Are you thinking about what to have for breakfast but want to try something new? Or craving a snack in the middle of the day? Or throwing a party and want to please the guests? You’re in luck, these Brazilian cheese bread are a classic favourite!
If you go to any Brazilian, and start up a conversation about the infamous cheese bread, you won’t hear the end of how good it is (I mean I have yet to hear anything negative about it).
Pão de Queijos (also known as cheese bread) is a baked cheese roll, which main ingredients consist of cassava flour and cheese. They originally are small in size but I have seen some bigger sizes during my travel to Brazil. The cheese bread is a traditional Brazilian recipe, originating from the state of Minas Gerais, making it a very popular snack and breakfast food in Brazil.
Growing up, pão de queijos was a staple snack that my mother always freshly baked for my sister and I first thing in the morning. I remember smelling the bread baking in the oven and rushing over to grab the first piece when it came out. Realistically you can eat it at any time of the day, but my favorite is to dunk it in a hot cup of coffee.
Today, I am proud to share this family recipe that has been passed down from my vovó’s (grandmother) to my mother. I have made these for friends and families and the feedback was overwhelmingly good.
Trust me on this one
PREP LIST TIME: 40 to 60 minutes YIELD: 20-30 rolls
- 500g Cassava flour (we use polvilho azedo brand but most cassava starches work, see image below)
- 2 whole eggs
- 1/2 to 1 cup of milk (preferably 2%, have some milk on the side for step 4)
- 1/2 cup of canola oil
- 350g of shredded cheese (preferably mozzarella or an Italian cheese blend)
- 2 tsp salt
Let’s Get Cheesin’
note: The images you’re about to see were for a double recipe (I was making it for a party)
- In a stainless steel bowl, put in your cassava flour and salt. Give it a quick mix. (You can find this type of starch/flour in the international aisle of most grocery stores)
- In a small pot, combine oil with milk. Bring to a boil to incorporate the two ingredients together and let boil for 1 minute before it starts to overflow. Decide which side of the bowl that you’re going to pour the wet mixture over the flour mixture (think 1/3 of the flour). Slowly start to pour on the one side and mix with a spoon to incorporate the liquid with the flour to create a “glue“. Let cool.
- Once the glue cools down, add in your two whole eggs. Incorporate the egg into the flour and then once that’s mixed you can add your cheese. Give that a good mix. (If you throw in the egg before the glue cools, it would cook your egg and trust me you’ll end up throwing out the entire bowl. Not worth it)
note #2: it is going to start getting difficult to mix with a spoon, so get ready to get your hands dirty
- You will notice that the dough is dry. Still got that milk on the side? Perfect, let’s use it. In small amounts, add milk and incorporate with the dough. The texture you are looking for on the dough is wet and sticky. I suggest having a clean hand to grip the bowl, and the other hand to fold the dough. Refer to boomerang for consistency.
- Line up a baking sheet with aluminum foil. Preheat the oven to 400*F. Since the dough will be sticky, have some canola oil on the side so you can oil up your hands in between the rolls. Scoop out the preferred amount with a spoon and shape the dough into a ball and place onto the tray. Refer to picture for size
- Once it is done, let it sit for 5 minutes. While it is sitting for 5 minutes, take the time to pull out your Instagram and Snapchat pictures and tag #foodwithflight to show off your pão de queijos!
Until the next flight, keep it soigne.