Pão de Queijo (Brazilian Cheese Bread)

Out of all the things I think I could have made to celebrate the Rio Olympics, this may have been the easiest authentic tasting recipe.

Seriously.

I had never baked with tapioca flour before, so THAT was a new experience.  But with so few ingredients and it being a mix/scoop/bake recipe, it was easier than cookies!

Ingredients:

4 cups tapioca flour
1 1/4 cups milk
1/2 cup water
6 tablespoons oil
1 1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 large eggs
1-2 teaspoons salt (adjust to taste)

Preheat the oven to 400 degrees F.

In the bowl of a standing mixer place the tapioca flour and set aside.

In a saucepan stir together the milk, water, oil and salt.  Bring to a boil.

As soon as the milk mixture boils pour it over the flour and mix well with the dough hook attachment. The dough is really white and sticky.

With the mixture still on add the eggs, one at a time until they are incorporated.  It takes a while. ;)

Once the dough is uniform add the cheeses, a little at a time until mixed throughout.

Use a medium to small cookies scoop to scoop the dough onto a parchment lined cookie sheet.

Bake in the oven for 15-20 minutes.  They should be golden and puffed with little flecks of dark where the cheese it.  Serve warm and enjoy the ooey gooey cheesy rolls!

Let's eat!

Recipe adapted from Olivia's Cuisine Authentic Brazilian Cheese Bread (Pão de Queijo).