Pão de Queijo (Brazilian Cheese Breads)

Personal Note

“I grew up eating pão de queijo every day in Belo Horizonte. When I moved to the U.S., it took me nearly a decade to recreate the taste I missed so dearly. Now I bake them and feel instantly back home.” —Joana David Avritzer

👩‍🏫 Submitted by Joana David Avritzer, Professor of Economics
📍 Home Country: Brazil (Minas Gerais, Belo Horizonte)
🍽 Serves: 40–45 small bites (typically 4–5 per meal)
🕒 Prep Time: 30 min dough + 30 min shaping
🔥 Cook Time: 25 minutes at 400°F (preheated)
🌱 Dietary Info: Vegetarian, Gluten-Free

Ingredients

• 275g sweet yuka/cassava/tapioca starch
• 225g sour yuka/cassava/tapioca starch (Or 500g tapioca flour if the other two are unavailable, but note: flavor may differ)
• 400g freshly grated cheese (preferably queijo minas, queso fresco, or mozzarella)
• 100g freshly grated Parmesan
• 110g salted butter
• 1 cup (230 ml) unflavored almond milk (or regular milk, adjust butter/salt accordingly)
• 1 tbsp salt
• 3 eggs

Instructions

• In a large bowl, mix the starch and salt.
• In a small saucepan, bring butter and milk to a boil. Pour the boiling mixture over the starch and mix with a wooden spoon to ensure full incorporation. Let cool.
• While it cools, grate your cheeses.
• Once the dough is cool to the touch, mix in the eggs by hand.
• Add the cheeses and knead until the dough becomes soft and moldable—not sticky.
• Roll the dough into equal-sized balls using about 1/8 cup per ball. Uniform size is important for even baking.
• To Freeze: Place on a baking tray (not touching) and freeze overnight. Once frozen, store in a bag or container.
• To Bake: Preheat oven to 400°F. Place frozen balls 1 inch apart on a baking sheet. Bake for 25 minutes, until golden and puffed. Eat the same day—freshness matters!

Cultural Context

Pão de queijo is an iconic part of daily life in Minas Gerais, Brazil. Found in bakeries, cafés, and homes, it’s a comforting breakfast or afternoon snack deeply tied to the local identity.

Pro Tip

Use queijo minas and both types of yuka starch if you want the most authentic texture and flavor. While substitutions are possible, nothing compares to the original combination.