Delicious Brazilian cheese puffs

This Brazilian cheese bread is my favorite little treat to whip up when I want something warm, cheesy, and comforting, especially for snack time or casual get-togethers. The chewy texture paired with bursts of cheese and a hint of garlic makes it instantly addictive.

I first made this after a friend suggested it, and it quickly became a staple whenever I have company.

Ingredients

• Tapioca flour: ensures that signature light and chewy bite. Look for a fresh brand with a fine, white powder that’s not clumpy
• Eggs: provide structure and help bind everything together. Use room temperature eggs for easier mixing
• Milk: adds moisture for a soft dough. Whole milk gives a richer flavor, but skim works too
• Melted butter: adds richness and smoothness. Vegetable oil can be swapped to keep it dairy free
• Salt: balances the cheese and brings out flavors. Garlic salt lends extra punch if you want a garlicky twist
• Minced garlic: infuses fresh, savory notes that make the bread irresistible
• Shredded cheese: brings meltiness and gooey texture. Mozzarella or provolone work great alongside parmesan
• Grated parmesan cheese: delivers a sharp, nutty undertone that complements the mild cheeses
• A pinch of thyme or rosemary: gives a subtle herbaceous touch. Fresh herbs are lovely, but dried is convenient
• Garlic powder or garlic salt: sprinkled on top enhances the flavor and gives a nice finishing note

Instructions

Preheat Your Oven and Prepare the Pan:

Set your oven to 400 degrees Fahrenheit to come up to temperature while you make the dough. Lightly spray a mini muffin tin with cooking spray to prevent sticking and set it aside

Create the Tapioca Flour Mixture:

In a large saucepan, combine the melted butter or oil, milk, and salt. Heat over medium high until just boiling, then immediately remove from heat. Quickly add the tapioca flour and stir until fully blended—this cooks the flour and creates the base for the dough

Transfer and Add Eggs and Flavorings:

Pour the dough into a large mixing bowl. Add the eggs, minced garlic, parmesan cheese, and shredded cheese. Use a hand mixer or stand mixer to blend everything together until the dough becomes smooth and sticky. The dough will feel tacky to the touch but should hold its shape

Portion Into the Muffin Tin:

Fill two spoons and keep a coffee mug of water nearby to wet the spoons and prevent sticking. Scoop the dough into each mini muffin cup, filling them generously but not overflowing. This wet spoon technique helps with sticky dough

Add Toppings Before Baking:

Lightly sprinkle garlic powder or garlic salt on top of each dough ball for extra flavor. Add a pinch of dried thyme or rosemary leaves if you like herbs. This step brightens the taste and makes them look enticing

Bake Until Golden and Serve:

Place the muffin tin in the preheated oven and bake for 15 to 20 minutes. Look for a golden, slightly firm top. Remove from oven and let cool for a few minutes before gently lifting the puffs out of the tin. Serve them warm for the best chewy cheesy experience

My favorite thing about this bread is the way the cheese melts inside and creates little pockets of gooeyness. The first time I served these at a family gathering, they disappeared almost as fast as I could plate them. It really brings people together over good food and happy memories.

Storage Tips

Store any leftovers in an airtight container at room temperature for up to two days. To refresh, warm them in an oven or toaster oven at low heat until soft again. Avoid microwaving as it can make the texture gummy. For longer storage, freeze completely cooled rolls in a zip-top bag. Thaw and bake briefly to bring back the chew and cheese melt.

Ingredient Swaps

Try using plant-based milk and vegan butter for a dairy-free version. Nutritional yeast can replace parmesan for cheesy flavor without the dairy. Experiment with different cheeses like gouda or fontina for unique twists. Fresh herbs like chives or oregano also add exciting flavor variations.

Serving Ideas

Serve Brazilian cheese bread with a fresh tomato salsa or chimichurri for vibrant contrast. They also pair perfectly alongside soups and salads, or just enjoy them plain as a satisfying snack. Make a mini sandwich by slicing open and filling with ham or roasted veggies for a fun appetizer.

Cultural Context

Pão de queijo is a beloved Brazilian snack originating from the Minas Gerais region. It's traditionally eaten for breakfast or as an afternoon snack with coffee. The use of tapioca flour reflects the indigenous ingredients native to Brazil, and the bread's popularity shows the country’s love for simple, flavorful comfort food.

Enjoy these warm cheesy bites with your loved ones. I guarantee you'll find yourself craving these again and again.

Frequently Asked Recipe Questions

→ What gives these bread puffs their chewy texture?

The tapioca flour is key to the chewy and light texture in these puffs. It creates a soft, elastic crumb unlike typical wheat-based breads.

→ Can I use other flours instead of tapioca flour?

Using other flours will alter the texture significantly. Tapioca flour is essential for that signature chewiness and must not be replaced.

→ What types of cheese work best in this dish?

A combination of shredded cheese like mozzarella, provolone, cheddar, and grated parmesan adds depth and richness to the flavor.

→ Is garlic necessary, and can it be adjusted?

The minced garlic and garlic powder or salt add a lovely aromatic quality but can be adjusted to taste or omitted if preferred.

→ How should the dough be handled before baking?

The sticky dough is scooped into mini muffin tins using spoons dipped in water to prevent sticking, then topped with herbs and seasoning before baking.

→ What is the best way to serve these bread puffs?

Serving the puffs warm, fresh out of the oven, highlights their softness and enhances the melted cheese flavor, making them ideal as snacks or appetizers.