Pão de Queijo

Pão de queijo are pillowy, chewy cheese rolls from the state of Minas Gerais in Brazil, eaten morning, noon, and night as a snack, breakfast bread, or alongside coffee. Their distinctive chew comes from polvilho azedo — fermented cassava starch — which gives them a gluten-free structure that puffs dramatically in the oven and collapses into a wonderfully dense, gooey centre on cooling. Minas cheese (queijo Minas) is the traditional choice, though Parmesan and mozzarella together make an excellent substitute.

Serves: 4

Ingredients

• 250g (2 cups) polvilho azedo (sour tapioca starch) or tapioca starch
• 120ml (½ cup) whole milk
• 60ml (¼ cup) neutral oil
• 1 tsp fine salt
• 2 eggs, lightly beaten
• 150g (5 oz) queijo Minas, Parmesan, or a mix of Parmesan and low-moisture mozzarella, finely grated

Instructions

1. Preheat oven to 200°C (400°F). Lightly oil a 12-cup muffin tin or line a baking sheet with parchment.
2. Place the tapioca starch in a large mixing bowl.
3. Combine milk, oil, and salt in a small saucepan. Bring to a full boil over medium heat, then immediately pour over the starch. Stir vigorously with a wooden spoon — the mixture will look crumbly and messy at first.
4. Allow to cool for 5 minutes until just warm enough to handle, then work with your hands until the dough comes together into a smooth mass.
5. Add the beaten eggs in two additions, working them in thoroughly after each addition. The dough will be soft and slightly sticky.
6. Add the grated cheese and knead until evenly incorporated.
7. With wet or lightly oiled hands, roll the dough into golf ball-sized rounds (about 40g / 1.4 oz each). Place in the muffin cups or spaced well apart on the baking sheet.
8. Bake for 20–25 minutes until puffed and golden brown with slight cracks on the surface. Serve within 10 minutes of baking while still warm.

Cook's Notes: Polvilho azedo (sour starch) gives a tangier, chewier result than sweet tapioca starch — worth seeking out at Brazilian or South American grocery shops. The dough can be shaped into balls and frozen raw; bake from frozen adding 5 minutes to the cooking time.