Brazilian Cheese Bread captures a beautiful contrast in every bite — a thin, crisp exterior giving way to a delightfully chewy, stretchy center. Light yet satisfying, these little golden puffs are a feast for the senses and an effortless crowd-pleaser.
Ingredients Breakdown
The magic of Brazilian Cheese Bread lies largely in its choice of flour. Tapioca flour, derived from cassava, creates the signature chewy and elastic texture that makes this bread unlike any other. It’s naturally gluten-free and transforms the dough into a delightfully stretchy masterpiece once baked.
Choosing the right cheese is crucial to achieving a bold, savory flavor. Freshly grated Parmesan infuses the dough with rich, nutty notes that intensify during baking. Avoid pre-shredded cheese, which often contains anti-caking agents that can interfere with smooth mixing and proper puffing.
Milk, butter, and eggs work in tandem to craft the ideal dough consistency. Whole milk adds richness, butter provides flavor and tenderness, and eggs contribute structure and lift. Together, they create a dough that’s glossy, cohesive, and perfectly balanced.
Precise mixing and resting are key steps to ensuring optimal puffiness. Properly combining ingredients at the right temperatures and allowing the dough to cool before adding eggs prevents separation and guarantees a beautifully smooth, unified batter.
Step-by-Step Preparation Guide
Begin by gently heating the milk, butter, and salt until tiny bubbles appear around the edges of the pan. Care must be taken to remove it from the heat before it boils to prevent curdling and preserve the milk’s sweetness.
Quickly stir in the tapioca flour with a sturdy spoon, mixing until no pockets of flour remain. The mixture will look shaggy at first but will soon come together into a sticky, cohesive mass.
Allowing the dough to cool slightly before adding the eggs is vital. If the dough is too hot, it risks cooking the eggs prematurely, creating an undesirable, lumpy texture.
Add the eggs one at a time, beating well after each addition. The dough will appear to separate briefly but will come together with continued mixing. Incorporating the Parmesan last ensures the cheese is evenly distributed throughout the sticky dough.
Using a small ice cream scoop or tablespoon helps form consistently sized balls. Lightly greasing the scoop or spoon with oil can help manage the stickiness. Arrange the dough balls with a bit of space between them on the baking sheets to allow them to expand during baking.
Bake until the tops are golden brown and the breads have puffed significantly. They should feel light and hollow when tapped gently, signaling that the inside is cooked yet marvelously chewy.
Recipe Tips & Frequently Asked Questions
How to prevent the dough from becoming too runny:
Allow the dough to cool properly before adding eggs, and measure ingredients carefully to maintain balance.
Tricks for shaping sticky dough without a mess:
Lightly oil your hands, scoop, or tablespoon to make portioning much easier.
Why oven temperature matters for perfect puff and browning:
Baking at 375°F provides enough heat for expansion while allowing time for the tops to develop a deep, appetizing color.
Storing unbaked dough for future baking:
Scoop dough balls onto a tray, freeze until firm, then store in a zip-top bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Can I substitute other cheeses for Parmesan?
Absolutely — try sharp cheddar, Gruyère, or a mix of cheeses for different flavor profiles.
Can I freeze the dough or the baked cheese breads?
Yes, both the raw dough balls and the fully baked breads freeze beautifully.
Why did my cheese bread turn out flat?
Overheating the milk mixture or adding eggs too soon can disrupt the dough structure, causing flat results.
Is it possible to make this recipe dairy-free?
Yes, use plant-based butter, non-dairy milk, and a dairy-free Parmesan alternative, though texture and flavor may vary slightly.
What to Serve With This Recipe
Brazilian Cheese Bread is wonderfully versatile. Serve it alongside hearty soups like black bean or creamy tomato to sop up every last drop. It’s equally fantastic paired with a fresh, vibrant salad to add a chewy, savory contrast.
For a snack platter, accompany the cheese breads with bold dips such as chimichurri, roasted red pepper hummus, or garlic herb butter. Their cheesy bite makes them a standout addition to any appetizer spread.
For breakfast or brunch, enjoy them warm with a strong coffee, a drizzle of honey, or fresh fruit for a simple, satisfying meal.
Creative Variations
Enhance the flavor by adding finely chopped herbs like rosemary, thyme, or parsley directly into the dough. This brings a beautiful aroma and an extra layer of taste to each bite.
Experiment with different cheeses — a blend of mozzarella and cheddar creates a gooey, stretchy interior, while a bit of blue cheese can introduce a bold, tangy character.
Shape the dough into mini bites for party trays or finger foods. These petite versions bake faster and are perfect for entertaining.
Brazilian Cheese Bread is the kind of recipe that promises big rewards with surprisingly little effort. Its irresistible texture, cheesy richness, and versatility make it a go-to favorite for everything from casual snacks to festive gatherings. With endless ways to customize and enjoy, these fluffy golden delights are sure to become a staple in your baking repertoire.
Ingredients
1 cup Whole milk
½ cup Unsalted butter (1 stick)
1 teaspoon Salt
2 ½ cups Tapioca flour (10 oz)
2 Eggs
1 ½ cups Freshly grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking.
In a medium-sized saucepan, combine the whole milk, unsalted butter, and salt. Gently heat the mixture over medium heat until bubbles just begin to form around the edges—avoid bringing it to a full boil. Remove the pan from the heat and immediately stir in the tapioca flour, using a sturdy wooden spoon. Continue stirring until the mixture comes together into a cohesive, sticky dough.
Transfer the warm dough into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for 3 to 5 minutes, or until the dough appears smooth and slightly elastic. Allow the dough to cool for about 10 minutes before proceeding, to avoid scrambling the eggs.
Add the eggs one at a time, beating well after each addition. Mix for about 1 minute per egg, ensuring that each is fully incorporated before adding the next. Once both eggs are mixed in, add the freshly grated Parmesan cheese and continue mixing on medium speed until the dough is uniformly blended and remains slightly sticky.
Using a tablespoon or a small ice cream scoop, portion the dough into small balls and arrange them on the prepared baking sheets, spacing them slightly apart to allow for expansion.
Bake the cheese breads in the preheated oven for 15 to 20 minutes, or until they puff up beautifully and develop a light golden brown color on the tops. Serve warm for the best flavor and texture.
Brazilian Cheese Bread Recipe
Ingredients
- 1 cup Whole milk
- ½ cup Unsalted butter 1 stick
- 1 teaspoon Salt
- 2 ½ cups Tapioca flour 10 oz
- 2 Eggs
- 1 ½ cups Freshly grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking.
- In a medium-sized saucepan, combine the whole milk, unsalted butter, and salt. Gently heat the mixture over medium heat until bubbles just begin to form around the edges—avoid bringing it to a full boil. Remove the pan from the heat and immediately stir in the tapioca flour, using a sturdy wooden spoon. Continue stirring until the mixture comes together into a cohesive, sticky dough.
- Transfer the warm dough into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for 3 to 5 minutes, or until the dough appears smooth and slightly elastic. Allow the dough to cool for about 10 minutes before proceeding, to avoid scrambling the eggs.
- Add the eggs one at a time, beating well after each addition. Mix for about 1 minute per egg, ensuring that each is fully incorporated before adding the next. Once both eggs are mixed in, add the freshly grated Parmesan cheese and continue mixing on medium speed until the dough is uniformly blended and remains slightly sticky.
- Using a tablespoon or a small ice cream scoop, portion the dough into small balls and arrange them on the prepared baking sheets, spacing them slightly apart to allow for expansion.
- Bake the cheese breads in the preheated oven for 15 to 20 minutes, or until they puff up beautifully and develop a light golden brown color on the tops. Serve warm for the best flavor and texture.
Notes
- Heat the milk, butter, and salt just until bubbles begin to form; avoid overheating to ensure a better dough texture.
- Always use tapioca flour, as it’s essential for achieving the crisp crust and chewy interior of Brazilian cheese bread.
- Allow the dough to cool slightly before adding the eggs to help them incorporate smoothly.
- Use freshly grated Parmesan cheese; avoid pre-shredded varieties, which often contain fillers like wood pulp.
- Grate Parmesan from a block for better quality and cost savings.
- Use an ice cream scoop to portion the dough evenly for uniform-sized breads.
- Dip the scoop in water before each use to prevent the sticky dough from clinging.
