Brazilian Cheese Bread

I made these for breakfast this morning literally like 3 hours ago lol. Excuse the poor picture quality- these are the only photos I took using my phone, & because so many of you wanted to know the recipe, here’s an impromptu post straight from my phone ūüėČ

 I served these babies with poached eggs, thick cut bacon, & expresso coffee.

You all know my type of recipe- easy, things you already have accessible in your kitchen.  You might not have tapioca flour, but you can get that at your grocer in the baking section. It comes in small boxes- I have never seen it sold in large quantities. The size of the little box it comes in is usually the size of a jello box. I use 3 cups so it is your best bet to grab 2-3 packages.

I have been making this recipe every since we moved, because there are abs no Brazilian steakhouses in our neighborhood. I will be very honest though, these are better – YAY! My husband’s repeated kiss of approval always seals the deal, there are never any left overs.

My recipe is tweeked from Glojao’s¬†Pao de Qeuijo¬†on all recipes.

Making this so many times, I found that I like making mine a little more battery than doughy by using just a little more milk and water, and also using muffin/cupcake tins. ¬†It just really just has more of that restaurant feel, and I just love the feeling of the serving size more- biting into the roll a few times just tasting that chewy cheesy goodness in your mouth bite after bite as opposed to one ball in your mouth, and it’s done. ¬†If you like the smaller balls, use the original recipe above!

Ingredients

1/2 cup olive oil

1/4 cup water

1/2 cup milk or soy milk

1 teaspoon salt

3 cups tapioca flour

1.5 teaspoons minced garlic

1 cup grated Parmesan cheese

2 beaten eggs

Directions

Preheat oven to 375 degrees F (190 degrees C).

Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth.

Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be kind of battery but a very thick batter. Grease a muffin tin, and divide the contents of your batter evenly between the cups in the tin.

Bake in preheated oven until the tops are lightly browned for 20 minutes.

Let cool for a few mins and poop them out of the tin. You can serve these for breakfast like i did with eggs and coffee, or for dinner with steak and salad or even for a snack- any time of the day. They would truly make for great¬†hors d’oeuvres for your guests because they are such a treat heavenly treat.

I love sprinkling a little dried parsley on top .

You can serve them this way, or flip them over like I have in the 1st photo above!

I totally should have known to take photos with my camera- but hope you see even from this cell phone quality photo the chewy Japanese mochi-like or Korean ŽĖ°-like taste and texture- sooo perfectly flaky and crispy on the outside and cheesy and chewy on the inside!

Go try, and thank me later!

xo