MAKE THIS RIGHT NOW.
But really… now.
I had these for the first time last week at Fogo de Chão and couldn’t get them out of my head. I was like “… I don’t know what these little cheesy balls of bready Brazillian deliciousness are… but I want them forevertimes.” I literally hounded the manager to tell me what they were called and immediately scoured Google for a recipe while I was still at the table.
The only thing is, you can’t use regular all-purpose flour for this. You MUST use tapicoa flour. It’s essential for the texture of the bread. You can find it at Whole Foods, sometimes in the “organic” section of your regular grocery store, or online at Amazon. You can also substitute the olive oil in this recipe for melted butter.
Pão de Queijo (Brazillian Cheese Bread)
makes ~24 mini muffin size rolls
1 egg, room temperature
1/3 cup olive oil or butter (melted)
2/3 cup milk
1 1/2 cups tapioca flour
1/2 cup grated cheese (a *generous 1/2 cup. I used Parmesan. Mexican queso fresco also works well)
sea salt to taste (start with 1/4 tsp)
Preheat oven to 400 degrees.
Combine all ingredients in a blending mechanism of your choice (blender, food processor, hand beaters, stick blender). Blend to combine, scraping down sides as needed.
Grease a mini muffin tin with butter. Fill mini muffin tin almost to the top with batter. Bake in the oven for 15-20 minutes, until puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
But that won’t happen… you’re going to eat them all straight out the oven. And that’s okay.
You must use tapioca flour for this. Don’t substitute.
Use any kind of grated cheese you like. Feel free to also add in herbs and spices. I’m really excited to experiment with this recipe.
If you didn’t think ahead enough to let your egg sit out to room temperature, just put it in a bowl of warm water for a few minutes.
Leftover batter can be stored in the fridge for up to a week.