Authentic Brazilian Cheese Bread (Pão de Queijo)

Very sticky

So good, will definitely make them again. For this recipe you really have to use a Muffin pan/tray cuz on a regular cookie sheet they spread and stick to each other.

They don't hold very long. Reheats well, the second day.

A-maze-ing. Came out better than the ones at the chain Brazilian steakhouses. Not hard either.

Delicious. Made this several times throughout the years. A staple in our household. Goes great with dishes like feijoada.

I found this recipe to be rather challenging, but the results speak for themselves and these were really good. I did have to add more tapioca flour since 4 cups (720g by weight) left it way too soupy. Even after I thickened the dough, making it into any sort of a ball was impossible in my cold water wet hands so I had to switch to spoons. One sticky spoon, one spoon dipped in water to shape the dough. No “balls” to speak of but I think I did a respectable job of spoon art. Once these baked, all my frustration left as these were delicious and well received by someone who has had the real deal many times. I think my smaller ones rose a little nicer and rounded than my larger ones, so portion seems important here. Maybe I should watch some videos. Well, despite what I said while spooning the dough, yes I do think I will make this one again. Thanks for the challenge.

Alternative ingredient list to try: 1 large egg, room temperature 1/3 cup extra virgin olive oil 2/3 cup milk 1 1/2 cups (170 grams) tapioca flour 1/2 cup (packed, about 66 grams) grated cheese, your preference (see recipe note) 1 teaspoon salt (or more to taste)