Brazilian Cheese Bread (Pão de Queijo)
Published Sep 17, 2014
Updated Sep 11, 2024
This post may contain affiliate links. Please read my privacy policy.
Yummy Brazilian cheese bread (Pão de Queijo) recipe. Easy 20 mins recipe and yields the best homemade Brazilian cheese bread (Pão de Queijo) that you are going to love!
Authentic Brazilian Cheese Bread
When I was working in LA, every week my colleagues and I would go to The Farmers Market at the Grove for the Brazilian BBQ.
Pampas Grill—the stall selling the BBQ—is probably one of the most popular eateries at the Farmers Market.
There is always a long line of patrons lining up for the hot-off-the-grill, juicy, and scrumptious Brazilian BBQ, and the amazing Brazilian cheese bread, or “Pão de Queijo” – including the Hollywood kind.
One time, Hollywood star David Arquette and his entourage were lining behind me.
While the meats served at Pampas Grill are amazingly good, myself and others went there mostly for this Pão de Queijo, or Brazilian cheese bread.
If you haven’t had Brazilian cheese bread, you are missing out.
What Are Brazilian Cheese Rolls (Pão De Queijo)
Pão de Queijo are mini cheesy puffs in ball-like shape that are soft but chewy, puffy and addictive. The recipe calls for the following ingredients:
- Tapioca flour or tapioca starch
- Eggs
- Milk
- Cheese
- Salt
See the recipe card for full information on ingredients.
Homemade Brazilian Cheese Rolls Recipe
Elise of Simply Recipes posted her Pão de Queijo recipe, I was so excited to finally make these breads at home.
I love all kinds of cheesy bread such as cheese breadsticks and cheese loaf with ham, so I literally finished all of them in 15 minutes and immediately made a second batch.
I just love these soft, fluffy, chewy, and cheesy Brazilian cheese rolls.
They are absolutely delightful and takes less than 30 minutes from prep to out of oven.
This Brazilian Cheese Bread (Pão de Queijo) recipe is a keeper and I am sure this is going to be one of my favorite baking recipes.
Frequently Asked Questions
This recipe is only 80 calories per bread.
What To Serve With Brazilian Cheese Bread
Pão de Queijo is best served with a main dish such as steak. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Brazilian Cheese Bread (Pão de Queijo)
Ingredients
- 1 egg, room temperature
- 1/3 cup olive oil
- 2/3 cup milk
- 1 1/2 cups (170 g) tapioca flour , or tapioca starch
- 1/4 cup (50 g) cheddar cheese
- 1/4 cup (50 g) mozzarella cheese
- 1 teaspoon salt
Instructions
- Preheat the oven to 400°F (204°C). Generously grease a mini muffin tin. Place all the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides of the blender to ensure everything is well blended. This will yield about 2 cups of batter.
- Transfer the batter into the mini muffin tins, filling each about 3/4 full. Bake in the oven for 20 minutes, until puffed and lightly browned. Remove from the oven and let cool on a rack for a few minutes. Enjoy while warm, or save for reheating later.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
follow the link of the explanatory video but is in Portuguese but help already seeing images
http://www.tudogostoso.com.br/receita/68970-pao-de-queijo-mineiro.html
Thanks Daniel!
I am Brazilian there are different recipes, I’ll try to get an original recipe that I make here, obs I’m not good at English then I will use the google translator, sorry for mistakes
come on
ingredients
1 cup milk
50 ml of soybean oil
50 ml of water
250 g of polvilho de mandioca but in the case of you is the substitute flour tapioca
1/2 teaspoon salt
1 egg
250 g of Minas cheese (half cure or standard) butin the case of you use grated Parmesan
How to prepare
1 – In a saucepan place water, milk and oil until it begins to boil
2 In a bowl place the tapioca flour and the salt
3- After it boils, add the mixture to the pan in the bowl of tapioca flour, scalding it
4- When the dough is warm, add the egg and cheese
5- Knead the dough well until it is uniform and little sticking hands
6- Take the dough in the refrigerator for 30 minutes, so that the dough is firm
7 Remove the dough from the refrigerator
8. Grease hands with oil and form balls with the dough, place the balls on greased baking sheet with oil
9. Bake in preheated oven until the cheese rolls are golden
*the oven to 180 degrees Celsius on average takes 12 minutes throne
enjoy
*you can freeze the dough into balls and place when baking as direct and straight to the oven does not need to thaw
Hey!
I live at the Pão de Queijo’s land, the state of Minas Gerais, in Brazil. Here, we usually make these buns with cured cheese, like parmesan cheese (here, we have the amazing Canastra cheese). Another tip: we do it in another way. Boil the milk, the oil and the salt together, combine with the tapioca and mix it well, making the liquid get all the grains of flour. Let it cool and add the cheese and the egg, kneading with your hands. Next, you don’t need to put it on the muffin tin. Just put some oil in your hands and shape the dough into the buns. You gonna have another effect on this, trust me!
BTW, I love your site!
Hi Andre, thanks so much for your tips. Do you have the exact measurement of the recipe. I would love to try your authentic recipe!!
Thank you so much for your recipe. It’s so simple and easy to make . My children love it. Yummmmmm
Just tried your recipe. Tastes delicious except that the bread doesn’t look anything like yours. The centre actually sank and looks oily!
Hi Kath, hmm that’s strange. Maybe it’s the oil used, sorry I am not sure.
One of the things I love about this site is the eclectic mix of recipes, from Asian to Western baked goods! Bee, I have your cookbook, and also visit this site frequently as I’ve found your recipes to be delicious, to our taste, and very reliable. I’ve not found a clunker yet.
This bread, just amazingly delicious. I live in the sticks in a rural area, had to Amazon the tapioca flour. Made my first batch, looked weird, never seen “batter” this thin and runny. Whatever, I thought, put it in the oven and don’t even peak for 15 min. I didn’t expect much from the way the batter looked. Peaked in at 15 min, and wow! Looked like mini popovers! When they were done, three of us polished off 24 of these in record time while still warm and wanted more.
I’ve made them several times since then, it’s one of my standard recipes now. I’d had cheese bread before in Latin areas, nothing to compare with these in flavor chewiness. Outstanding!
Hi Sev, thanks so much for your sweet comment. Awww, I am so glad to have you as a reader. I know, this is the most amazing cheese bread recipe ever and they are so addictive. I finished mine in no time and had to make them the next day. I am so glad you love these. Thanks for your kind support! :)
Hi,
I made it yesterday, but i dont get the hollow inside the cake. N mine just like mochi or kue kranjang inmy country Indonesia. What’s wrong? Help pls. But the taste is very good, just i want the hollow like yours. Thanks for sharing the recipe
As Kate mentioned earlier, my cake also deflated few minutes after out from oven.
I converted every ingredients in ml, grams, and celcius. I used tapioka, kraft cheddar which gtated manually by me, condensed milk stir in water. Bertolli olive oil….. Help pls
It will inflate a little bit, there is no problem…
Same here. These came out of the oven as more dense little muffins instead of the airy, hollow bread they should be. They tasted good, but the texture is nothing like what I’ve had in Brazil.
Tonya – I am not sure what you guys did that went wrong. I had made the recipe many many times without any issues. Are you sure you got tapioca starch???
Lina – Why would you use condensed milk. It calls for milk.
Hi Lina, I am not sure what’s wrong…maybe it’s the difference of tapioca starch in different countries?
hi! ive made this recipe twice and i always hava a problem with it sticking to tin. ive put oil liberally using canola oil. is it because i used canola oil instead of olive oil? this recipe is really yummy, may husband and i can easily eat these babys in one seating. hope u can help me with this, thanks so much for the recipe. :)
Hi Shirlene, yes try to use olive oil. I haven’t tried canola oil, perhaps you can grease the pan. :)
yes, i’ve greased it, so maybe it’s the canola. thanks so much for the prompt reply.
I just made this tonight, and used an olive oil based cooking spray and a non-stick pan. I had no problems with the bread sticking.
I have made these twice now, the first time I made it, I followed it to the letter and my son finished all of it.. The second time I made it, I added some bacon bits and then cut back on the salt. It tasted great!
thanks for all your wonderful recipe.
Bacon bits…that’s such a great idea.
I made these this weekend and everyone loved them. I followed the recipe word for word and they were perfect. I can’t wait to experiment with other cheeses. Thank you, Bee!
Hi Kristi, thanks for trying my Brazilian Cheese Bread recipe. Have fun experimenting and let me know your results. :)