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Brazilian Cheese Bread (Pão de Queijo)

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Introduction

Discover the delightful world of Brazilian cuisine with our authentic Pão de Queijo, or Brazilian Cheese Bread. This beloved recipe offers a perfect blend of traditional flavors and comfort food satisfaction that will warm your soul.

Tips for this recipe

For the best results with Pão de Queijo, ensure all ingredients are at room temperature to achieve a smooth batter. Additionally, grating cheese freshly and accurately will enhance the texture and flavor of your bread.

Why you will love this recipe

Pão de Queijo is more than just bread; it’s a piece of Brazilian culture on a plate. The cheesy, fluffy texture combined with the subtle spices makes for an irresistible treat that pairs well as breakfast or snack – truly loveable.

Ingredients

  • 2 cups finely grated fresh Parmesan (or Pecorino Romano)
  • 2 large eggs
  • 2 egg yolks
  • 1 1/4 cups sour manioc starch (povilho azedo)
  • 3/4 cup manioc starch (povilho doce)
  • 2 teaspoons kosher salt
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/4 cup, plus 3 tablespoons extra virgin olive oil
  • A pinch of ground nutmeg
  • A pinch of cayenne pepper
  • A pinch of black pepper

Adviced equipments

To make Pão de Queijo, consider the following equipment for a smooth preparation process:

  • Stand Mixer with Dough Hook
  • Silicone Baking Mat
  • Nonstick Cheese Grater
  • Electric Handheld Mixer
  • Digital Kitchen Scale
  • Rubber Spatula
  • Silicone Bread Tray (6-7 cup size)
  • Digital Thermometer
  • Cheese Grater (Coarse Side)
  • Stand Mixer Bowl with Flexible Shaft
  • Silicone Oven Mitts

History of the recipe

The humble Pão de Queijo has its roots in Brazil, where it was originally made with manioc flour. Over time, this unique bread evolved to include grated cheese and became a staple of Brazilian cuisine. Its origins can be traced back to the indigenous people who used cassava as a primary ingredient in their diet. Today, it’s cherished across Brazil and beyond for its delightful taste and textural contrast.

Fun facts about this recipe

Did you know that Pão de Queijo is not only a beloved breakfast item but also versatile enough to be enjoyed at any time of the day? It’s said to have been created by cooks in Brazilian rural areas who wanted to make use of the cassava flour and available cheese. This recipe, while simple on its face, captures a complex history and cultural significance that has made it a national treasure in Brazil.

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Brazilian Cheese Bread (Pão de Queijo)

Brazilian Cheese Bread (Pão de Queijo)

amanda

Equipment

  • - Stand Mixer with Dough Hook

  • - Silicone Baking Mat

  • - Nonstick Cheese Grater

  • - Electric Handheld Mixer

  • - Digital Kitchen Scale

  • - Rubber Spatula

  • - Silicone Bread Tray (6-7 cup size)

  • - Digital Thermometer

  • - Cheese Grater (Coarse Side)

  • - Stand Mixer Bowl with Flexible Shaft

  • - Silicone Oven Mitts

Ingredients

  • 2 cups finely grated fresh Parmesan (or Pecorino Romano)

  • 2 large eggs

  • 2 egg yolks

  • 1 1/4 cups sour manioc starch (povilho azedo)

  • 3/4 cup manioc starch (povilho doce)

  • 2 teaspoons kosher salt

  • 1/2 cup whole milk

  • 1/2 cup water

  • 1/4 cup, plus 3 tablespoons extra virgin olive oil

  • A pinch of ground nutmeg

  • A pinch of cayenne pepper

  • A pinch of black pepper

Instructions

1

Instruction 1

Place the grated Parmesan in the bowl of a food processor. Add the eggs and yolks and blend until you have a smooth paste, about 1 minute. Set aside.
2

Instruction 2

Place the two starches and salt in the bowl of an electric mixer fitted with the paddle attachment. Set aside.
3

Instruction 3

Place the milk, water, and oil in a small saucepan, and bring to a boil. Immediately pour the milk mixture all at once into the starch mixture and turn the machine on at low speed. Mix until the dough is smooth and the starch is all incorporated, about 2 minutes.
4

Instruction 4

Pause the machine and add the cheese and egg paste, scraping directly into the manioc starch mixture. Add the nutmeg, cayenne, and black pepper. Mix the dough at low speed until it turns a pale yellow, about 10 minutes. You are trying to develop the structure of the dough by kneading it slowly. The dough will feel a bit sticky and moist.
5

Instruction 5

Transfer the dough to a bowl, cover it with plastic wrap, and chill for at least 2 hours in the refrigerator, or overnight.
6

Instruction 6

Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
7

Instruction 7

Wet your hands with olive oil (alternatively, you can flour your hands with manioc starch) and use an ice-cream scooper as portion control to make 1-inch balls, rolling them with your hands. Place them on the baking sheet, leaving 1 1/2 to 2 inches between each roll (or you can freeze them at this point by storing them in a ziplock bag for up to 3 months).
8

Instruction 8

Bake the cheese rolls in the oven until they puff up and look lightly golden brown, 12 to 14 minutes. To ensure even baking, rotate the pan once during baking time.
9

Instruction 9

Remove the baking sheet from the oven and place the rolls in a basket lined with a napkin. Serve immediately while they are still at their warmest and chewiest.
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