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A Taste of Brazil - Pão de queijo!

BRAZIL | Wednesday, 1 February 2012 | Views [5605]

I recently experienced Brazilian BBQ – so now a visit to Brazil is on my list!

Grilled chorizo, steaks of every kind, beef ribs, BBQ chicken, grilled bocconcini, sweet cinnamon covered pineapple, lamb, pork belly, bacon wrapped chicken skewers, chicken sausage and complimentary sides of creamy potato’s with specks of bacon, delicious tomato salsa, hot cheesy pasta, chili dressing and pão de queijo (cheesy buns)!

If I weren’t so full from all of the meat (and trying to out eat my partner) I would have enjoyed a couple more pão de queijo (and a few more Brazilian cocktails!).

Pão de queijo is one of the most popular snacks in Brazil. The soft cheesy buns with gooey cheese centers compliment the meat heavy country nicely. They are inexpensive and are often sold from street side stands all over Brazil.

They are simple to make and smell amazing when baking, plumping up into perfect round balls. Try them for yourself while dreaming of being in Brazil like me.


(Please note: Any kind of cows milk cheese can substitute the traditional brazilian famers cheese in this recipe.)


  • 2 cups of milk
  • 8 tablespoons unsalted butter, melted
  • 1/2 cup vegetable oil
  • 4 1/4 cups tapioca flour
  • 4 eggs
  • 2 cups grated farmer's cheese
  • 1/4 cup grated cheddar cheese
  • salt to taste


1.) Preheat the oven to 350 degrees.

2.) Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil. As soon as it boils, remove from heat. 

3.) Stir tapioca flour into the milk and butter mixture. 

4.) Stir in the eggs and the cheese, and mix well. 

5.) Let mixture cool for 15-30 minutes, so that it will be easier to handle. (I like to chill it in the refrigerator for 15 minutes or so). 

6.) With floured (tapioca flour) hands, shape the dough into golf ball size balls (about 50 gram portions) and place them on a baking sheet. 

7.) Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes. 

8.) Serve warm.

Recipe courtesy of Kate Hoffman, our resident foodie at World Nomads.

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Tags: brazil, brazilian bbq, connect locally, food, recipe, travel

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