I have the absolute worst habit of going food shopping when I’m some version of hungry. I know better, I absolutely do. Do I do better? Absolutely not.
While browsing the frozen foods aisle of my local Fairway, I came across pão de queijo or Brazilian cheese bread. For the record, for me to be browsing the frozen foods aisle indicates that I am past the point of no return. And before you think I have some weird thing against frozen food, I don’t. It’s an aisle I visit simply to pick up ice cream and avoid because it’s too cold for me. But I digress.
Since I love cheese and I love bread, this was a no brainer for my “once I unpack the groceries” snack. I started to place them in my cart, when I got a glimpse of the main ingredients: tapioca flour, salt, cheese, ingredients I already had at home! I saved my $6 for a pint of artisanal ice cream something else I didn’t need and decided to make them myself.
If you’ve never had pão de queijo, they are slightly crispy on the outside, hollow, chewy and oh so cheesy on the inside. The real flavor comes from the type of cheese used, typically a hard cheese. (I’m partial to Cheddar and Monterey Jack, but Parmesan or Asiago give a really nice flavor as well.)
They are great anytime of year and for any occasion. But I especially love them now during what I like to call potluck season. Six ingredients and minimal effort for a tasty appetizer? It doesn’t get any easier than that. And because they are naturally gluten-free, they can be a treat for those with gluten sensitivities.
I must warn you, they are seriously addictive, especially when they are fresh out of the oven. If sharing with others, make sure to save a few for yourself first. Thank me later.
Brazilian Cheese Breads (Pão de Queijo)
adapted from thekitchn
INGREDIENTS
1 cup whole milk
1/2 cup olive oil
1 teaspoon salt
2 cups tapioca flour
2 eggs, whisked
1- 1 1/2 cup cheddar cheese (you can use any hard cheese like parmesan, monterey jack, or mix of cheeses depending on the flavor you desire. You can also use up to 2 cups of cheese if your like me and really love cheese.)
Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
In a saucepan, whisk the the milk, olive oil, and salt, over medium heat. Once it comes to a gentle boil, immediately remove it from the heat.
Add the tapioca flour to the saucepan and mix until fully combined with the milk and oil, and the tapioca flour becomes gelatinous.
Transfer the dough to a food processor with the dough blade or a stand mixer with the paddle attachment. Let the dough cool down a bit and then beat on a medium speed until smooth. (I use a food processor with no problems.)
Next, still on medium speed, add the whisked eggs in two additions until fully incorporated.
Finally, add the cheese to the processor and allow to fully combine with the dough. The final dough will be smooth and very sticky.
Scoop out equal portions on to the baking tray, about an inch apart from each other. (If you wish, you can cover the pão with cling wrap and freeze them right on the baking tray. Once they are frozen, you can store them in a freezer bag and bake them at a later time.)
Place the baking tray in the oven and turn the temperature down to 350 degrees. Let the pão bake for 25-30 minutes, or until the puffs are dry and crisp on the outside and slightly golden in color. Remove from the oven and let cool.
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