📝 About This Recipe
Originating from the heart of Minas Gerais, Brazil, Pão de Queijo is a beloved gluten-free treasure characterized by its crisp, golden exterior and impossibly chewy, airy center. These addictive little puffs rely on fermented tapioca flour (polvilho) to achieve their signature 'stretch' and a sharp, salty cheese profile that blooms in the oven. Perfectly savory and deceptively light, they are the ultimate expression of Brazilian comfort food, traditionally enjoyed warm with a strong cup of coffee.
🥗 Ingredients
The Dough Base
- 4 cups Tapioca Flour (Polvilho Doce) (also known as tapioca starch)
- 1 1/2 cups Whole Milk (full fat yields the best texture)
- 1/2 cup Vegetable Oil (neutral oil like canola or sunflower)
- 1 1/2 teaspoons Fine Sea Salt
- 1/4 cup Water
The Binding and Flavor
- 2 Large Eggs (at room temperature)
- 1 cup Parmesan Cheese (finely grated, high quality)
- 1 cup Queso Fresco or Sharp White Cheddar (finely grated; helps mimic the traditional 'Queijo Minas')
- 1 tablespoon Unsalted Butter (melted, for brushing the tops (optional))
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the sticky dough doesn't cling to the pans.
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2
Place the tapioca flour and sea salt in the bowl of a large stand mixer fitted with the paddle attachment. If mixing by hand, use a very sturdy large bowl and a wooden spoon.
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3
In a medium saucepan, combine the milk, vegetable oil, and water. Bring the mixture to a rolling boil over medium-high heat. Watch it closely; as soon as it begins to foam and rise, remove it from the heat.
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4
With the mixer running on low speed, carefully and slowly pour the boiling liquid into the tapioca flour. The flour will instantly turn into a gelatinous, somewhat lumpy paste—this is exactly what you want.
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5
Continue mixing on medium-low for 3-5 minutes. This helps the dough cool down slightly before adding the eggs and ensures the starch is fully hydrated.
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6
Add the eggs one at a time, beating thoroughly after each addition. The dough will look like it’s separating at first, but keep mixing until it becomes a smooth, very sticky, and slightly stretchy pale dough.
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7
Fold in the grated Parmesan and the second cheese (Cheddar or Queso Fresco). Mix until the cheese is evenly distributed throughout the dough.
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8
Grease your hands with a little vegetable oil or butter to handle the sticky dough. Scoop about 1 to 1.5 tablespoons of dough and roll into a smooth ball roughly the size of a golf ball.
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9
Place the balls on the prepared baking sheets, spacing them about 2 inches apart as they will puff up significantly in the oven.
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10
Slide the trays into the oven and bake for 20-25 minutes. Do not open the oven door during the first 15 minutes, as the steam is crucial for the rise.
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11
The Pão de Queijo is ready when they have puffed up and developed a light golden-brown crust with small brown speckles from the cheese.
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12
Remove from the oven and let them cool for just 2-3 minutes on the pan. They are best served warm while the center is still soft and gooey.
💡 Chef's Tips
Always use Tapioca Flour/Starch; cornstarch will not yield the same chewy texture. If the dough is too soft to roll, refrigerate it for 30 minutes to firm up the fats. For a more authentic flavor, use half 'Polvilho Doce' (sweet) and half 'Polvilho Azedo' (sour/fermented) tapioca flour if you can find it at a Brazilian market. Avoid using pre-shredded cheese from a bag; the anti-caking agents prevent the dough from binding properly. You can freeze the unbaked dough balls on a tray, then transfer to a bag; bake them directly from frozen for 30 minutes at 375°F.
🍽️ Serving Suggestions
Serve warm with a side of Requeijão (creamy Brazilian cheese spread) or Dulce de Leche for a sweet-salty contrast. Pair with a strong, hot black coffee for the quintessential Brazilian breakfast experience. Serve as a gluten-free bread basket alongside a hearty Feijoada (black bean stew). Split them open while hot and stuff with a small slice of guava paste (Goiabada) for a 'Romeo and Juliet' snack. Accompany with a cold glass of Guaraná soda or a crisp Sauvignon Blanc.