Easy Brazilian Cheese Bread (Pão de Queijo) Recipe

I have to tell you, this Easy Brazilian Cheese Bread (Pão de Queijo) Recipe has become one of my all-time favorites for a quick snack or breakfast treat. What I love most about it is how simple the ingredients are, yet the results are delightfully chewy, cheesy, and utterly addictive. If you’re looking for a way to surprise your guests or just want to enjoy something special with your morning coffee, this recipe always delivers.

Trust me, once you try this Easy Brazilian Cheese Bread (Pão de Queijo) Recipe, it’ll become a go-to in your kitchen, just like it did for me. The magic lies in the combination of tapioca flour and cheese, which creates that signature stretchy, airy texture that’s hard to find elsewhere. Plus, it’s naturally gluten-free, making it a win for everyone at the table.

Ingredients You’ll Need

Getting the ingredients right is key for that perfect chewy texture and cheesy punch. I always recommend using fresh, good-quality cheese that melts well — it really takes the flavor to the next level!

• Egg: Make sure it’s at room temperature to help the dough bind better and give a smoother batter.
• Extra virgin olive oil: Provides a subtle richness and helps keep the bread moist.
• Milk: Use whole milk if you can for creamier texture, but any milk works just fine.
• Tapioca flour: This is the star ingredient that creates the signature chewiness of Pão de Queijo. Don’t substitute with regular flour!
• Cheese (grated or crumbled): I usually go with a mix of Parmesan and mozzarella for flavor and melt, but you can use any cheese you like.
• Salt: Start with 1 teaspoon, but feel free to adjust depending on the saltiness of your cheese.

Variations

I’ve had so much fun tweaking this recipe to suit different moods and guests. Feel free to make it your own — that’s what cooking’s all about, right?

• Herb-infused: I sometimes add fresh chopped rosemary or oregano for an herbal twist that adds a lovely aroma right out of the oven.
• Spicy kick: A pinch of cayenne or smoked paprika can wake this bread up if you like a little heat.
• Dairy-free option: Try using dairy-free cheese and a bit more olive oil to keep the moisture for anyone avoiding dairy.
• Miniature bites: I love making smaller versions for parties — they’re perfect finger foods!

How to Make Easy Brazilian Cheese Bread (Pão de Queijo) Recipe

Step 1: Warm the milk and oil

Start by gently warming your milk and olive oil together on the stove — you want it warm but not boiling. This helps the tapioca flour absorb the liquid properly later on. I usually heat until I see tiny bubbles at the edge, then take it off the heat right away to keep things from getting too hot.

Step 2: Mix in the tapioca flour

Pour the warm milk and oil over the tapioca flour in a large mixing bowl. Stir it vigorously until it comes together into a dough-like paste. It will feel sticky and a bit stretchy — that’s exactly what you want. This step is crucial for that perfect Pão de Queijo texture.

Step 3: Add egg, cheese, and salt

Once your dough has cooled just enough to touch, add the egg, cheese, and salt. I like to use my hands or a sturdy spoon to mix—this dough is thick and sticky, but keep at it until everything is fully incorporated. The cheese will add moisture and that irresistible cheesy flavor.

Step 4: Shape and bake

Grease a baking sheet with olive oil to prevent sticking. Using a tablespoon or your hands, form small balls of dough and place them spaced apart on the sheet. Bake in a preheated 375°F (190°C) oven for about 20-25 minutes, or until they puff up and turn golden on the outside. You’ll know they’re done when they’re slightly crispy on the outside but still soft and chewy inside.

How to Serve Easy Brazilian Cheese Bread (Pão de Queijo) Recipe

Garnishes

Most of the time, I like to enjoy these cheese breads plain because they’re so flavorful on their own. But sometimes, a sprinkle of fresh chopped parsley or a dash of paprika adds a nice touch. For a little indulgence, try them with a pat of herb butter or a smear of cream cheese.

Side Dishes

I often serve Pão de Queijo alongside a fresh salad or a bowl of smoky black bean soup. When I’m craving breakfast vibes, sliced avocado or scrambled eggs make a beautiful pairing. Honestly, these cheese breads go surprisingly well with almost anything!

Creative Ways to Present

For a party, I assembled mini Pão de Queijo stacks—sandwiching a thin slice of smoked ham and a basil leaf between two cheesy rounds. It was a hit! You might also try serving them in a bread basket lined with a colorful napkin to brighten up your table spread.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container at room temperature for up to 2 days. I find they stay soft and chewy if you reheat them properly, but avoid refrigerating as it tends to dry them out.

Freezing

If I’m making a big batch, I freeze any extras on a baking sheet first, then transfer to a freezer bag. They freeze beautifully and keep their texture when toasted back to life. Just pop them straight from the freezer into a preheated oven.

Reheating

To reheat, I preheat the oven to 350°F (175°C) and warm the cheese breads on a baking sheet for about 5-7 minutes. This brings back that crispy outside while warming the chewy inside perfectly—no sogginess here!

FAQs

Final Thoughts

This Easy Brazilian Cheese Bread (Pão de Queijo) Recipe holds a special place in my heart—and kitchen—because it’s both an impressive treat to share and incredibly straightforward to make. The way those little cheesy pillows puff up each time feels like a small victory! I hope you enjoy making and sharing this recipe as much as I do; it’s a simple pleasure that brings a taste of Brazil right to your home. Give it a try, and trust me, your friends and family will keep asking for more.

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