Brazilian cheese bread, or pão de queijo, is a small cheese bun made with tapioca starch instead of conventional wheat-flour bread dough. This version combines It's Just! Tapioca Flour with whole milk, water, neutral oil, eggs and finely grated Parmesan. The buns have a golden exterior and an airy, chewy center.
The recipe makes 18 small buns. Allow approximately 25 minutes for preparation and 20–25 minutes for baking at 375°F (190°C), for a total of 45–50 minutes. Serve warm as a snack or alongside a meal.
Why does Brazilian cheese bread use tapioca flour?
Tapioca flour is the main starch in this dough, not just a small thickening addition. It gives this style of cheese bread its characteristic structure and chew. This recipe uses 2 cups, measured as 240 g; use that weight when weighing the flour.
Is tapioca flour the same as tapioca starch?
Tapioca flour and tapioca starch are names used for the ingredient in this recipe. Check the product identity rather than assuming any similarly named flour will work. Replacing the main starch with another kind of flour changes the dough and needs a separately developed formula.
What should the dough look like?
After the hot liquid is mixed in, the dough is rough and sticky. Once the eggs are fully incorporated, it becomes thick, glossy and elastic. It is portioned with lightly oiled hands or a scoop rather than kneaded like a dry wheat-flour dough.
Why should the dough cool before adding eggs?
The hot-liquid stage comes first, followed by an 8–10-minute cooling interval. The dough should feel warm rather than hot before the eggs go in. Add the eggs gradually so they mix into the dough instead of cooking on contact with a very hot mixture.
Why does the dough look separated after adding egg?
A temporarily separated appearance can occur during mixing. Mix thoroughly after each addition until the dough becomes cohesive before adding more egg. Judge the consistency after the eggs and cheese are incorporated rather than at the first addition.
Should I add flour to make the dough less sticky?
Stickiness alone is not a reason to add extra flour. Lightly oil your hands or scoop as directed and check your original measurements. The dough should hold a portion on the baking sheet; it is not intended to become a firm, kneadable ball.
How do I know when the buns are ready?
Look for puffed, evenly golden buns within the 20–25-minute baking window. The centers should be airy, tender and chewy, not visibly wet dough. Keep the 18 portions similar in size and leave about 2 inches between them to help the batch bake evenly.
Does this recipe need yeast or a cheese filling?
No. There is no yeast or proofing stage, and the Parmesan is mixed into the dough rather than placed inside as a filling. The recipe contains milk, cheese and eggs, so it is not dairy-free or egg-free.
Heat the oven to 375°F (190°C). Line a light-colored baking sheet with parchment paper.
Place the tapioca flour in a large heat-safe mixing bowl. Combine the milk, water, oil and salt in a small saucepan. Heat until steaming and just beginning to bubble. Pour the hot liquid into the tapioca flour in a thin, continuous stream while stirring with a sturdy wooden spoon. Continue stirring until all the flour is moistened and a rough, sticky dough forms.
Let the scalded dough cool for 8–10 minutes, until it feels warm rather than hot. Do not add the eggs while the dough is still hot.
Add the lightly beaten eggs gradually, mixing thoroughly after each addition. The dough may briefly look separated; continue mixing until it becomes thick, glossy and elastic.
Fold in the finely grated Parmesan until it is evenly distributed throughout the dough.
Lightly oil your hands or a small scoop. Divide the dough into 18 rustic golf-ball-size portions and arrange them naturally on the prepared baking sheet, leaving about 2 inches between portions.
Bake for 20–25 minutes, until the buns are puffed and evenly golden. Serve warm. The centers should be airy, tender and pleasantly chewy when torn open.
