Bread Story
These little cheese breads have one job. Disappear. Crisp on the outside, wonderfully chewy in the middle and packed with rich cheese, Brazilian pão de queijo are impossible to stop eating. They're perfect with coffee, alongside a barbecue or served warm as the ultimate snack.
You’ll Need
Makes 18–20 cheese breads
For the Dough
250g tapioca starch
100ml whole milk
60ml vegetable oil
1 tsp sea salt
1 large egg
150g mature Cheddar, finely grated
100g Parmesan, finely grated
To Finish
Olive oil spray (optional)
Optional but Dangerous
Mozzarella
Chilli flakes
Smoked paprika
Garlic butter
Cream cheese
Method
Add the milk, vegetable oil and sea salt to a saucepan and gently heat until just beginning to simmer.
Pour the hot mixture over the tapioca starch in a large bowl and mix until combined.
Leave the mixture to cool for 10 minutes.
Add the egg and mix thoroughly until fully incorporated.
Stir through the Cheddar and Parmesan until a smooth, slightly sticky dough forms.
Roll into balls approximately the size of a golf ball.
Preheat the air fryer to 180°C.
Arrange the dough balls in a single layer, leaving space between each one.
Air fry for 10–12 minutes, until puffed, lightly golden and crisp on the outside.
Leave to cool for 2 minutes before serving warm while the centres remain soft and cheesy.