Brazilian Cheese Bread, or Pão de Queijo, is a golden, chewy delight that’s impossible to resist. These bite-sized rolls boast a crisp exterior and a soft, airy center packed with savory cheese flavor. Made with just a handful of ingredients, they’re naturally gluten-free and incredibly satisfying. In under an hour, you can whip up a batch that’s perfect for breakfast, snacks, or even as a side dish. The aroma of freshly baked cheese bread filling your kitchen is simply irresistible.
Each bite offers a perfect balance of textures, from the slight crunch to the gooey, cheesy interior. The subtle tang of Parmesan or the richness of Minas cheese makes every piece a flavor explosion. Whether you’re hosting friends or treating yourself, these rolls are a crowd-pleaser. With just 30 minutes of prep and 20 minutes of baking, you’ll have a warm, comforting treat that feels like a hug from Brazil. Once you try them, you’ll understand why they’re a beloved classic.
Ingredients for Brazilian Cheese Bread (Pão de Queijo)
- 1 1/4 cups (10oz/282g) whole milk (can substitute with plant-based milk for a dairy-free option)
- 1/2 cup (4floz/115ml) oil (canola or light olive oil recommended)
- 1 teaspoon salt
- 2 cups (8oz/225g) tapioca flour (essential for the chewy texture)
- 2 beaten eggs, room temperature (helps with smooth mixing)
- 1 1/2 cups (6oz/170g) grated cheddar (sharp cheddar works best for flavor)
- Extra grated cheddar, for topping (optional, but adds a cheesy crust)
Step-by-Step Instructions
- Preheat your oven to 450°F (225°C). Butter and line 2 baking trays with parchment paper.
- In a medium saucepan, combine the milk, oil, and salt. Bring to a boil over medium heat, stirring occasionally.
- Once boiling, add the tapioca flour while mixing quickly and constantly with a wooden spoon. The mixture will form a dough in 1-2 minutes. Remove from heat and let cool slightly.
- Transfer the dough to a stand mixer bowl. Add the beaten eggs and grated cheddar. Mix on high speed for 4-5 minutes until the dough is thick, shiny, and stretchy.
- Transfer the dough to a piping bag fitted with a 1/2-inch round tip. Pipe the batter into 1 1/2-inch puffs on the prepared trays, leaving space for them to spread.
- Sprinkle each puff with extra grated cheddar for a cheesy topping.
- Bake for 20 minutes or until the puffs are lightly golden brown, puffed, and the cheese has melted.
- Allow to cool slightly, then serve warm. Store leftovers in an airtight container at room temperature for up to 2 days.
Perfect Pairings: Serving Suggestions
Brazilian Cheese Bread is delicious on its own, but it pairs wonderfully with a variety of dips and accompaniments. Try serving it with a tangy chimichurri sauce or a creamy garlic aioli for a flavor boost. For a heartier meal, enjoy it alongside a bowl of feijoada (Brazilian black bean stew) or a fresh salad. Don’t forget a cup of Brazilian coffee to complete the experience!
Storage & Reheating Tips
Store leftover cheese puffs in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes until warm and crispy. Avoid microwaving, as it can make them chewy. For longer storage, freeze the baked puffs in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen in the oven.
Recipe Variations to Try
Switch up the flavors by using different cheeses like Parmesan, Gouda, or mozzarella. For a spicy twist, add chopped jalapeños or a pinch of cayenne pepper to the dough. You can also make mini versions by piping smaller puffs—just reduce the baking time by 5 minutes. Experiment and make it your own!
Time-Saving Tips for Busy Bakers
To save time, prepare the dough ahead and store it in the fridge for up to 24 hours before piping and baking. If you don’t have a piping bag, use a ziplock bag with the corner snipped off or simply scoop the dough with a spoon. Pre-measure your ingredients the night before to streamline the process. These small steps can make a big difference!
Equipment Guidance for Success
A stand mixer is ideal for achieving the dough’s stretchy texture, but a hand mixer works too—just be prepared for a bit of arm workout. Use a piping bag with a 1/2-inch round tip for even, professional-looking puffs. If you don’t have parchment paper, lightly grease your baking trays to prevent sticking. The right tools make this recipe a breeze!
Brazilian Cheese Bread (Pão de Queijo)
Ingredients
- 1 1/4 cups whole milk (10oz/282g)
- 1/2 cup oil (canola or light olive oil) (4floz/115ml)
- 1 teaspoon salt
- 2 cups tapioca flour (8oz/225g)
- beaten eggs room temperature
- 1 1/2 cups grated cheddar (6oz/170g)
- extra grated cheddar for topping
Instructions
- Pre-heat your oven to 450°F (225°C) then butter and line 2 baking trays with parchment paper.
- In a medium saucepan bring the milk, oil, and salt just to a boil over medium heat.
- Once the milk mixture boils, add the tapioca flour while mixing quickly and constantly with a wooden spoon, as if you are making a choux pastry.
- When the mix begins to form a dough after 1-2 minutes, remove from the heat and allow to cool just slightly.
- Place the dough in the bowl of a stand mixer then add the eggs and the cheese and mix on high speed until the dough is super thick, shiny and stretchy, about 4-5 minutes.
- Transfer the dough to a piping bag fitted with a 1/2 inch round tip, then pipe the batter into 1 1/2 inch cheese puffs leaving some room for them to spread.
- Top each piped cheese puff with additional cheese.
- Bake for about 20 mins or until the cheese has melted and each cheese bread is lightly golden brown and puffed.
- Allow to cool just slightly, then serve and enjoy warm!
- Cover and store leftover cheese puffs in an airtight container at room temperature for up to 2 days.
