PlatosTradicionales

Traditional Brazilian Dishes

Brazilian Cheese Bread

Prepare Brazilian cheese bread: small golden bites on the outside, soft and elastic on the inside, made with yuca starch and without wheat flour. A traditional recipe from Minas Gerais, perfect for breakfast, snack, or to accompany a coffee.

Brazilian cheese bread golden on the outside and soft on the inside, served with a cup of coffee
Preparation35 min
Cooking25 min
Total60 min
Servings20
DifficultyEasy

The secret to these cheese breads is to scald the starch with hot liquid, temper the dough before adding the eggs, and use a flavorful cheese that melts well. The recipe yields approximately 20 units.

01

Ingredients

Have everything ready before you begin.

  • ✓250 g of sweet yuca starch or sweet cassava flour
  • ✓100 g of sour yuca starch or sour cassava flour
  • ✓120 ml of whole milk
  • ✓120 ml of water
  • ✓80 ml of vegetable oil
  • ✓1 teaspoon of salt
  • ✓2 large eggs
  • ✓200 g of grated cheese, preferably meia cura cheese, or a mix of parmesan and mozzarella

02

Step-by-step method

  1. 01

    Preheat the oven to 200 °C, with top and bottom heat

    Preheat the oven to 200 °C, with top and bottom heat. Line a baking sheet with parchment paper.

  2. 02

    Place the milk, water, vegetable oil, and salt in a saucepan

    Place the milk, water, vegetable oil, and salt in a saucepan. Heat over medium heat until the mixture reaches a gentle boil and the liquid is very hot. Turn off the heat.

  3. 03

    Put the sweet cassava flour and sour cassava flour in a large container

    Put the sweet cassava flour and sour cassava flour in a large container.

  4. 04

    Pour the hot liquid slowly over the starches while mixing...

    Pour the hot liquid slowly over the starches while mixing with a wooden spoon or a heat-resistant spatula. Stir until all the starch is moistened and dry areas are eliminated.

  5. 05

    Let the dough rest for about 10 minutes, until it is lukewarm and...

    Let the dough rest for about 10 minutes, until it is lukewarm and you can touch it without burning yourself.

  6. 06

    Add the first egg and mix until it is fully incorporated

    Add the first egg and mix until it is fully incorporated. Add the second egg and mix again until the dough comes together.

  7. 07

    Add the grated cheese in two or three batches

    Add the grated cheese in two or three batches. Knead with a spatula or with clean hands until you get a shiny, moist, and sticky dough.

  8. 08

    Moisten your hands slightly with water or grease them with a thin layer...

    Moisten your hands slightly with water or grease them with a thin layer of oil. Take portions of approximately one large tablespoon and shape into smooth balls.

  9. 09

    Place the balls on the baking sheet, leaving about 4 cm between them

    Place the balls on the baking sheet, leaving about 4 cm between them. If the dough is difficult to handle, refrigerate it for 20 or 30 minutes before shaping the breads.

  10. 10

    Bake for 20-25 minutes, without opening the oven door during the first...

    Bake for 20-25 minutes, without opening the oven door during the first 15 minutes. They will be ready when they are puffed, lightly golden, and firm on the outside.

  11. 11

    Let the breads rest for about 5 minutes after removing them from the oven

    Let the breads rest for about 5 minutes after removing them from the oven. Serve them warm, alone or accompanied by coffee, tea, or a cold drink.

Cooking tip
  • Do not substitute yuca starch with wheat flour, as it would completely change the texture.
  • Scald the starches well with very hot liquid to achieve the characteristic elastic interior.
  • Let the dough temper before adding the eggs to avoid them curdling and forming lumps.
  • If the dough is too sticky, refrigerate it for 20 or 30 minutes; do not add flour or more starch.
  • If you can't find sour cassava flour, the recipe suggests using 150 g of sweet cassava flour and 150 g of sour cassava flour to maintain a good combination of elasticity and volume.
  • You can freeze the raw balls on a baking sheet and, once firm, store them in an airtight container. Bake them directly frozen and add a few minutes to the cooking time.
  • If the outside browns too quickly, lower the baking sheet one level or reduce the temperature slightly. If they remain too pale, add a few minutes of cooking without prolonging it too much to avoid drying the center.