This authentic Brazilian pão de queijo features a unique twist with natural yogurt that creates an incredibly fluffy texture with a perfectly crispy exterior and soft, chewy interior. These golden cheese breads puff up beautifully in the oven and deliver that irresistible stretchy cheese pull that makes pão de queijo so beloved. The addition of yogurt creates extra tenderness while maintaining the traditional chewy texture that defines this classic Brazilian snack.
Ingredients
- 500g (1.1 lbs) tapioca flour (sweet or sour)
- 180ml (3/4 cup) plain natural yogurt
- 180ml (3/4 cup) whole milk
- 90ml (6 tablespoons) vegetable oil
- 2 tablespoons margarine or butter
- 1/2 tablespoon salt
- 3 large eggs
- 300g (10.5 oz) grated mozzarella cheese (or cheese of choice)
- Oil for greasing hands
Instructions
Preparing the Hot Liquid Base
- Combine liquid ingredients: In a medium saucepan, add the yogurt, milk, oil, margarine, and salt. Mix well and bring to a rolling boil over medium-high heat.
- Scald the tapioca flour: Place the tapioca flour in a large mixing bowl. When the liquid mixture is boiling, gradually pour it over the flour while stirring constantly with a wooden spoon. Add the liquid in small portions, mixing thoroughly between additions to ensure all flour is properly scalded without lumps.
- Mix thoroughly: Continue stirring until all flour is incorporated and no raw flour remains. The mixture should be smooth and well-combined. Let cool for 10-15 minutes until safe to handle.
Creating the Dough
- Add eggs gradually: Once cooled, add eggs one at a time, mixing well after each addition. Start with a spoon, then use your hands for better texture control. The dough should be soft and pliable, not too wet or too dry.
- Knead the dough: Work the dough by hand, kneading and pressing until smooth and elastic. This step is crucial for achieving the proper texture that allows the bread to rise properly.
- Incorporate cheese: Add the grated cheese and knead until evenly distributed throughout the dough. Taste and adjust salt if needed, depending on the saltiness of your cheese.
Shaping and Baking
- Preheat oven: Set oven to 170°C (340°F). Use only the bottom heating element if possible for even cooking.
- Shape the bread: Lightly oil your hands to prevent sticking. Roll portions of dough into balls about 5cm (2 inches) in diameter. Place on ungreased baking sheet, spacing them about 5cm apart as they will expand significantly.
- Bake: Place in preheated oven and bake for 25 minutes until golden brown and puffed up beautifully.
- Final crisping: Turn off oven and leave bread inside for an additional 10 minutes with door closed. This prevents deflation and creates a crispier exterior.
Freezing Instructions
These cheese breads freeze exceptionally well. Shape into balls and place on baking sheets. Freeze until solid, then transfer to freezer bags. Store for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to cooking time.
Time and Servings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cool Time: 15 minutes
- Total Time: 1 hour
- Yield: 20-24 cheese breads
Nutrition Information (per piece)
- Calories: 165
- Protein: 8g
- Carbohydrates: 18g
- Fat: 7g
- Calcium: 180mg
Why This Recipe Works So Well
This pão de queijo recipe incorporates yogurt, which adds beneficial probiotics and creates extra moisture that results in an incredibly tender interior while maintaining the characteristic chewy texture. The tapioca flour provides the signature elasticity and gluten-free structure that makes these breads so unique. The scalding technique activates the starch in the tapioca flour, allowing the breads to puff dramatically during baking. The combination of cheese and eggs provides high-quality protein and calcium, while the tapioca flour offers easily digestible carbohydrates. This traditional Brazilian comfort food delivers both satisfaction and nutrition, making it perfect for breakfast, snacks, or alongside coffee as is customary in Brazil.