Name: Brazilian Cheese Bread – Pão de Queijo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Brazilian
Ingredients: 1 cup whole milk; 1/2 cup water; 1/2 cup olive oil; 1 teaspoon salt; 2 cups tapioca flour; 2 large eggs; 1 1/2 cups grated Parmesan cheese; 1 cup shredded mozzarella cheese

Why You’ll Love Brazilian Cheese Bread – Pão de Queijo Recipe

It is quick, cheesy, chewy, and made without yeast. The dough comes together easily, and the breads are best served warm straight from the oven. You can also swap the starch or cheeses depending on what you have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

120 g milk
70 g vegetable oil
210 g potato starch
1/2 teaspoon salt
1 medium egg, room temperature
55 g grated Parmigiano Reggiano or Parmesan cheese
80 g shredded mozzarella cheese

Directions

Preheat the oven to 190°C / 375°F and line a baking sheet with parchment paper.

In a large bowl, mix the potato starch and salt.

In a small saucepan, heat the milk and vegetable oil over low heat until simmering.

Pour the hot milk mixture into the starch mixture and stir until combined.

Add the egg and mix well until the batter becomes smooth.

Fold in the grated cheese and shredded mozzarella.

Scoop the dough into small balls and place them on the prepared baking sheet, leaving space between each one.

Bake for 15 to 17 minutes, or until lightly golden on top.

Serve immediately while warm.

Servings and timing

This recipe makes about 19 cheese breads. Prep time is 15 minutes, cook time is 17 minutes, and total time is about 32 minutes.

Variations

Use tapioca starch for a more traditional pão de queijo texture.

Swap mozzarella with cheddar, Swiss, or Fontina.

Add a little extra milk for a softer, chewier inside.

Add a little extra starch if the dough feels too runny.

Bake runnier batter in a mini muffin pan instead of scooping it onto a tray.

Storage/Reheating

Store cooled cheese breads in a sealed bag or airtight container at room temperature for up to 1 day.

Freeze baked or unbaked cheese breads for up to 2 months.

To reheat, warm them in the oven until soft inside and lightly crisp outside. Avoid overheating, as they can dry out.

FAQs

Can I use tapioca starch instead of potato starch?

Yes. Tapioca starch is the more traditional option for pão de queijo.

Can I use cornstarch?

Yes, cornstarch can be used as a substitute, though the texture may be slightly different.

Can I make this recipe gluten-free?

Yes. The recipe uses starch instead of wheat flour, so it is naturally gluten-free if all ingredients are certified gluten-free.

Why is my dough too runny?

The egg size or milk amount may make the dough looser. Add a little more starch until it is scoopable.

Why is my dough too thick?

Add a small splash of milk and mix until the dough softens.

Can I use fresh mozzarella?

It is better to avoid fresh mozzarella packed in water because it adds too much moisture.

What cheese works best?

Parmesan-style cheese and mozzarella work well, but cheddar, Swiss, or Fontina are also good options.

Can I make them ahead?

Yes. You can freeze them raw or baked, then bake or reheat when needed.

Are they best served warm?

Yes. They have the best texture when served fresh and warm.

Can I bake the batter in a muffin pan?

Yes. If the batter is runnier, a mini muffin pan works well.

Conclusion

Brazilian cheese bread is a fast, cheesy, and satisfying recipe with a crisp outside and chewy center. It is perfect as a snack, side dish, or party bite, especially when served warm from the oven.