How to Make Pão de Queijo (Brazilian Cheese Bread)

Pão de Queijo is a great example of Brazilian food and culture. It reminds me of afternoon snacks after school, having them at kids parties or just eating them when you're out and about (there are "pao de queijo" chains). As you can imagine, there are many different ways of making, shaping and eating it. You can vary the cheese mixture, the breadyness, the size, the shape... It's very versatile. A few suggestions: - it's common to eat them dipping it in dulce de leche or some kind of cheesy dip - the larger ones can be made into panini sandwiches - using jalapeno cheese, garlic or herbs on the dough can help flavor it. Love this Brazilian food journey that ATK is doing!!! Can't wait to see what's next!

[@shermancharles307]

Yaaaaaaassssss. My husband is Brazilian, so I learned how to make pão de queijo from scratch. This is nearly the same method I use. Resting and chilling the dough is something I never considered! Thanks for the tip.

[@DayumQuitPlayin]

😂😂😂

[@mygirldarby]

Your husband should make it for you!

[@Artlostudio]

Hi Sherman! I’m Brazilian and I have a recipe that I struggle with on rolling the dough! As you I never considered chilling the dough and to add the baking powder! I think these tips will help my pão de queijo keep its shape!!! Thank you ladies for these tips!

[@RodrigoBraga]

Given how hard it is to find our local ingredients abroad, you did a nice job adapting the original recipe =)

[@deelanders6132]

Cape cod is very Brazilian. Its like little Minas here. Except in the winter it snows.

[@weltonleal8301]

Is not that hard to find the ingredients you just have to go to a local brazilian store to buy the yucca flower

[@13c11a]

I used to live in Brazil and I got "saudades" (nostalgia) watching you make these beautiful little breads. I will have to make some soon. Obrigado! (Thank you.)

[@NC-qc7wd]

When I go to Brazil, I have visited for the last 10 years and I wish I could live there, I always have a basket with tiny ones they are awesome! Going for this recipe and see it myself. This is my fav show when it comes to science cooking!

[@cherylanderson3340]

I learned so much here! I loved Tapioca pudding which my mom made & I haven't had since. Also, have tried Bubble Tea, & was told that the "bubbles" were tapioca, but when the assorted names of the root were mentioned, I had no idea they were the same root. These rolls look amazing. How will I ever give up carbs!

[@AdvancedUSA]

I started salivating right after they out the cheese in!

[@melissamarquez2946]

Wow! I cant wait to make these and share it with my friends. Sharing with my friends may be difficult but I can send them pics.

[@---.-----]

Pão de queijo tastes better when you're sharing it with those you hold dear!

[@dianapardo6379]

Excellent recipe!!! I’m from Brazil and this cheese bread is fantastic 🎉🎉🎉🎉❤

[@Sevil2024]

I watched a few different versions and yours is the best for me. Maybe not to a Brazilian but you have excellent tips. Thanks.

[@bartholomeustein8884]

If I had to put money on a Brazilian snack that would succeed in the US, it would be Pão-de-Queijo. Very well done! And pay no attention to people who say “that’s not the real one”. There are almost as many recipes of cheese bread as households in Brazil. And it is “gluten free”, if you think this is important.

[@Rodrigo_91]

Coxinha

[@gasgasgas]

Costco sells it. Target too. However, it doesn’t seem to be a success. Their recipe is more authentic than this one though. You don’t want cheese bun to be “bready” as in this recipe. It should be mushy/shiny inside. The frozen ones at Costco are perfect in this sense but I think this is not good for the average American taste.

[@joeymama4666]

I know I'll be buying it if I see it while I'm shopping. Watching this made me seriously hungry.

[@GleyciRodrigues1]

@@gasgasgas those sold at costco and Target don't even come close to the taste of real pão de queijo. I do it at home and it gets many times better than those and I'm not even a professional hahaha

[@paulseminara2483]

I tried other recipes. Chilling the dough is the way to go. Thank you!!!

[@NarsilRenewed]

I LOVE IT how you always give little pro tips throughout your recipes and the process, very informative! Thank you!

[@carolfleury5854]

Thank you so much for gluten-free recipes! Have to give up gluten and getting grumpy over lack of tasty alternatives. Going to have to start baking my own food.

[@alexandreandrejow7711]

Originally pão de queijo is made using a mix of fermented and unfermented tapioca starch. The fermented one adds a very unique flavor.

[@T0TALLYDiFFiNT3R3STS]

Made this today and they came out great! Would use less parmesan and less salt next time but the texture was so good - crunchy on the outside and chewy on the inside! Thanks ATK~

[@dr5830]

Hello, the recipe says 3 cups, but the video says 12ounces. What should I go by?

[@jujub4553]

I love these two OG’s together! 👯‍♀️

[@angiehernandez5315]

God bless you always ladies

[@farabbagsfdtt]

Very nice. Well done.

[@FoodTechLife]

This is my favorite. So much that I made a video about them. Of course you added useful improvements and tips. 😄

[@diogosantista]

you can use sweet or savory fillings. Sweet fillings that go well are dulce de leche or jam. Savory fillings you can use cream cheese or pulled pork or peperonni. If you make a big pão de queijo you can make a gluten free sandwich for those who have problem with gluten.

[@augustocesardemoraes1866]

Liked by a Brazilian pão de queijo lover

[@renatogdn]

Nice adaptations. The only thing I would DEFINITELY not do, though, is the egg wash before taking them to the oven. Besides that, well done! Good adaptation of Pão de Queijo. And a little tip, you can keep the dough frozen for a looooong time. Just get the dough once it's done, shape them into the desired size and freeze them on a baking sheet. Once they are frozen, remove them from the baking sheet and put them on a sealed container (plastic bag, for example) and that's it! You got Pão de Queijo for any occasion!

[@fernandammaciel]

As a Brazilian from Minas, I agree with this comment!

[@juneritchie2498]

Agree!

[@jman4817]

Love the freezing tip!

[@KristinahaileyPermanentMakeup]

Do you bake them from frozen state or must thaw before baking?! Looking forward to your reply.❤

[@renatogdn]

@@KristinahaileyPermanentMakeup you should bake them frozen straight from the freezer to the oven, no need for thawing. Just lay them on a greased baking tray and straight to the pre-heated oven.

[@Bertoluuuucci]

In the original recipe, we use a fermented tapioca flour, which makes it puff much more and create a crispy crust. But I like the version you made with the ingredients you have!

[@julianacosta9012]

Tapioca or gum is the starch extracted from cassava. It is the main ingredient of some typical Brazilian delicacies, created in Brazil in Pernambuco in the 16th century.

[@rebeccaschadt7136]

Looks amazing guys!!!!

[@JoelGonzalez-ud7qo]

Have enjoyed this bread using other recipes and glad to try CI/ATK. Can you recommend any other cheese alternatives? For me pecorino is not readily available. Thanks as always!

[@Zelmel]

If you can get cheddar, a well-aged extra sharp cheddar is really nice in pao de queijo.

[@JoelGonzalez-ud7qo]

@@Zelmel Thanks, I too thought an aged, drier cheese might also work.

[@DouceVipere]

The best cheese for this bread is feta, which I mix with mozzarella and a little parmigiano or provolone. Don’t use only one type of cheese if you want the right texture.

[@JoelGonzalez-ud7qo]

@@DouceVipere Thank you!

[@johannaquinones7473]

Omg! Trying this recipe this weekend! Thanks!

[@junhoryutube]

Thank you for clarifying weight of tapioca starch in the video. I wish that the weight is also mentioned on the recipe page as well.

[@allens9523]

Thank you ATK!!! I've tried 3 or 4 different Pao de quejo recipes, and they were all too loose and gummy, and they all burned on the bottom. Your recipe worked perfectly the first time. Much more "solid" and delicious! Thank you so much!

[@htmayumi]

Allen, this recipe is quite different of the real brazillian pao de queijo. No baking powder, definetelly. So if I could help you, I recommed you to wait the yuca cold down after hot milk and then put the cheese and eggs, one by one using your blessed hands till you get the texture and roll the breads. Here we use mozzarela instead all those cheeses and it gets amazing! Not so salty and still incredible

[@CFG39]

The correct pronunciation of Pão de Queijo is not “POW de queijo” but “PONE de queijo”. In Portuguese, words with ão have an ‘N’ sound at the end. For example, the São in São Paulo is pronounced similarly to the English word “Sound” without the D. Anyway, the bread looks really good!

[@raysska]

Yes. Tu está correct, i querer nada deixa

[@eridu77]

She said cheesewood! Hahaha!!!

[@CFG39]

@@eridu77 pau de quiejo lol

[@ignaciocossini6007]

Nobody cares. Brazilians pronounce everything wrong too

[@joeymama4666]

The insulate baking sheets work. I got one as a gift, but their method of using two trays works too.

[@Passionforfoodrecipes]

I was gonna try and get a rise out of you with one of my bread puns... But it was just so *cheesy, dough.*

[@grungeman86]

Gosh, you guys nailed it. It looks absolutely stunning! Great job!

[@madcitywendy]

Love your videos. I am so amazed by what I learn from your team.

[@sherrysunshine6986]

Aww I like the Gooey ones! nice tips though for the steam and double pan. Thank you.

[@whatcsees]

I agree😉

[@kareninalabama]

I want to make these right now!

[@yukjellybeans]

These are so yummy

[@pedrito77]

This is similar to Colombia's pandebono and almojábana. Since I can't get the right cheese here in the States, I use Mexican cotija cheese, which is also an aged cheese, much better than parmigiano cheese , IMO.

[@matthewposton3243]

When you were trying to beat the egg for the glaze, the yolk really did not want to break

[@rufusred44]

ADVICE PLEASE! I've made this recipe several times to great success. I love eating them with a sweet jelly or making a sandwich. However, today they turned out flat and the insides seemed almost slightly raw. I turned down the heat when I put them in initially but due to my unpredictable oven, it was about 400 instead of 375 for the first half of the bake. I then I turned it down again after rotating the pan. I used avocado oil, I weighed the flour as directed but perhaps I should also have measured it to be 3 cups? I was disappointed in the result.

[@joanhyde1745]

Love this recipe. Where canI buy the Romano Peccarino cheese?

[@blueb4829]

Looks great. Cassava (yuka) is used in many South American dishes...sad that it's not better know in the US.

[@janfelshaw8217]

Very interesting.

[@levmatta]

Uhuuuuuu Brazilian recipe

[@philliparudolph9595]

is it possible to make the dough the night before and bake the next morning? and how long can you hold the dough?

[@Bee-ol1xr]

yes, don't stress about it. you can also freeze the dough so you have pão de queijo whenever you want =)

[@juneritchie2498]

Thanks for featuring Brazilian cuisine. It is delightgul. I am curious, though, why the egg wash was used and why the crackled top was considered quintessential unless they were used simply to Americanize the recipe. This technique was not in any of the Pão de Queijo I had while traveling in southeast Brazil with my Brazilian husband or those we made at home. Also, this cheesy delight in Brazil was not what I would consider 'bready" at all.

[@Bee-ol1xr]

true, the egg wash is something I've never ever seen in a pão de queijo recipe (I'm Brazilian and this is seriously the ultimate savoury snack for me)

[@gizanked]

I'm just waiting for guga to come comment. I've got a bag of tapioca flour in my pantry waiting to make these because of him.

[@Cyrribrae]

Still never been able to make a good version using his recipe, though. But his looks the best on camera, for sure I think haha

[@danielmoura9421]

Nah, only when they make Dry Aged Sous Vide Wagyu Picanha Cassava Bread

[@adrianolemann7012]

muito bom

[@jamiemcwilliams2767]

I think this would make an awesome gluten free pizza crust!!!

[@Elle0704]

Jamie Mcwilliams It does. The tapioca starch is sold in a box as “CHEBE PIZZA MIX”. You can get it on Amazon.

[@AussieAngeS]

Omg I need to make these 😍😍🤤

[@B3D5X]

I’ve got some in the oven right now (from frozen). Really wanted to do it from scratch now!

[@dr5830]

Hello, the recipe says 3 cups but the video says 12 ounces. What should I go by?

[@s.e.fernandez4002]

Gota try this one for sure! One more use for my tapioca starch. Thank you for making this video!

[@karengottesman6411]

Two sheet pans... genius.

[@jenniferr2057]

Love this bread! You read my mind! First!

[@jmoxwpu]

Am I gonna be the only one over here that caught Julia burning herself on the oven at 6:36?! Honestly, I’d love to see some outtakes from ATK, they seem like a cast that has a lot of laughs on and off camera.

[@diogocosenza493]

God thought the humankind was sad and depressed, so He gave us Pão de Queijo. Trust me, it goes very well with a cup of coffee followed by good stories at the balcony (the Minas Gerais way of live).

[@ramadanzehri2117]

Love you guys 💐😍

[@leobabat775]

Very yummy

[@GypsyBrokenwings]

Looks great!

[@jayw7616]

So why in your cookbook which i e purchased the recipe is totally different? It’s a batter consistency which you pour into muffin tray cups!?!?!

[@baluvideo]

Would you be able to make these then freeze them so you can unfreeze and bake later?

[@hiimgisa]

In Brazil we do that! But I don't know if you can do it using this recipe. I think it can work 🙂

[@Bee-ol1xr]

absolutely!

[@wriopomba]

It's not necessary to use baking powder. And in the original receipt we use two kinds of tapioca flour. The first on is the sweet, and another one is sour. One part of sweet flour and 3 parts of a sour flour.

[@NightOwl_30]

I love how you guys recognise you can't find the original ingredients by addressing the original recipe instead of just making a traditional dish American.

[@dadcelo]

I want it 😫

[@TJPoppy]

I don’t use vegetable oil, will olive oil or avocado oil work? 🙏🏼

[@lunasun666]

love this!!!! :)

[@Zelmel]

I love parm + cheddar in my pao de queijo. My main problem has been it being so sticky/wet they can't puff, so I may have to finally break and buy a kitchen scale to do it more accurately (especially since I have a gallon tub of tapioca flour specifically for this).

[@marymaryquitecontrary]

Zelmel You will be very happy weighing your flour. I do it all the time now, as I live in the desert. My bread dough was always too dry, but now it's perfect every time.

[@lilianbratt1308]

Next purchase...a gallon tub of tapioca flour..lol

[@cynthiaamitrano8915]

I’ll try this if I can find tapioca starch/flour.

[@jman4817]

Might better skip this one...I will be fat as mud eating those! They look great!

[@kaywoo1094]

Can you use plant base milk instead of cows milk?

[@htmayumi]

I don't think so... Try "pão de queijo vegano" on youtube

[@manetarofl]

A secret from the region where it comes from. You eat like regular bread. Put stuff in it... People eat as is but it's in the name. "Bread"

[@liannebedard5521]

I made a few batches, found them simple and yummy. Then some enterprising Brazilian immigrants founded a company and I bought quite a few packets. And then...Trader Joe's stocked their own version. The name branded ones sell out the minute they arrive. Only catch...they must be heated in regular oven, not microwave.,

[@deelanders6132]

In our house we make the small ones. Then make pulled pork sliders out of them. Love my brasiliera wife and all the good food!

[@ananouri3583]

How do I stop myself from eating them all before anybody else in the house gets any?

[@atakeda]

Try that dough on a waffle iron and thank me later! Instant success

[@alexcarvalho2175]

We don’t use baking powder on pão de queijo 🧀

[@celiasantissima9581]

Vixe

[@lindafromidaho2932]

It's a crime to show a recipe and give a link and then not allow access to the recipe. What am I supposed to do...pause the video for each ingredient and write it down quick? NO FAIR!!

[@sarinaeliyakim845]

how much milk?

[@mario9133]

The recipe looks great but, I have yet to see Cheese Bread being egg washed. Not sure I would like that. I will tell you what I liked though.... The size. Always thought they make them too small. They are so good, they should be bigger...lol

[@joaopaulolazari1397]

Please, from a brazilian, NEVER use egg wash in a pão de queijo

[@De_Elias]

That one hurts so bad to see

[@ellengregory8002]

Why?

[@juneritchie2498]

The finished cheese ball is delicate and does not need the crusty effect that eggwash could give it.

[@joaopaulolazari1397]

@@ellengregory8002 because you will never see a Brazilian doing that. It's simple not right. Changing the recipe because you don't have the cheese is one thing (an understandable one), using a egg wash is a total different one.

[@ellengregory8002]

@@joaopaulolazari1397 Oh so it doesn't hurt anything then. I thought there might be some reason they would want to avoid it, as theirs with the eggwash looked pretty good. But they shouldn't do it because it's not usually done. Ok.

[@barbaradeselle9087]

Your UTube channel is great but I have one very large problem with it, the recipe. I like to have a written recipe. You provide a link to the recipe. Going to the link, to get the recipe, I need to subscribe to your site. This is quite unfair. If you are willing to make a video then be willing to provide a written recipe, FREE. You make plenty of money just having a UTube channel, monetized I believe is what it is called, you can certainly provide a written recipe. So very disappointed with your channel 😔😥😔

[@Javmon9]

Also known as pan de bono in colombia

[@juansierra5704]

Do you guys spell it pandebono?

[@Javmon9]

@@juansierra5704 yes, sorry you are right.

[@sarinaeliyakim845]

cannot see the ingredients printed unless register and I do not with to do so. too bad!

[@dennisyazici1239]

I found many easier recipes.

[@lorettocastillo1888]

Why are the ingredients not available ?

[@velhocoyote]

another brazilian comment... I think it was over mixed... here we use the hands do mix dry and wet

[@sarinaeliyakim845]

i am going to watch another video since the milk quantity is not clear.

[@joanavirginiabatista5845]

For love! I'm a Brazilian woman, and I say: if you want to reproduce Brazilian recipes, search in Portuguese, it's simple, just go to Google translator, switch to Portuguese and search, because I guarantee you, this is far from being a cheese bread Brazilian! !! Note: I used Google to switch to English, so if I made an absurd mistake, sorry, it was never my intention to offend the language.

[@joegolok]

Guga has entered the chat

[@sarinaeliyakim845]

not clear the ingredients and the web site has that idiot web page which does not let me see the recipe. you should fix it.

[@nuhaqushair1124]

Why did my Brazilian cheese bread collapse after I took it out of the oven.

[@luciano-mra]

It might be 2 reasons: you aren't splashing hot liquids (milk+oil) into the flour, hydration phase; And/or you aren't using a tapioca flour that contains a part of sour tapioca. There are 2 kind of tapioca flour: "Doce" (sweet) and the sour (fermented) one. The "sweet" version gives your cheese bread a more soft, gummy or chewy aspect, sometimes a like bubblegum. The sour version gives it a more hard and airy aspect, plus a funky flavor (from the souring/fermentation process of the flour), that funky flavor improves the cheese flavor of your bread. Although you may use only one of them, the best result is mixing a part of both, in the ratio you prefer, start using 50/50. In case you can't buy them, or they aren't identified as sour and no-sour, try to guess the presence of the sour tapioca by its smell (the funky/cheese smell), or just change the brand.

[@juglardelzipa]

colombian pandebono.

[@jamesec1949]

Ola Bonita

[@MrCaine6969]

Guga makes these

[@jamesjfisk4968]

I wish Guga were here.

[@guilhermepasqual2690]

You REALLY don't want to eggwash pão de queijo.

[@juneritchie2498]

Agree!

[@ellengregory8002]

Why not? Theirs looked good.

[@velhocoyote]

unfortunately.. too dry

[@Therecipeforhealing]

I'm sorry but this is way too far from the original recipe. Chef John's recipe is very close to the original. And no they don't burn in the bottom.

[@gabrielchouinard7228]

Love these ladies , but couldn’t they have a Brazilian chef come up ?

[@ellengregory8002]

Yes, of course they could hire a Brazilian person and fly them up to Boston, put them up in a hotel, film them making the recipe and then pay for their flight back home. Or they could use the perfectly good, talented staff already on the payroll and already have a great rapport and have connected with their audience, to demonstrate the recipe as they've done here. If you have employees, you'll understand how important it is to hold onto those who have done their job exceptionally for literally decades rather than randomly searching for people in other countries to replace them with, solely for the sake of advancing "diversity".

[@joeymama4666]

@@ellengregory8002 Some people will never ever be happy.

[@gustavoanderson6258]

We don't use baking powder!

[@lenhister]

"2/3 cup plus 2 tablespoons of milk." This is a prime example of how ridiculous imperial measurements are and how you should just metric or weigh out the ingredients.

[@ellengregory8002]

The US doesn't use imperial measuremnents. We use United States Customary Units and SI. And this is no more ridiculous than random cranky foreigners who constantly feel the need to whine about a perfectly functional system used in a foreign country that does not even affect them . That is ridiculous.

[@aleka..]

@@ellengregory8002 🤦🏻 Ridiculous "American"* exceptionalism at its worst. (you USians even confiscated the name of the continent, ffs) It does affect the rest of us! When we see your measurements in recipes on this International site, that host videos, on this thing called world. wide. web. Get real. Really.

[@DayumQuitPlayin]

wilfing - You mean an American channel, on an American website, hosted on an American invented technology that you’re complaining about? You must be a Canadian. You’re jealous that your country isn’t as relevant as AMERICA. America is the envy of the world 😂😂

[@mattgannon6027]

USian ain't a word.

[@ellengregory8002]

@@aleka.. 1. Yes, it's American exceptionalism to point out to another uninformed foreigner that the US does not use the imperial system as they constantly accuse us of. Of course it is. Do you even think about what you're saying? 2. The name of the continent is North America, not "America". If you were better educated, you would know that the US, like China, India and the vast majority of people across the globe use the seven continent model, in which South America and North America are separate continents. The five continent model is used by a relatively small number of people worldwide. 3. The name "Americans" was given to people living in the colonies of North America by Europeans long before the republic was founded. We did not name ourselves, yet "Americans' is now what we are known as, whether you want to make up cute little names for yourselves to use or not. The entire world understands that the word "American" refers to citizens of the USA. Get over it.