Pão de Queijo (Brazilian Cheese Puffs)
If you can’t find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results. This recipe appeared in our March 2011 issue as a part of Dorothy Irwin’s profile on cassava, Taking Root.
- 1 cup sour tapioca starch
- 1 cup finely grated Parmesan
- 1⁄2 cup plus 2 tbsp. flour
- 1 tsp. kosher salt
- 1⁄2 tsp. active dry yeast
- 3⁄4 cup milk
- 4 tbsp. unsalted butter, cubed
- 2 eggs
- Heat oven to 350°. In a large bowl, whisk together tapioca starch, Parmesan, flour, salt, and yeast. Heat milk and butter in a small saucepan over medium-high heat until butter melts. Pour mixture into dry ingredients along with 1 egg and stir until dough forms; cover and let sit for 30 minutes. Using a tablespoon, portion out dough and roll each into a ball. Place on parchment paper-lined baking sheets, spaced 2″ apart; beat remaining egg in a small bowl and brush balls with egg. Bake until browned, 25 to 30 minutes.