📝 About This Recipe
A staple of Brazilian birthday parties and bustling botecos, Bolinhas de Queijo are irresistible golden globes of savory dough filled with gooey, melted cheese. These iconic 'salgadinhos' feature a unique cooked dough base that is incredibly supple to work with, resulting in a crisp outer shell and a soft, pillowy interior. Perfect for sharing, they capture the warm, hospitable spirit of Brazilian street food culture in every cheesy bite.
🥗 Ingredients
The Savory Dough
- 2 cups Whole milk (full fat for best flavor)
- 1 cup Chicken or vegetable broth (high quality or homemade)
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt (adjust based on broth saltiness)
- 3 cups All-purpose flour (sifted)
- 1/4 teaspoon Turmeric or annatto powder (for a beautiful golden dough color)
The Filling
- 250 grams Mozzarella cheese (cut into 1/2 inch cubes)
- 1 teaspoon Dried oregano (to toss with the cheese cubes)
Breading and Frying
- 2 Large eggs (beaten with a splash of water)
- 2 cups Fine breadcrumbs (Panko is not traditional, use classic fine crumbs)
- 1 liter Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large, heavy-bottomed non-stick pot, combine the milk, broth, butter, salt, and turmeric/annatto over medium-high heat.
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2
Bring the liquid mixture to a rolling boil. Once boiling, turn the heat down to low and add the sifted all-purpose flour all at once.
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3
Stir vigorously and constantly with a sturdy wooden spoon. The mixture will look lumpy at first but will quickly transform into a thick dough.
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4
Continue cooking and stirring the dough for 3-5 minutes over low heat, pressing it against the sides of the pot, until it forms a smooth ball and leaves a thin film on the bottom of the pot.
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5
Transfer the hot dough onto a clean, lightly greased marble surface or a large baking sheet. Let it cool for about 5-10 minutes until it is safe to handle but still warm.
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6
Knead the warm dough for about 2-3 minutes until it is completely smooth, elastic, and satin-like in texture. Cover with plastic wrap to prevent a skin from forming.
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7
Toss your mozzarella cubes with the dried oregano in a small bowl.
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8
Take a small portion of dough (about the size of a walnut) and roll it into a smooth ball. Flatten it in your palm to create a small disc.
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9
Place a cube of cheese in the center, then wrap the dough around it, pinching the edges tightly to seal. Roll it between your palms to ensure a perfectly smooth sphere with no cracks.
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10
Set up your breading station: one bowl with the beaten eggs and another with the fine breadcrumbs.
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11
Dip each ball into the egg wash, then roll in the breadcrumbs until evenly coated. Repeat until all dough and cheese are used.
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12
Heat the vegetable oil in a deep pan to 350°F (175°C). Use a thermometer to ensure the oil isn't too hot, which would burn the outside before the cheese melts.
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13
Fry the balls in small batches (4-5 at a time) for 2-3 minutes or until they reach a deep golden brown color.
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14
Remove with a slotted spoon and drain on a wire rack or paper towels. Let them rest for 2 minutes before serving—the cheese inside will be molten!
💡 Chef's Tips
Ensure the dough is cooked long enough in the pot; if it's too sticky, the balls may burst during frying. Always knead the dough while it is still warm to achieve that signature smooth, professional finish. Make sure there are no cracks in the dough after stuffing; any opening will cause the cheese to leak out into the hot oil. If you want to make these ahead of time, you can freeze the breaded, uncooked balls for up to 3 months. For a spicy kick, add a tiny drop of Malagueta pepper sauce to the cheese cube before sealing.
🍽️ Serving Suggestions
Serve with a side of authentic Brazilian 'Molho de Pimenta' (hot pepper sauce). Pair with a ice-cold Caipirinha or a chilled Brazilian Pilsner beer. Include them as part of a 'Salgadinhos' platter alongside Coxinha and Kibe. Offer a creamy garlic aioli or a simple lime wedge for squeezing over the top.