Pão de Queijo Minas

A Taste of Brazil: The Story of Pão de Queijo

Pão de Queijo, a beloved Brazilian cheese bread, hails from the southeastern state of Minas Gerais, a region renowned for its rich culinary tradition. With roots dating back to the 18th century, this savory delight has a history steeped in the use of local ingredients such as cassava. During Brazil's colonial period, indigenous ingredients like cassava were combined with techniques brought by European settlers, creating iconic dishes like this cheese bread.

Pão de Queijo holds a special place in Brazilian culture, often enjoyed during breakfast or as a snack during the traditionally celebrated afternoon coffee. The elasticity and flavor are results of the unique combination of starch and tangy cheese, making it an irresistible staple across the country.

Ingredients

• 1 cup cassava flour
• 1 cup whole milk
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• 2 eggs, at room temperature
• 2 cups grated Minas cheese (or substitute with parmesan for an alternative)

Instructions

Preparation

Begin by preheating your oven to 375°F (190°C). Arrange your oven rack to the middle position to ensure even cooking of your Pão de Queijo. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

In a medium saucepan over medium heat, combine the milk, vegetable oil, and salt. Stir the mixture occasionally and bring it to a gentle boil. Once the liquid mixture has just started to bubble, remove the saucepan from the heat source and slowly add in the cassava flour.

Mixing the Dough

Using a wooden spoon, vigorously stir the mixture until it is combined and smooth, forming a cohesive dough. Allow the dough to cool for about 10 minutes. During this cooling process, ensure the mixture is cool enough to handle but still warm to the touch.

Add the eggs to the cooled dough one at a time. It's crucial to mix well after each addition to ensure a smooth texture. You may use your hands or a stand mixer fitted with a paddle attachment for this step.

Incorporating Cheese

Finally, fold in the grated Mines cheese until it's thoroughly mixed into the dough. This is the critical step that imparts the unique cheese flavor and the classic chewy texture of Pão de Queijo.

Shaping and Baking

Using slightly oiled hands, shape the dough into small balls, approximately the size of a golf ball. Arrange them on the prepared baking sheet with at least a 1-inch gap between each ball. Place the tray in the oven and bake for about 20 to 25 minutes. Keep an eye out for a golden color with a lightly crisp exterior and soft center.

How to Enjoy

Allow the Pão de Queijo to cool slightly before serving warm—they can be enjoyed plain or paired with accompaniments like cured meats, jams, or a warm cup of coffee. In Brazil, they are often shared at family gatherings, creating an atmosphere of warmth and hospitality.

Pão de Queijo can also be stored. Keep them in an airtight container at room temperature for up to two days, or freeze before baking. When the craving strikes, simply bake the frozen balls directly from the freezer. They make a perfect gluten-free snack or breakfast addition any day.