Authentic Brazilian Pão de Queijo

• •2 cup sour tapioca starch (polvilho azedo) or sweet tapioca starch (polvilho doce)
• •0.5 cup whole milk
• •0.5 cup water
• •0.3 cup vegetable oil or canola oil
• •1 teaspoon fine sea salt
• •2 large eggs, at room temperature and lightly beaten
• •1.5 cup Queijo Minas Meia Cura or a combination of finely grated Parmesan and Monterey Jack cheese

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.

2. 2

   Place the tapioca starch in a large heatproof bowl and set aside.

3. 3

   In a small saucepan, combine the whole milk, water, vegetable oil, and salt. Bring the mixture to a rolling boil over medium-high heat.

4. 4

   Immediately pour the boiling liquid over the tapioca starch. Stir vigorously with a wooden spoon until the liquid is fully absorbed and a shaggy, gelatinous dough forms. Allow the mixture to cool for 10 to 15 minutes until it is warm to the touch, not hot.

5. 5

   Add the beaten eggs one at a time, kneading or mixing thoroughly with a sturdy wooden spoon or clean hands after each addition. The dough will initially separate and look slick, but will come together into a sticky, smooth dough.

6. 6

   Fold in the grated cheese and knead until the cheese is evenly distributed throughout the dough.

7. 7

   Lightly oil your hands with vegetable oil to prevent sticking. Scoop roughly 2 tablespoons of dough per piece and roll into smooth 1.5-inch balls.

8. 8

   Arrange the dough balls on the prepared baking sheets, leaving about 1.5 to 2 inches of space between each to allow for expansion.

9. 9

   Bake for 20 to 25 minutes, or until the cheese breads are puffed up, lightly golden on the outside, with slightly deeper golden bottoms. Serve warm immediately.

Chef's Tips

• 💡Using traditional Polvilho Azedo produces a lighter, airier bread with large air pockets, while Polvilho Doce yields a denser, chewier texture. A 50/50 mix offers the best of both worlds.
• 💡If authentic Brazilian Queijo Minas Meia Cura is unavailable, a 1:1 mixture of finely grated Parmigiano-Reggiano and sharp white cheddar or Monterey Jack provides an excellent flavor and melting profile.
• 💡You can freeze the unbaked rolled dough balls on a baking sheet until solid, transfer them to a freezer bag, and bake directly from frozen at 375°F (190°C) for 25-30 minutes.