If you’ve ever dined at Texas de Brazil and found yourself captivated by those warm, pillowy cheese bread rolls served tableside, you’re not alone.
This texas de brazil cheese bread copycat recipe recreates the iconic Brazilian pão de queijo that guests rave about. These gluten-free, cheesy puffs feature a crispy golden exterior with an incredibly soft, stretchy interior that’s simply irresistible.
Whether you’re craving a taste of your favorite steakhouse or want to impress guests with an authentic Brazilian treat, this texas de brazil cheese bread recipe delivers restaurant-quality results right in your own kitchen.
What Does Texas de Brazil Cheese Bread Taste Like?
The flavor profile of texas de brazil cheese bread is uniquely addictive. Imagine biting through a crispy, golden shell into a warm, airy center with a delightfully chewy texture.
The parmesan cheese provides a rich, savory umami depth that’s not overpowering but perfectly balanced. Unlike traditional bread, these puffs have a subtle tang and a distinctive stretchy quality thanks to the tapioca flour.
The exterior develops a satisfying crunch while the inside remains tender and almost custard-like. Each bite melts in your mouth with buttery, cheesy goodness that pairs beautifully with coffee or grilled meats.
Texas de Brazil Cheese Bread Recipe Ingredients You’ll Need
Main Ingredients:
- 16 oz tapioca flour (also called tapioca starch)
- 8 oz whole milk
- 2 oz vegetable oil
- 1½ cups grated parmesan cheese (freshly grated recommended)
- 2 large eggs (room temperature)
- 1½-2 tsp sea salt
Essential Kitchen Utensils
- Stand mixer with paddle attachment
- Medium saucepan
- Mixing bowl
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Wooden spoon or heat-resistant spatula
Preparation and Cooking Time
Prep Time: 15 minutes
Cooking Time: 30 minutes
Cooling Time: 5 minutes
Total Time: 50 minutes
Servings: 20-24 cheese bread puffs
Texas de Brazil Cheese Bread Recipe Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2: Heat the Liquid Mixture
In a medium saucepan, combine the whole milk, vegetable oil, and sea salt. Place over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to prevent scorching.
Step 3: Create the Tapioca Base
While the liquid heats, measure the tapioca flour into the bowl of your stand mixer. Once the milk mixture begins bubbling vigorously, immediately pour it over the tapioca flour. Mix on medium speed until thoroughly combined. The dough will look sticky, clumpy, and somewhat irregular-this is completely normal.
Step 4: Cool the Mixture
Allow the hot tapioca mixture to cool for about 5 minutes until it’s warm to the touch but no longer hot. This step is crucial to prevent the eggs from scrambling in the next step.
Step 5: Incorporate the Eggs
With the mixer running at medium speed, add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. After both eggs are mixed in, the dough should transform into a smoother, more cohesive consistency.
Step 6: Add the Cheese
Add the grated parmesan cheese to the mixture and blend on medium speed until evenly distributed throughout the dough.
Step 7: Shape the Cheese Bread
Wet your hands with cold water or lightly grease them with vegetable oil to prevent sticking. Pinch off portions of dough and roll them into balls approximately 2 inches in diameter (about the size of a ping-pong ball). Place each ball on the prepared baking sheet, spacing them at least 2 inches apart to allow for expansion.
Step 8: Bake to Golden Perfection
Bake in the preheated oven for approximately 30 minutes, or until the cheese bread puffs are crisp and golden brown on the outside. They should sound hollow when tapped.
Step 9: Serve Immediately
Remove from the oven and serve warm for the best texture and flavor experience.
Customization and Pairing Ideas for Serving
1. Classic Brazilian Steakhouse Style
Serve your texas de brazil cheese bread alongside grilled meats like picanha, flank steak, or ribeye, just as they do at authentic churrascarias. The cheesy puffs complement the smoky, charred flavors of barbecued proteins perfectly.
2. Breakfast Companion
Transform these cheese breads into a morning treat by pairing them with hot Brazilian coffee, fresh fruit, and scrambled eggs. The combination creates an authentic Brazilian café da manhã (breakfast) experience.
3. Cheese Variety Experiment
While parmesan is traditional, try substituting or combining with other cheeses like aged cheddar, gruyère, or pecorino romano for different flavor profiles. A blend of parmesan and mozzarella creates extra stretchiness.
4. Herb-Infused Version
Fold in 2 tablespoons of finely chopped fresh herbs like rosemary, thyme, or chives into the dough for an aromatic twist that elevates the savory notes.
5. Spicy Kick Addition
Add ½ teaspoon of cayenne pepper or 1 tablespoon of finely minced jalapeños to the dough for a spicy Brazilian cheese bread variation that pairs wonderfully with cold beer.
6. Garlic Butter Glaze
Brush the warm cheese bread with melted garlic butter immediately after baking for an extra layer of richness that mimics popular Brazilian street food versions.
7. Appetizer Platter Centerpiece
Create a Brazilian-inspired appetizer spread by serving the cheese bread with chimichurri sauce, Brazilian vinaigrette salsa, and fresh guacamole for dipping.
Expert Tips for Perfect Texas de Brazil Cheese Bread
1. Temperature Matters for the Liquid
The milk and oil mixture must reach a full, rolling boil before pouring over the tapioca flour. This scalding process gelatinizes the starch, which is essential for achieving the signature chewy texture. If the liquid isn’t hot enough, your cheese bread will be dense and gummy.
2. Don’t Skip the Cooling Step
Allowing the tapioca mixture to cool before adding eggs is non-negotiable. If you add eggs to mixture that’s too hot, they’ll cook prematurely and create an unpleasant scrambled texture rather than binding the dough properly. Wait until you can comfortably touch the bowl.
3. Use Freshly Grated Parmesan
Pre-grated parmesan contains anti-caking agents that can affect both texture and flavor. Grating a block of parmesan yourself ensures better melting, superior taste, and a more authentic result in your texas de brazil cheese bread copycat recipe.
4. Wet Hands Are Your Best Friend
The dough for Brazilian cheese bread is notoriously sticky. Keep a small bowl of cold water nearby and dip your hands frequently while shaping. This prevents frustrating sticking and allows you to form smooth, uniform balls quickly.
5. Size Consistency Ensures Even Baking
Try to make all your cheese bread balls roughly the same size so they bake evenly. Inconsistent sizing means some will be overdone while others remain undercooked. Use a small ice cream scoop for uniformity if hand-rolling proves challenging.
6. Give Them Space to Expand
These puffs expand significantly during baking, sometimes doubling in size. Place them at least 2 inches apart on your baking sheet, or they’ll merge together and lose their individual shape and crispy exterior.
7. Serve Immediately for Best Texture
Texas de brazil cheese bread is at its absolute best when served fresh from the oven while still warm. The exterior is crispiest and the interior most tender during the first 15-20 minutes after baking. If you must wait, reheat them briefly to restore some of that fresh-baked magic.
Storage and Reheating Guidance
Store cooled cheese bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze in a sealed bag for up to 3 months. Reheat in a 300°F oven for 5-7 minutes until warmed through and crispy again.
Texas de Brazil Cheese Bread Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium saucepan, combine the whole milk, vegetable oil, and sea salt. Place over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to prevent scorching.
- While the liquid heats, measure the tapioca flour into the bowl of your stand mixer. Once the milk mixture begins bubbling vigorously, immediately pour it over the tapioca flour. Mix on medium speed until thoroughly combined. The dough will look sticky, clumpy, and somewhat irregular-this is completely normal.
- Allow the hot tapioca mixture to cool for about 5 minutes until it’s warm to the touch but no longer hot. This step is crucial to prevent the eggs from scrambling in the next step.
- With the mixer running at medium speed, add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. After both eggs are mixed in, the dough should transform into a smoother, more cohesive consistency.
- Add the grated parmesan cheese to the mixture and blend on medium speed until evenly distributed throughout the dough.
- Wet your hands with cold water or lightly grease them with vegetable oil to prevent sticking. Pinch off portions of dough and roll them into balls approximately 2 inches in diameter (about the size of a ping-pong ball). Place each ball on the prepared baking sheet, spacing them at least 2 inches apart to allow for expansion.
- Bake in the preheated oven for approximately 30 minutes, or until the cheese bread puffs are crisp and golden brown on the outside. They should sound hollow when tapped.
- Remove from the oven and serve warm for the best texture and flavor experience.
Video
Notes
Common Questions and FAQs
Here, we’ve got you covered with some common questions about the Texas de Brazil Cheese Bread Recipe that people often ask.
Can I make texas de brazil cheese bread without a stand mixer?
Yes! While a stand mixer makes the process easier, you can mix everything by hand using a sturdy wooden spoon. The arm workout is worth it for these delicious cheese puffs.
Why is my cheese bread dough so sticky?
This is completely normal! Tapioca flour creates an inherently sticky dough. Simply keep your hands wet or oiled while shaping, and the stickiness won’t be an issue.
Can I use tapioca pearls instead of tapioca flour?
No, tapioca flour (also called tapioca starch) and tapioca pearls are different products. You must use tapioca flour for this recipe to achieve the proper texture.
Is this recipe gluten-free?
Absolutely! Since tapioca flour is naturally gluten-free, this texas de brazil cheese bread is safe for those with celiac disease or gluten sensitivity.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before shaping and baking. Let it come to room temperature for easier handling.
What can I substitute for whole milk?
You can use 2% milk, though the results will be slightly less rich. For dairy-free versions, unsweetened almond or oat milk works, though the flavor will differ from the authentic recipe.
Why didn’t my cheese bread puff up?
The most common reasons are: liquid wasn’t hot enough when added to flour, dough was too hot when eggs were added, or oven temperature was too low. Ensure your oven is properly preheated to 350°F.
This texas de brazil cheese bread copycat recipe brings the magic of Brazilian churrascarias straight to your kitchen. With simple ingredients like tapioca flour, parmesan cheese, and eggs, you can create those iconic gluten-free puffs that have captivated restaurant-goers for years.
The crispy exterior and chewy, cheese-filled interior make these irresistible whether served as an appetizer, side dish, or snack. Now that you’ve mastered this authentic recipe, you’ll never need to wait for a restaurant visit to enjoy these beloved Brazilian cheese breads again!
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