Pão de Queijo

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Cooling Time: 5 minutes
• Total Time: 45 minutes
• Servings: 24 small cheese breads
• Difficulty: Easy

Ingredients

• 2 cups (240 g) tapioca flour (also called tapioca starch)
• 1 cup whole milk
• ½ cup vegetable oil
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1½ cups grated Parmesan cheese
• 1 cup grated mozzarella cheese
• 2 tablespoons grated Romano or sharp cheddar (optional, for extra flavor)

Optional Add-Ins

• 1 teaspoon garlic powder
• 1 tablespoon chopped fresh parsley
• ½ teaspoon dried oregano
• Pinch of black pepper
• Pinch of smoked paprika

Equipment Needed

• Medium saucepan
• Large mixing bowl
• Wooden spoon or sturdy spatula
• Electric mixer (optional)
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop or spoon

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Heat the Milk Mixture

In a medium saucepan, combine the milk, vegetable oil, and salt.

Heat over medium heat until the mixture just begins to simmer around the edges. Do not allow it to boil vigorously.

Step 3: Add the Tapioca Flour

Place the tapioca flour in a large mixing bowl.

Carefully pour the hot milk mixture over the flour.

Stir immediately with a wooden spoon until a thick, sticky dough forms.

Allow the mixture to cool for about 10 minutes, so it is warm rather than hot before adding the eggs.

Step 4: Mix in the Eggs

Add the eggs one at a time, mixing thoroughly after each addition.

The dough may appear slightly separated at first but will become smooth as you continue mixing.

Step 5: Add the Cheese

Stir in the Parmesan, mozzarella, and optional Romano or cheddar cheese.

Mix until the cheese is evenly distributed and the dough is smooth and sticky.

If desired, fold in garlic powder, herbs, or spices for extra flavor.

Step 6: Shape the Dough

Lightly oil your hands or use a cookie scoop.

Scoop about 1½ tablespoons of dough and roll into balls.

Place them on the prepared baking sheet about 2 inches apart.

Step 7: Bake

Bake at 375°F (190°C) for 20–25 minutes, or until the cheese breads are puffed and lightly golden.

The exterior should be crisp while the interior remains soft and chewy.

Step 8: Cool and Serve

Remove the baking sheet from the oven.

Allow the Pão de Queijo to cool for 5 minutes before serving.

Enjoy warm for the best flavor and texture.

Tips for Success

• Use finely grated cheese for easier mixing.
• Allow the hot milk mixture to cool slightly before adding eggs to prevent scrambling.
• Lightly oil your hands when shaping the dough to reduce sticking.
• Do not overbake, as the cheese breads can become dry.
• Freshly grated cheese provides better flavor than pre-shredded varieties.

Recipe Variations

Extra Cheesy

Increase the mozzarella by ½ cup for an even gooier center.

Herb Cheese Bread

Add chopped parsley, chives, or rosemary for a fresh, aromatic twist.

Spicy Version

Mix in a pinch of cayenne pepper or red pepper flakes for gentle heat.

Bacon Pão de Queijo

Fold in ½ cup cooked, finely chopped bacon before shaping.

Smoked Cheese Version

Replace part of the mozzarella with smoked Gouda or smoked cheddar for a deeper flavor.

Serving Suggestions

Pão de Queijo is delicious served with:

• Fresh coffee or espresso
• Hot tea
• Scrambled eggs
• Tomato soup
• Grilled chicken
• Beef stew
• Green salads
• Ham and cheese platters
• Butter or cream cheese
• Fresh fruit for breakfast

These cheese breads are also perfect as an appetizer for parties or holiday gatherings.

Storage Instructions

Allow the cheese breads to cool completely.

Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheat before serving for the best texture.

Freezing Instructions

Pão de Queijo freezes exceptionally well.

Freeze Before Baking

Shape the dough into balls and freeze them on a baking sheet.

Transfer to a freezer-safe bag once frozen.

Bake directly from frozen, adding 5–7 extra minutes to the baking time.

Freeze After Baking

Cool completely and freeze in an airtight container for up to 3 months.

Reheating

• Oven: Bake at 350°F (175°C) for 5–8 minutes.
• Air Fryer: Heat at 325°F (160°C) for 3–5 minutes.
• Microwave: Warm for 15–20 seconds for a quick snack.

Frequently Asked Questions

What is tapioca flour?

Tapioca flour is a fine starch extracted from cassava root. It gives Pão de Queijo its signature chewy texture and is naturally gluten-free.

Can I substitute another flour?

No. Tapioca flour is essential for the unique texture of authentic Brazilian cheese bread. Wheat flour or other gluten-free flours will produce different results.

Which cheese is best?

Parmesan is traditional, while mozzarella adds stretch and mild flavor. You can also use Minas cheese, if available, for a more authentic taste.

Why is my dough sticky?

The dough is naturally sticky due to the tapioca flour. Lightly oiling your hands or using a cookie scoop makes shaping much easier.

Can I make them ahead?

Yes. The dough can be refrigerated for up to 24 hours or frozen for longer storage.

Nutrition Information (Per Cheese Bread)

• Calories: 110
• Protein: 4 g
• Carbohydrates: 10 g
• Total Fat: 6 g
• Saturated Fat: 2.5 g
• Cholesterol: 25 mg
• Sodium: 170 mg
• Fiber: 0 g
• Sugar: 1 g
• Calcium: 100 mg
• Iron: 0.2 mg
• Potassium: 40 mg