Brazilian Cheese Bread (Pão de Queijo)

This recipe is enjoyed by many for breakfast or for a snack during Carnival, but also all throughout the year in Brazil. Our friends at Frittos & Co. have shared their favourite recipe with us.

Difficulty

Intermediate

Yield

15 balls

Ingredients

1 cup sour tapioca flour1 cup sweet tapioca flour3/4 cup mozzarella, grated1/2 cup parmesan, grated1/3 cup water1/3 cup milk1/3 cup olive oil1 egg3/4 teaspoon salt

Equipment

Baking sheetParchment paperKitchen scaleGraterMeasuring spoonsStand mixer with paddle attachmentSpatulaMedium potWooden spoonBowls of various sizesDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out water, oil, and milk into a medium pot.

Measure tapioca flour and salt into the bowl of a stand mixer.

Crack the egg into a bowl.

Grate the cheese and set aside in a separate bowl.

Bring the milk mixture to a boil over medium high heat. Turn off immediately when boiling, and add the wet mixture into the flour in the stand mixer.

Turn the mixer on low and mix until just combined. Add egg and mix until just combined.

Add all of the cheese, and you should have a sticky but workable dough.

Using a portion scoop or your hands, make balls of dough about the size of golfballs. Place the balls on a parchment paper lined baking sheet and freeze the balls until frozen solid, approximately 3 hours.

Preheat the oven to 375°F. Bake the balls 15 – 20 minutes, until they are golden brown and cooked through. Let them cool slightly before serving, but serve shortly after baking for the best taste!