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Chewy Pão de Queijo — brazilian cheese bread recipe

Make authentic, chewy Pão de Queijo at home with simple ingredients and a quick, hands-on method. Crisp outside, tender and cheesy inside—perfect warm from the oven.

⏱
Prep Time 15 min
🔥
Cook Time 30 min
⏰
Total Time 45 min
👥
Servings 4
⭐
Difficulty Easy
Brazilian Vegetarian Vegetarian International Brazilian

About This Recipe

Make authentic, chewy Pão de Queijo at home with simple ingredients and a quick, hands-on method. Crisp outside, tender and cheesy inside—perfect warm from the oven.

Ingredients

  • 1 cup whole milk
  • 1/3 cup vegetable oil (neutral-flavored)
  • 1 teaspoon salt
  • 2 large eggs
  • 2 cups tapioca flour (also called tapioca starch)
  • 1 1/2 cups grated cheddar cheese (packed)
  • 1/2 cup grated Parmesan cheese
  • Optional: 1/4 teaspoon garlic powder
  • Optional: 1 tablespoon chopped fresh parsley or chives

Nutrition Facts

450 Calories 23% daily value
30.00g Protein 60% daily value
40.00g Carbs 13% daily value
15.00g Fat 23% daily value
5.00g Fiber 20% daily value

Instructions

  1. 1
    Step 1: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. 2
    Step 2: In a small saucepan, combine the milk, vegetable oil, and salt. Bring to a gentle boil over medium heat, stirring once or twice, then remove from heat immediately.
  3. 3
    Step 3: Place the tapioca flour in a large mixing bowl. Pour the hot milk-oil mixture over the tapioca flour and stir vigorously with a wooden spoon until it becomes a smooth, slightly sticky dough. Let it cool for 5 minutes.
  4. 4
    Step 4: Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated. The dough will be glossy and elastic. Stir in the grated cheddar and Parmesan, and add garlic powder and herbs if using.
  5. 5
    Step 5: Use a cookie scoop or wet hands to portion the dough into walnut-sized balls (about 1 1/2 tablespoons each). Place them on the prepared baking sheet about 1 inch apart. Wetting your hands slightly will make shaping easier.
  6. 6
    Step 6: Bake for 18–22 minutes, or until the tops are lightly golden and the exterior is set. For a slightly chewier interior bake a bit less time; for more color, bake a bit longer but watch carefully to avoid overbrowning.
  7. 7
    Step 7: Remove from the oven and let rest for 5 minutes on the pan, then transfer to a rack. Serve warm for best texture—Pão de Queijo is most tender straight from the oven.

💡 tips

For a more elastic dough, use cheeses with good melting properties like a mix of cheddar and mozzarella. If dough is too sticky to handle, chill for 10–15 minutes. For uniform balls use a small cookie scoop. These are best enjoyed fresh and warm.

🔄 substitutions

Use olive oil or melted butter in place of vegetable oil for a richer flavor. Swap cheddar with grated mozzarella or a local semi-hard cheese; vegetarian hard cheese options can replace Parmesan. For dairy-free versions, use a firm plant-based cheese and an extra tablespoon of oil, but texture will differ.

📦 storage

Store leftovers in an airtight container at room temperature for up to 24 hours. Reheat in a 350°F (175°C) oven for 5–8 minutes to restore crispness. For longer storage, freeze baked balls in a single layer on a tray, then transfer to a freezer bag for up to 1 month; reheat from frozen at 350°F (175°C) for 10–12 minutes.

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