Truffle Brazilian Cheese Bread (Pão de Queijo) – Easy Version

Truffled Cheese Bread (Brazilian Version)

From a Brazilian grandma to your table — a warm, cheesy hug from Brazil.

A beloved snack across Brazil, pão de queijo is a staple at breakfast, afternoon tea, or anytime you crave something comforting and delicious. Crispy on the outside, soft and chewy on the inside, these cheese breads are naturally gluten-free and full of flavor. Passed down through generations, this recipe brings the cozy joy of Brazilian kitchens straight to yours — even if you're far from Minas Gerais.

Ingredients:

• 2 cups of tapioca flour/starch (this is the closest substitute to povilho. But you still can find "povilho azedo" in specialized international markets if you want an original flavour)

• 1 cup whole milk

• 1/2 cup vegetable oil (or light olive oil)

• 1 tsp salt

• 2 large eggs

• 1 cup grated mozzarella cheese (You can also can use cheddar or mixed cheese for extra flavour)

• 1 cup finely grated Parmesan cheese (high quality)

• 1 mg of Truffle Salsa or Truffle Sauce for each Cheese Bread

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.

2. In a small saucepan, heat the milk, oil, and salt over medium heat. Bring to a gentle boil, then remove from heat as soon as it starts bubbling.

3. Place the tapioca flour in a large bowl. Pour the hot liquid over it and stir well to form a thick, sticky dough. Let it cool for about 5–10 minutes.

4. Add the eggs one at a time, mixing well after each. The dough will be sticky but elastic.

5. Mix in the cheeses until the dough is smooth and well combined.

6. Lightly oil your hands and shape the dough into small balls (1 to 1.5 inches).

7. Add 1 mg of your favorite Great Southern Truffles Black Truffle Sauce or Salsa, and mix again until fully incorporated. This adds a special flavor twist and a gourmet touch to our cheese bread!

8. Place the balls on the baking tray and bake for 20–25 minutes, or until puffed and golden on top.

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