What is Pao de Queijo?
Pao de Queijo is a traditional Brazilian bread, added as part of the World on a Plate bread guide with baking times, ingredients and a clear step-by-step method.
Brazilian cheese bread
Serve with dishes from the Brazilian cuisine page, alongside soups, stews, dips, breakfast plates or sharing boards depending on the bread style.
Bread profile
Country of origin
Pao de Queijo belongs with Brazilian. This bread belongs to Brazilian food culture and helps readers understand how everyday baking connects to regional meals, family tables and local ingredients.
Open the Brazilian cuisine page to see recipes, food history and menu ideas.
Serve with dishes from the Brazilian cuisine page, alongside soups, stews, dips, breakfast plates or sharing boards depending on the bread style.
How to bake Pao de Queijo
Ingredients
tapioca starch
milk
water
oil or melted butter
egg
grated cheese
firm cheese
salt
Step-by-step method
Mix the dough
Combine the dry ingredients for Pao de Queijo, add the liquid gradually and mix until a rough dough forms.
Knead or fold
Knead for 8 to 10 minutes, or use stretch-and-folds for wetter doughs, until the dough becomes smoother and elastic.
First prove
Cover and leave until doubled or clearly airy. For deeper flavour, prove more slowly in a cool place.
Shape
Turn out gently, shape into the traditional form and place on a lined tray or in a prepared tin.
Final prove and prepare oven
Rest until puffy. Preheat the oven fully and add steam for crusty loaves if useful.
Bake
Bake until deeply coloured and cooked through. A finished loaf should sound hollow underneath or reach about 94C inside.
Cool
Cool on a wire rack before slicing so the crumb sets properly.
