15-Min Crispy Pão de Queijo
Pillowy cheese bread balls that puff up golden in 15 minutes—no yeast, no waiting. Traditionally Mineiro, but fast enough for a weeknight snack or breakfast.
- Total time
- 15 min
- Servings
- 12
- Calories
- 145
- Protein
- 6g
Ingredients
- 1 cup tapioca starch (polvilho doce)
- ½ cup whole milk
- 4 tbsp butter
- 1.5 cups gruyère or cheddar, shredded
- 1 large egg
Instructions
- 1
Heat milk and butter in a small saucepan until steaming, about 2 minutes. Remove from heat.
- 2
Stir tapioca starch and cheese into the warm mixture until combined. The mixture will be thick and paste-like.
- 3
Let cool for 2 minutes, then beat in the egg until the dough is smooth and glossy.
- 4
Line a baking sheet with parchment. Scoop dough into 12 walnut-sized balls and space them 2 inches apart.
- 5
Bake at 400°F for 12 minutes until puffed and golden brown on top; they will deflate slightly as they cool.
- 6
Serve warm. They're best eaten within a few hours but are still good at room temperature.
Tools you’ll need
- small saucepan
- wooden spoon
- baking sheet
- parchment paper
- ice cream scoop (optional, for uniform balls)
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