Puffy Brazilian Cheese Bread (Pão de Queijo)
Adapted from Lucy’s Brazilian Cheese Bread (Pão de Queijo) - Magic and Macaroons by Bailey Cates, these cheesy poofs are a unique and wonderful treat! When I read this recipe in Magic and Macaroons, I was intrigued by her description of crispy soft, airy addictive bread. This is her recipe with more cheese added, my notes, and photos to help you make them.
Equipment
- standing mixer with paddle attachment highly recommended
- small cookie scoop optional but helpful
- cookie sheet, donut-hole pan, or mini popover pan. (I prefer them on a cookie sheet or a donut-hole pan.)
Ingredients
- 1 cup milk Whole milk recommended, I used ½ cup half & half and ½ cup 2% milk.
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp salt
- 1 cup grated Parmesan (I actually used ½ cup Parmesan + ½ cup Asiago)
- ¾ cup sharp cheddar Use bar cheese, not pre-shredded if possible.
- 2 cups tapioca flour Sifted. I use *Bob's Red Mill
Instructions
- Grate and combine the cheeses in a bowl and set aside. I use this Pampered Chef Grater that I have had for ages.
- Preheat the oven to 450° (You will reduce the heat to 375° as soon as you put your baking sheets in to bake.)
- Sift flour into your mixer bowl and stir in the salt.
- Whisk the eggs in a small bowl and set them aside.
- Line 2 baking sheets with parchment paper. (Bake side by side or arrange your shelves to accommodate both pans.)(If you are using donut-hole pans, lightly grease them.)
- In a 2-quart saucepan combine milk & oil. Bring to a boil while stirring. As soon as it comes to a boil remove from heat and dump the entire contents at once, into the mixing bowl.
- Mix on medium speed until combined. This will be a white sticky mess. Keep mixing until it the sticky lumpy dough becomes smooth.
- Mix in half of the whisked eggs at a time until combined.
- Add in cheeses, 1/2 cup at a time, but quickly, just until combined. It will be a shiny, very sticky concoction! You may need to finish mixing with your (oiled) hands.
- Use two oiled spoons or an ice cream/cookie scoop to make about 15 evenly sized balls, about 3 tbsp each. Roll them into smooth balls with your oiled hands and place them about an inch apart on the lined baking sheets.(If you are using donut-hole pans, lightly oil the pans, and scoop about 1 ½ tbsp each.)
- Place both sheets in the oven and immediately turn heat° down from 450° to 375°, bake for 20 minutes and check them. Lift one to make sure they aren't too dark on the bottom. If so reduce heat to 350 degrees. When they are browned lightly on top and crispy they are done. They will cook for between 20-25 minutes. (If you are making these smaller, like donut-hole sized, check them after 10-minutes, and flip them over if they are lightly browned on the bottoms. They will probably only take about fifteen minutes total. If they are crispy on the top, they are done!) *If you are making these ahead of time, freeze them on the sheet, and once frozen you can package them in zip-top bags or a freezer storage container.
Notes
You can freeze the dough balls and bake them later! Bake them from frozen at 350 for about forty minutes depending on how large you make them.
I have made this recipe three times and while they are a bit hard to mix up, they always come out cheesy, poofy, and crispy! I tried a different recipe where you mix it all up in a blender without cooking and pour the batter into muffin tins. They just did not come out as crispy. I tried in a *mini-popover pan. They were chewy and not crispy enough for me. I have a donut hole pan that I'm going to try next. It's like this cake pop pan, but no top pan so that the cheesy breads can puff up! If you do use a cake pop pan, only use the bottom!
update: Smaller poofs cook in about twelve to twenty minutes. I made some in a heavy donut hole pan like this one and they cooked in about twenty minutes at 350 degrees. I have a Pampered Chef donut-hole pan that is nice.
I've had a hard time finding parchment paper in the stores lately, and when I find it the price is ridiculous. I do like to splurge on the pre-cut sheets.
Cookie scoopers or "dishers" like these are very helpful! Just oil them first.
Have you tried this recipe and do you have some tips to make them extra crispy?
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Nutrition
Calories: 193kcalCarbohydrates: 19gProtein: 5gFat: 12gSaturated Fat: 8gTrans Fat: 1gCholesterol: 36mgSodium: 297mgPotassium: 47mgSugar: 1gVitamin A: 158IUCalcium: 123mgIron: 1mg
Tried this recipe?Let us know how it was!