Brazilian Cheese Breads

I love Brazilian cheese breads, also known as Pao De Qeuijo. I’ve made them a few times but I’m always curious to try different recipes. These savory chewy breads are easy to make and so addicting.

I’ve tried a few recipes already and all have been pretty good. I’m continually coming across more recipes and love trying them all out. Recently I came across a recipe posted in Tasty Kitchen that looked promising.

This was one of my favorite recipes. The cheese melted into the dough creating a more uniform color. The breads puffed up nicely, cracking slightly. I did have to add some more tapioca flour than what the recipe called for in order to get the dough come together.

I only wish these breads stored better. They lose their chewiness after a day and become dense. Luckily they are easy to make. Just make sure you plan ahead and have tapioca flour in your pantry. I usually buy tapioca flour from chinese grocery stores like Ranch 99 because they are sold very cheap there.


Brazilian cheese breads


1/2 cups Milk
1/2 cups Water
1/4 cups Canola Oil
1/4 teaspoons Salt
2 1/2 - 3 1/2 cups Tapioca Flour
1 extra large Egg
4 ounces grated cheese (I like cheddar or Parmesan)


1. Preheat oven to 350ºF and line 2 baking sheets with parchment paper.
2. In a small saucepan bring the milk, water, oil, and salt to a boil. Remove the pan from heat and set aside. Add in 2 1/2 cups tapioca flour until dough becomes smooth.
3. Make sure the dough is still very warm but not searing hot and stir in the egg and cheese. Stir until dough becomes thick and can be molded without being too sticky. Add additional tapioca flour if needed. I needed an additional 1/2-1 cup. Roll dough into 1? balls. Place on the greased baking sheets and bake for 20-25 minutes until puffy and golden.

Slightly adapted from recipe posted on Tasty Kitchen

All images and content are © Kirbie's Cravings.

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6 comments on “Brazilian Cheese Breads”

  1. I’ve tried making these a couple of times from scratch and both times were FAIL. 🙁 Edible but just weren’t right either in appearance or texture.

    I’ll give this recipe a try!

  2. Since they don’t save well, it’s great to know that the dough freezes beautifully and that the rolls can be baked directly from frozen dough.

    Looking forward to trying this recipe. I have good luck so far but I’ve only made two kinds. 1) this recipe, which gives ingredients by weight, something I think makes a big difference and 2) a mix by the brand name “chebe”.

    It was in trying all of the different chebe mixes that I learned how wonderful these are made into cinnamon rolls, italian foccacia and more. Extremely versatile and everyone loves them.

  3. Thanks for the recipe.
    I did it and it turns out right.

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