticking everywhere. This worked well. Overall, I would definitely make again. I just kept eating them. So good.
garlic parsley pão de queijo
i’ve been meaning to share this recipe 4 freaking evr on this blog but i just wanted to make it just right for you to enjoy this holiday season. ever since my sister, ally, went on business trips to são paolo and started randomly craving picanha steak, rice and farofa, and pão de queijo during her pregnancies, we as a family started to introduce brazilian foods into our family meals and dining outings.
i know, brazilian food is random and so off brand with a traditional korean-american tablescape, but that’s what i love about the times we live in today. more than ever before, our world is hyper-connected and information about new cultures are easily accessible to experience with a quick google or social media search. i feel thankful and blessed to not only be living in this time, but also for having had the privilege of living in major cities like los angeles, san francisco, paris, and new york to experience and appreciate different cultures from all over the incredibly special world we live in.
pão de queijo, or little stretchy chewy cheesy garlicky balls of heaven hailing from brazil, has been on the menu for our thanksgiving and christmas dinners for the past few years now and they’re usually always the first to go. my first time trying brazilian cheese balls was at fogo de chão and i nearly cried from the joy sparking on my tastebuds. i don’t feel this way too much about breads from chain restaurants, but the only other table bread that i have the same affection for is wood ranch’s airy crisp rolls brushed with garlic parsley butter.
then, i did the most american thing ever: i melted breads from a brazilian and american bbq joint in a pot and birthed into the world fogo de ranch..wood de queijo (?!) bread babies. and they were the most beautiful bread babies ever. to be honest, i still dote on them as a proud mother does whenever pictures of them pop up on my phone.
as you can see from the video, making these pães, requires a little bit of arm work but very little prep time..and it’s very straight forward. i’d hiiighly encourage you to try this recipe if you’re new to cooking or are weary of baking breads because this guy is a truly a level 1 recipe. hope you enjoy and stuff a few dozen of these cheese balls in your mouth this holiday season!
Watch the video: FUNK do Pão de Queijo. Bolofofos (October 2021).