Paõ de Queijo
One of Brazil's most iconic breads, paõ de queijo is loved the world over, because let's face it, who doesn't love bread and cheese?!
On Dorset Street, Dublin 1, you'll find a true taste of Brazil in Sugar Loaf Bakery. Run by Fabiano Mayor, a talented baker who opened the bakery a few years ago with his business partner to bring Brazilian flavours and his passion for baking to Ireland's capital.
Selling breads, cakes, sweet breads, savoury snacks and Brazilian coffee, Sugar Loaf is a favourite among the Brazilian community in Dublin and locals. The queues outside are proof of how popular it is!
Listen to our episode on Brazilian food and community in Ireland, which features an interview with Fabiano, here.
“The Brazilian Bakery – the most religious tradition of Brazilian people after soccer.” – Sugar Loaf Bakery
Thanks to Fabiano for sharing his recipe for this delicious cheese bread with us. You can source tapioca flour in Brazilian shops and most international shops throughout the country.
Paõ de Queijo (Brazilian Cheese Bread)
4 cups tapioca flour
1 & 1/4 cups milk
1/2 cup water
6 tbsp vegetable oil
1 & 1/2 cups Parmesan cheese, grated
1 cup Cheddar cheese, grated
2 large eggs
2 tsp salt
Preheat the oven to 200C with a rack in the middle.
Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.
Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky.
With the mixer still on, add the eggs, one at a time. You will think they won't mix, since the tapioca flour mixture is so sticky, but hang in there because they will.
Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.
The dough is supposed to be soft and sticky. However, if you're worried it's too liquidy, add some more tapioca flour. Just don't over do it or your cheese bread will be tough and not too gooey.
To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.
Place the balls on a baking sheet covered with parchment paper and bring it to the preheat oven.
Bake for 15-20 minutes or until they are golden and puffed.
Time to EAT!! Serve them warm and enjoy!