Pao de Queijo (Brazilian Cheese Bread)

Prep Time:
20 mins

Cook Time:
30 mins

Additional Time:
10 mins

Total Time:
1 hr

Servings:
48

Yield:
4 dozen

Ingredients

Directions

Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.

Pour tapioca starch into a wide bowl.

Combine 1 cup water, vegetable oil, and salt in a saucepan; bring to a boil. Slowly pour over the tapioca, mixing with a spoon until evenly combined. Let cool slightly, about 10 minutes.

Stir Mexican cheese blend and eggs into the tapioca mixture. Knead dough until soft and sticky, 5 to 10 minutes. Add water, 1 teaspoon at a time, if dough seems dry.

Drop spoonfuls of dough 1 inch apart on the baking sheets.

Bake in the preheated oven until lightly golden, about 25 minutes.

Cook's Notes:

Substitute manioc, cassava, or yucca starch (such as Yoki(R)) for the tapioca if desired.

You can substitute coconut oil, bacon fat, lard, or ghee for the vegetable oil, just know it can affect the flavor profile.

You can use grated Parmesan cheese to add a little bite.

Nutrition Facts (per serving)

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Nutrition Facts (per serving)

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