Pão de queijo - Brazilian cheese bread balls

Marcello Tully / 10 June 2014

This classic Brazilian recipe for pão de queijo (cheese bread) comes from Brazilian-born chef Marcello Tully.

Cooking time

45 minutes, plus cooling time




  • 100g of Parmesan, grated (or vegetarian alternative)
  • 100g of mature cheddar, grated
  • 240 ml of milk
  • 120 ml of vegetable oil
  • 1 tsp of salt
  • 300g of tapioca flour, or sour Cassava flour
  • 2 eggs


  1. Put a saucepan on the heat, add the milk, oil and salt. Bring to the boil, whisk occasionally.
  2. Add the flour to the warm milk mixture. Stir thoroughly until it forms dough. Move this to a bowl, using wither a mixer with paddle attachment or by hand, beat the dough for several minutes.
  3. In a separate bowl, whisk the eggs together. Gradually incorporate the whisked eggs into the dough, follow this by adding the cheese.
  4. Mix the dough to combine, leave in the fridge to chill.
  5. Preheat the oven to 170°C/gas mark 3.
  6. Separate the dough into 24 pieces; gently roll these into balls. If you rub some flour on your hands it will stop them sticking. Place all of the balls on a greased baking tray.
  7. Bake the balls for 12-14 minutes until they are golden and puffed up.
  8. Give them time to cool slightly on a rack before serving.

Recipe courtesy of Great British Chefs. Visit their site for more bread recipes.

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