Cheese Puff Bread Recipe- Copy Cat Fogo de Chao Bread

30m
Serves 12
https://www.savoryexperiments.com/cheese-puff-bread-fogo-de-chao-bread/

Directions

  1. 1Preheat oven to 350 degrees.
  2. 2Grease the inside of a mini muffin tin with cooking spray.
  3. 3In a medium sauce pan, combine butter, salt and milk.
  4. 4Bring the mixture to a low boil.
  5. 5As soon as the mixture boils, transfer it to a mixing bowl.
  6. 6Using an electric hand mixer or stand mixer, slowly add in tapioca flour, being careful as the hot mixture can spit out.
  7. 7Add in cheese, eggs, sugar and oil.
  8. 8Spoon dough into individual muffin tins to about 2/3 full.
  9. 9Bake for 20 minutes until puffs are golden brown on the tops.
  10. 10Serve while warm.

Ingredients

  • 1 cups tapioca flour
  • 0.5 cup whole milk
  • 0.25 cup unsalted butter
  • 0.5 teaspoon salt
  • 2.5 oz Parmesan or Cotija cheese (finely shredded)
  • 1 eggs (at room temperature)
  • 1 teaspoons sugar
  • 0.5 tablespoon olive oil
  • Cooking Spray

Equipment

Muffin TinStand MixerHeavy Bottom Sauce Panelectric hand mixermixing bowl

Tips

  • You can freeze baked cheese puff bread in airtight plastic bags for up to 6 months.
  • Reheat cheese puff bread in an oven preheated to 350 degrees for about 5-10 minutes, wrapped in aluminum foil, to avoid gumminess from microwaving.
  • You can use hard cheeses like Pecorino or Parmesan as substitutes for Cotija cheese.
  • If the batter is hard to mix in the saucepan, transfer it to a stand mixer, large bowl, or blender.
  • Do not overboil the milk/butter/salt mixture as it can make the finished rolls tougher.
  • Use whole milk; less than whole milk will result in a watery batter.
  • You can refrigerate the dough and bake more rolls the next day by letting it come closer to room temperature.
  • For grating cheese, use the paddle attachment on a stand mixer to crumble it.

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