Po de Queijo (Brazilian Cheese Bread)

Very authentic. When I told my Brazilian husband I was going to make Pao de Queijo he said they'd never turn out authentic because we can't get the ingredients here. When he tasted them, he declared them authentic! I did use half and half but next time I'm going to try it with 2% milk to see if there's a difference because they are kind of rich. I sprayed some cooking spray on my hands when I went to shape the balls because I found that the dough was very sticky. Worked really well.

We loved, loved, loved these. Using half 'n half gave the rolls the softest texture and the cheese made them gooey inside. Definitely a keeper recipe. I set them on the table, then I asked my kids to taste and rate them. In 5 minutes they had completely disappeared. They are addictive! They puff up a lot in the oven leaving these air pockets of gooey goodness inside. Thank you for the recipe!

Fabulous! Everyone loved these. The crust is crispy and the inside moist and delicious. It took my oven 30 minutes til done and beautiful. Loved these!

Absolutely amazing! The only change I made was I used about 1 3/4 c. parmesan cheese and 3/4 c. extra sharp cheese. To us they were perfect. HINT: my batter was very soupy, I think because I missed the step of stirring in the tapioca starch/flour when you take the hot half and half mixture off the stove and rather stirred it in about 20 minutes later. HOWEVER: I pulled out my mini muffin tin, sprayed it with olive oil, and poured in the batter. They baked up to perfection! (I will say this misstep made making them easier as I didn't have to deal with the gloppy batter and rolling them into balls. I may even do this the next time I make them.) I will definitely make them again.

I am brazilian , and it has been a long time I don't eat it a great brazilian cheese bread! Love it!

Delicious! I've never had Pao de Queijo before and am hooked! The measurements here were perfect even with using only 1 egg instead of 2. I was following a different recipe from this site that was failing me and ended up referring to this one to compare ingredients and help me fix my third attempt. Voila! This recipe saved the day and was used for my actual Brazilian themed dinner 1-2 weeks later. I used coconut milk as I cannot tolerate regular milk, but I think any plant based milk would work. I forgot to let the dough rest one time and the bread was still good, but much better if you let it rest a little. Thanks so much for sharing this recipe!

Followed the recipe exactly and they were amazing!!!! We make these all the time and everyone loves them!

I love this bread. It has the chewiness missing in GF breads. I have made it with ricotta cheese and it was great too. I make it more liquid to have a self flattening dough when it bakes. I use this for pizzas and even crackers. Very versatile. Play with this.

Amazing dish!!! Thank you for sharing. We had a new friend over for dinner and I (Southern Cook) decided to attempt a Brazilian Dinner. Followed the recipe exactly. Final preparation, used a little EVO on a barking prep mat and gloves to form the dough into a single roll. Cut the roll into 12 sections of about 2.5 inches. Then rolled them by hand into balls. Placed them on a 1/2 sized baking sheet with parchment paper. Results were perfect. Brazilian guest said that they were very authentic. They stole the show! Thank you for sharing. Lol, making them for another dinner tonight.

I added 1/2 tsp of baking soda and 1 tsp of baking powder and 1/4 cup of extra flour to the recipe. I found the original recipe to be a bit too oily. I also used freshly grated Parmesan and cheddar.