Brazilian Cheese Breads

photo of Brazilian Cheese Breads on a white plate

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.
overhead photo of Brazilian Cheese Breads
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.
close-up photo of Brazilian Cheese Breads
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.
Brazilian Cheese Breads photo
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.

photo of tapioca starch package

Brazilian cheese breads

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: Brazilian
Servings: 12 cheese balls
These savory chewy Brazilian cheese breads, also known as Pao De Qeuijo, are so easy to make and very addicting!


  • 1/2 cups nonfat milk
  • 1/2 cups water
  • 1/4 cups canola oil
  • 1/4 tsp salt
  • 2 1/2 - 3 1/2 cups tapioca flour
  • 1 extra large egg
  • 4 oz grated cheddar cheese (or you can use 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 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

Nutrition Facts
Brazilian cheese breads
Amount Per Serving (1 ball)
Calories 204 Calories from Fat 73
% Daily Value*
Fat 8.1g12%
Saturated Fat 2.3g14%
Trans Fat 0.1g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 3.9g
Cholesterol 25.1mg8%
Sodium 120.9mg5%
Carbohydrates 31.2g10%
Sugar 0.6g1%
Protein 3g6%
Vitamin A 150IU3%
Calcium 80mg8%
Iron 0.5mg3%
Net Carbs 31g62%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

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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