Cheese Puff Bread Recipe- Copy Cat Fogo de Chao Bread

close up of brazilian cheese bread roll cut in half

Cheese Puff Bread Recipe- Copy Cat Fogo de Chao Bread

Course: Appetizer, Side Dish

Cuisine: American

Keyword: brazilian cheese bread, bread with tapioca flour, cheese puff bread, fogo de chao bread, pão de queijo

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 100kcal

Author: Chef Jessica Formicola

Recreate Fogo de Chao rolls at home with this Brazilian cheese bread recipe. Chewy centers, crisp edges, and naturally gluten-free.

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Equipment

Ingredients

1 cup whole milk
1/2 cup unsalted butter
1 teaspoon coarse kosher salt
2 cups tapioca flour
5 oz Parmesan or Cotija cheese finely shredded
2 eggs at room temperature
2 teaspoons sugar
1 tablespoon olive oil
Cooking Spray

Instructions

Preheat the oven to 350°F. Grease the insides of a light colored mini muffin tin with cooking spray or vegetable shortening.
In a medium saucepan, combine the 1/2 cup unsalted butter, 1 teaspoon coarse kosher salt and 1 cup whole milk. Bring to a low boil.
As soon as mixture boils, transfer it to a mixing bowl. Using an electric hand mixer or stand mixer, slowly add in the 2 cups tapioca flour. Be very careful because the mixture can spit out and it is hot!
Blend in the grated 5 oz Parmesan or Cotija cheese, 2 eggs, 2 teaspoons sugar and 1 tablespoon olive oil. Mixture will be the consistency of a chunky pancake batter- pourable and thick, but liquid-y.
Spoon or pour the dough into individual muffin tins to about 2/3 full.
Bake for 20 minutes. Puffs will start to puff right out of the tin and be golden brown on the tops with a dimple in the center.
If you've tried this recipe, please come back and leave us a comment or star rating to let us know how it was!

Video

Notes

Storage: If you have any leftovers, you can store at room temperature in an airtight plastic container. You don't have to refrigerate, but if you prefer to do so, you can.

Freezing: You can freeze baked cheese puff bread. Simply place them in airtight plastic bags and squeeze out as much air as possible. Freeze for up to 6 months.

Reheating: Like most breads, it will get gummy and chewy if reheated in the microwave. Even though it takes a few extra minutes, I suggest wrapped in aluminum foil and reheating in an oven preheated to 350 degrees for about 5-10 minutes.

Nutrition