Authentic Brazilian Cheese Bread (Pão de Queijo)

Just like eating them in South America!!! They were easy and delicious.

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)