Pão de Queijo, or Brazilian Cheese Bread for you North Americans, is AMAZING, and with the Olympics in Rio, what better time to enjoy the chewy, cheesy goodness?
The first time I had these I was at a brunch among friends. One person brought them upon request because it was another friend’s favorite food. I embarrassingly ate at least 4 of them, they are so yummy.
I have tried a couple of recipes. Some call for blending/food precessing the ingredients (SimplyRecipes) instead of using a stove top. Others call for cheddar (Food52), feta or any kind of cheese. Some encourage using muffin tins for baking (gawd I hate washing those). This one seems to be the most authentic, but what would I know? I have only ever had them at brunch. Either way, feel free to mix it up a bit.
Pão de Queijo
Makes 10 – 12 biscuits. Based on the recipe from Wikipedia
- ½ cup Oil (your choice; olive, vegetable, butter)
- ⅓ cup Water
- ⅓ cup Milk
- 1 tsp Salt
- 2 cups Tapioca Flour
- 2 cloves Garlic, minced
- ⅔ cup Parmesan Cheese, freshly grated (it seems you could do cheddar or feta instead, either way it should be fresh)
- 2 Eggs, beaten
- Combine oil, water, milk and salt in a large saucepan and place over medium heat.
- As soon as the mixture comes to a boil, remove from heat and immediately stir in tapioca flour and garlic. You may have to be aggressive with your stirring, the tapioca can be a bit stiff.
- Set mixture aside to rest for 10 – 15 minutes. Preheat oven to 375°
- After the mixture has cooled, add the Parmesan and eggs. Stir until well combined, though it will still be a bit chunky.
- Using well-greased hands or a greased measuring cup, drop rounded ¼ cup balls onto an ungreased baking sheet. I like to use a silpat. The smoother the balls, the smoother the buns, but either are fine.
- Bake for 15 – 20 minutes, until lightly browned.
Best served warm.