Stuffed Brazilian Cheese Bread (Pão de Queijo) — 1 Dough, 7 Flavors
- 180 g whole milk
- 90 g water
- 90 g sunflower oil (or another oil of your choice)
- 8 g salt (or to taste)
- 300 g sour cassava starch
- 150 g sweet cassava starch
- 80 g whole eggs, beaten (weighed after beating)
- 200 g Parmesan cheese (grated)
- 100 g Provolone cheese (grated)
- Chocolate chips, dulce de leche, guava paste, coalho cheese, linguiça sausage, and a three-seed blend — chia, flaxseed and sesame (to taste)
- 1 Combine the milk, water, oil, and salt in a saucepan. Stir to dissolve the salt, then bring to a full boil over medium-high heat.
- 2
Place the sour cassava starch and sweet cassava starch in a large bowl. As soon as the liquid comes to a boil, over the starches and stir until the mixture looks like farofa. There should be no pools of liquid.
- 3
Let the mixture cool to room temperature before adding the eggs.- 4
Beat the eggs thoroughly until the yolks and whites are fully combined. Weigh out exactly 80 g of the beaten egg mixture and add it to the cooled starch mixture. Using the precise weight is essential to achieving the correct dough consistency.- 5
Mix until a dough forms, then turn it out onto a clean work surface and knead until it reaches a smooth, pliable consistency. The dough is sticky by nature — use a silicone pastry mat and vinyl gloves if desired to prevent sticking.
- 6
Add half of the Parmesan and half of the Provolone to the dough. Knead for about 3 minutes until fully incorporated. Add the remaining cheeses and knead for another 3 minutes. The dough is now ready.Filling and shaping:- 7
- 8
Divide the dough into small, evenly-sized portions. For center-filled cheese breads (e.g., guava paste or dulce de leche): flatten each portion in your palm, place the filling in the center, wrap the dough around it, and roll into a ball. Place these in silicone or non-stick paper molds to contain any leakage. For mix-in fillings (e.g., pork sausage): knead the filling directly into a portion of the dough, mix and roll into balls. Greasing the baking sheet is optional.
Baking:- 9
- 10
Preheat your oven to 356°F (180°C) for 10–15 minutes.
- 11
Bake at 356°F for 25–30 minutes, or until the rolls are set and lightly golden. Now just serve and enjoy the stuffed Brazilian cheese bread.
Watch the video to see the step-by-step recipe for stuffed Brazilian cheese bread. English dubbing available; to activate, click the Settings icon and select 'Audio track'.Note1 - Choose firm, dry fillings. Wet or pasty fillings release liquid during baking, make the cheese breads soggy, and cause the filling to leak.
2 - Keep all portions the same size so they bake evenly.
3 - Fillings like guava paste may leak slightly, but if placed precisely in the center the risk of the filling leaking is lower.
4 - See the video for a visual guide on how to fill and shape the Brazilian Cheese Bread.
For more cheese bread recipes or other gluten-free recipes, visit our recipes page: https://www.valedosabor.com/recipes/
- 2