Pão de queijo (Brazilian cheese buns)

These cheese buns are very popular appetizers, and they are said to be from the Brazilian states of Goiás and Minas Gerais. The exact origin of this dish is uncertain, but it is speculated that the recipe exists since the eighteenth century in Minas Gerais, but it has become popular in all of Brazil only since the 1950s.

This recipe for Pão de queijo is the one that tastes closest to the real thing, since the process of scalding pre cooks the dough. The brazilian cheese, the minas meia cura, is hard to find outside Brazil therefore it can be substituted for grated parmesan or extra sharp cheddar cheese, with different results, but the tapioca flour can be bought at large asian stores…

Pao de Queijo

Making Pão de queijo

* 4 cups tapioca flour (500g)
* 1 tablespoons Fondor maggi seasoning (or salty chicken bouillon powder), to taste
* 2 cups of milk (470 ml)
* 1 cup oil (236 ml)
* 2 big eggs or three small
* 4 cups grated brazilian old cheese (minas meia cura brand)
* oil to grease the pan


1) Pour the flour in a large bowl; separately, mix the Fondor seasoning mix, the milk and the oil. When it begins to boil, sprinkle the flour in this preparation, stirring constantly to break any lumps.

2) Let this dough cool down completely; pour the eggs in and mixing with a wooden spoon one at a time, also adding some grated cheese and kneading, after adding each one.

3) Preheat the oven to 375 ˚F. Grease your hands with oil. Shape the little buns, about 1 inch in diameter then arrange them on a greased baking sheet.

Put the baking sheet in the oven and bake until they are cooked, or about 15 to 20 minutes; their tops will brown but very slightly.

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