Brazilian
Pão de Queijo
Chewy Brazilian cheese rolls with tapioca starch, milk, eggs, and a crisp golden shell.
8 servings · 25 minutes prep · 25 minutes cook
Ingredients
Dough
- 2 1/2 cups, also called tapioca flour
- 1 cup
- 1/3 cup, neutral oil
- 1 1/2 tsp
- 2 large, room temperature
- 1 cup, finely grated
- 1 cup, finely shredded, or Minas-style cheese if available
Directions
Make the Dough
- Heat oven to 400°F. Line a baking sheet with parchment.
- Place tapioca starch in a mixing bowl. Bring whole milk, avocado oil, and fine salt just to a boil.
- Pour the hot liquid over the tapioca starch and mix until thick, sticky, and slightly cooled, about 3 minutes.
- Beat in egg one at a time until fully incorporated. Mix in parmesan cheese and monterey jack cheese.
- Rest the dough for 20 minutes so it firms slightly.
Bake
- Scoop 24 mounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20 to 25 minutes, until puffed, lightly golden, and dry on the outside.
- Cool for 5 minutes before serving warm.
