📝 About This Recipe
A staple of Brazilian 'padarias' and street food culture, Pão de Batata is beloved for its incredibly soft, pillowy texture derived from mashed potatoes in the dough. These golden buns are traditionally stuffed with Requeijão, a rich and silky Brazilian processed cheese that creates a molten, savory center. This recipe delivers a nostalgic taste of São Paulo, offering a perfect balance of buttery bread and a decadent, creamy heart.
🥗 Ingredients
The Potato Base
- 300 grams Russet or Yukon Gold potatoes (peeled, boiled, and mashed until very smooth)
The Dough
- 500-600 grams All-purpose flour (plus extra for dusting)
- 10 grams Active dry yeast (or 1 sachet)
- 1/2 cup Whole milk (warm, about 110°F/43°C)
- 2 tablespoons Granulated sugar
- 3 tablespoons Unsalted butter (softened at room temperature)
- 2 large Eggs (at room temperature)
- 1.5 teaspoons Kosher salt
The Filling and Finish
- 250 grams Brazilian Requeijão Cremoso (chilled (standard glass jar or tub))
- 1 large Egg yolk (for the egg wash)
- 1 tablespoon Whole milk (to mix with the egg yolk)
- 1 tablespoon Dried oregano or grated Parmesan (for sprinkling on top)
👨🍳 Instructions
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1
Boil the potatoes in salted water until very tender. Drain thoroughly and mash them using a potato ricer or fine masher while still hot to ensure there are no lumps. Let the mash cool to room temperature.
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2
In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and activated.
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3
In a large mixing bowl or the bowl of a stand mixer, combine the cooled mashed potatoes, the yeast mixture, the softened butter, and the eggs.
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4
Begin adding the flour one cup at a time, followed by the salt. If using a mixer, use the dough hook attachment on low speed.
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5
Knead the dough for about 8-10 minutes by hand or 5-6 minutes in the mixer. The dough should be soft, elastic, and slightly tacky, but it should not stick to your fingers. Add a little more flour if necessary, but be careful not to over-flour, or the bread will be heavy.
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6
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for about 60 minutes, or until doubled in size.
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7
While the dough rises, prepare the filling. If your Requeijão is very soft, place it in the freezer for 15 minutes to firm up slightly; this makes it much easier to handle when stuffing.
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8
Punch down the risen dough to release air. Divide the dough into 12 to 15 equal-sized pieces (approx. 60-70g each) and roll them into smooth balls.
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9
Take one ball of dough and flatten it in the palm of your hand to form a disk. Place about one tablespoon of chilled Requeijão in the center.
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10
Carefully bring the edges of the dough together over the filling and pinch firmly to seal. Roll it gently between your hands to reform a smooth ball, ensuring there are no gaps for the cheese to leak out.
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11
Place the stuffed buns on a baking sheet lined with parchment paper, leaving 2 inches of space between them. Cover and let rise for another 30 minutes.
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12
Preheat your oven to 350°F (180°C). Whisk the egg yolk with a tablespoon of milk and gently brush the tops of the buns.
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13
Sprinkle the tops with a pinch of dried oregano or grated Parmesan cheese for an authentic bakery finish.
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14
Bake for 25-30 minutes, or until the buns are beautifully golden brown on top and sound hollow when lightly tapped on the bottom.
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15
Transfer to a wire rack and let them cool for at least 10 minutes before serving. The filling will be extremely hot!
💡 Chef's Tips
For the smoothest dough, use a potato ricer; any lumps in the potato will be felt in the final bread. If you cannot find Brazilian Requeijão, you can substitute with a mixture of cream cheese and a splash of heavy cream, though the flavor will differ slightly. Ensure your potatoes are dry; if they are too watery, you will end up needing too much flour, which ruins the pillowy texture. To prevent leaking, make sure the dough is not rolled too thin at the base when stuffing, and pinch the seams very tightly. Store leftovers in an airtight container and reheat in the oven or air fryer to restore the soft texture.
🍽️ Serving Suggestions
Serve warm alongside a strong Brazilian 'cafezinho' (black coffee) for the ultimate afternoon snack. Pair with a cold glass of Guaraná Antarctica soda for an authentic Brazilian street food experience. Offer a side of 'pimenta' (Brazilian hot sauce) for those who like a spicy kick with their creamy cheese. These are excellent additions to a brunch spread alongside fresh fruit like papaya and mango. Serve as a side to a hearty soup or 'Canja de Galinha' (chicken soup) on a cold day.