1 ½ cups grated Parmesan cheese (or a mix of Parmesan and mozzarella for extra gooeyness)
2 large eggs
Instructions
Step 1: Preheat Oven
Preheat oven to 375°F (190°C).
Grease a mini muffin tin or line with parchment paper.
Step 2: Prepare Dough
In a saucepan, combine milk, butter, and salt. Heat until butter melts and mixture begins to boil.
Remove from heat and gradually add tapioca flour, stirring until fully incorporated. The mixture will be sticky and stretchy.
Step 3: Add Cheese and Eggs
Let the mixture cool slightly (so it won’t cook the eggs).
Add eggs one at a time, mixing thoroughly.
Stir in grated cheese until evenly combined.
Step 4: Shape Rolls
With wet hands, shape dough into small balls (about 1–1.5 inches in diameter).
Place them on the prepared baking sheet or mini muffin tin.
Step 5: Bake
Bake for 15–20 minutes, or until tops are lightly golden and puffy.
Serve warm for the best chewy-cheesy texture.
Tips for Success
Use a combination of cheeses (like mozzarella + Parmesan) for a melty, stretchy center.
Don’t overbake — they should be slightly soft inside.
Tapioca flour varies by brand; if dough is too sticky, add a little more flour, one tablespoon at a time.
Serving Suggestions
Serve warm, fresh from the oven.
Pair with coffee, tea, or hot chocolate.
Store leftovers in an airtight container and reheat in the oven — they stay chewy and soft.
Conclusion
Cheese bread is a small but mighty snack: crispy on the outside, chewy and cheesy on the inside. Once you taste it, you’ll understand why it’s a Brazilian favorite. Perfect for breakfast, snacks, or entertaining guests, it’s impossible to eat just one!
If you want, I can also give you a mini version you can make in under 20 minutes, perfect for quick cravings.
