Brazil is famous for its pão de
The only weird ingredient is tapioca flour. Bob’s Red Mill makes it, and you can find it at Whole Foods. Tapioca flour is gluten-free, so this cheese bread is great for gluten-free eaters.
- 2 cups whole milk
- Salt (to taste)
- 1/2 cup vegetable oil
- 8 tablespoons butter (melted)
- 4 1/4 cups tapioca flour
- 4 eggs
- 2 cups grated farmer’s cheese (or any firm, fresh cow’s milk cheese)
- Optional: 1/4 cup cheddar cheese (grated)
Mix milk, salt, vegetable oil, and butter in a pot, and bring to a boil. As soon as it boils, remove from heat. Stir tapioca flour into the milk and butter mixture. Stir in the eggs and the cheese, and mix well. Let mixture cool for 15 to 30 minutes so that it will be easier to handle. (You can chill it in the refrigerator for 15 minutes or so).
With floured (tapioca flour) hands, shape the dough into golf ball-size balls and place them on a baking sheet. Deep-fried the rolls for 5 to 8 minutes, until they are puffed up and golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes.