Brazilian Pão de Queijo
By Annie Christianson - Winter 2017 Issue
The origin of pão de queijo (Brazilian cheese bread) is unclear, but it seems likely that the recipe originated from African slaves who made the bread with cassava root. In the 1900s, it evolved to include milk, cheese and tapioca flour instead of the cassava root.
Recipe Detail Serves: 8 15 minutes Prep Time, 30 minutes Cook Time
Heat the oven to 400 degrees and line two baking sheets with parchment paper.
Combine the milk, butter, and salt in a saucepan and heat over medium-high heat until it begins to boil. Remove from heat and transfer to a large bowl.
Stir in the tapioca flour (either by hand or using a mixer) until it is incorporated. Add the eggs one at a time, mixing until combined. Add the parmesan cheese and mix until incorporated. The dough should sticky and soft.
Use a 1 1/2 or 2 tablespoon size scoop to portion out the dough onto the baking sheets, leaving about 2 inches between scoops. It may help to dip the scoop in hot water to keep the dough from sticking.
Place the baking sheets in the oven and reduce the temperature to 350 degrees. Bake for 25 to 30 minutes, rotating the pans halfway through, until the tops are light golden-brown. Cool for a few minutes then serve warm alongside an egg dish for brunch or with soup and salad.