📝 About This Recipe
Hailing from the rolling hills of Minas Gerais, this elevated version of Brazil's beloved cheese bread features a crispy, golden crust and a chewy, airy center. This recipe takes tradition a step further by stuffing the warm dough with savory fillings, creating a decadent melt-in-your-mouth experience. Naturally gluten-free and bursting with the sharp tang of cured Queijo Minas, it is the ultimate expression of Brazilian comfort food.
🥗 Ingredients
The Dough Base
- 2 cups Polvilho Doce (Sweet Tapioca Starch) (provides the soft, airy structure)
- 1 cup Polvilho Azedo (Sour Tapioca Starch) (essential for the signature rise and tang)
- 1 cup Whole Milk (full fat for richness)
- 1/2 cup Vegetable Oil (neutral flavor)
- 1 teaspoon Fine Sea Salt (adjust based on the saltiness of your cheese)
- 2 Large Eggs (at room temperature)
The Cheese Blend
- 2 cups Queijo Minas Padrão or Meia Cura (finely grated; can substitute with Monterey Jack or Muenster)
- 1/2 cup Parmesan Cheese (freshly grated for a salty kick)
The Savory Stuffing
- 1/2 cup Catupiry or Cream Cheese (chilled for easier handling)
- 1/2 cup Guava Paste (Goiabada) (cut into small 1/2 inch cubes for a 'Romeo and Juliet' sweet/salty twist)
- 1/3 cup Cooked Bacon Bits (finely chopped and crispy)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone mats.
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2
In a large heat-proof mixing bowl, whisk together the Polvilho Doce, Polvilho Azedo, and salt until well combined.
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3
In a small saucepan, combine the milk and vegetable oil. Bring to a gentle boil over medium heat, watching closely so it doesn't boil over.
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4
Immediately pour the boiling liquid over the starch mixture. Stir vigorously with a wooden spoon. This process, called 'escaldar', partially cooks the starch and creates a sticky, clumpy dough. Let it cool for 5-10 minutes.
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5
Once the dough is cool enough to touch, add the eggs one at a time, mixing thoroughly after each addition. The dough will be very sticky at this stage.
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6
Fold in the grated Queijo Minas and Parmesan. Use your hands to knead the dough until the cheese is evenly distributed and the dough is smooth, though still slightly tacky.
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7
Lightly grease your hands with oil. Scoop a tablespoon of dough (about the size of a golf ball) and flatten it into a disc in your palm.
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8
Place a small amount of your chosen filling (a cube of guava paste, a teaspoon of cream cheese, or bacon) in the center of the disc.
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9
Carefully fold the edges of the dough over the filling and roll it between your palms to form a smooth, seamless ball.
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10
Place the balls on the prepared baking sheets, spacing them at least 2 inches apart as they will expand.
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11
Bake for 25-30 minutes, or until the rolls have puffed up and developed a light golden-brown crust with characteristic cracks.
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12
Remove from the oven and let them rest for 5 minutes. This allows the internal steam to set the chewy crumb.
💡 Chef's Tips
Always use a mix of sweet and sour starch; the sour starch (azedo) provides the expansion and airy pockets, while the sweet (doce) provides the chewiness. If the dough is too soft to roll, refrigerate it for 30 minutes before shaping. For the most authentic flavor, use a dry, aged cheese like Pecorino or sharp white cheddar if you cannot find Brazilian Meia Cura. Do not overbake, or they will become hard; they should be golden on the bottom and pale gold on top. You can freeze the unbaked balls for up to 3 months; bake them directly from frozen, adding 5-10 minutes to the timer.
🍽️ Serving Suggestions
Serve warm with a strong cup of Brazilian 'cafezinho' (black coffee) for a traditional afternoon snack. Pair with a side of Dulce de Leche for dipping the savory-cheese versions. Serve alongside a cold glass of Guarana soda for an authentic Brazilian experience. Arrange on a platter with Charcutaria (cured meats) and olives for a sophisticated appetizer course. Enjoy with a dollop of spicy malagueta pepper jam to contrast the richness of the cheese.