Brazilian Pão de Queijo
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.
Ingredients
1 cup whole milk
1/2 cup butter
1 tsp. salt
2 cups tapioca flour (tapioca flour is naturally gluten-free)
2 eggs
1 1/2 cup finely shredded parmesan
Directions
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.
Suggestions
Pão de queijo are easy to make, although the process of cooking the dough on the stovetop is a bit unusual compared to other bread recipes. The tapioca flour gives the dough a gelatinous texture, and you might be skeptical of how the puffs will bake, but trust us. You’ll end up with puffs that are crisp, chewy and completely addicting.
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