Brazilian cheese bread
This Brazilian cheese bread recipe is an amazing option if you're looking for a sharable, bite-sized bread that works perfectly with almost any dip or main dish you can think of and adding cannabis to the mix makes it easy to serve up small doses of cannabinoids without having to infuse the entire meal, which is great for beginners.
Brazilian cheese bread
Pão de queijo is a delicious snack and breakfast bread that’s light, fluffy, chewy, crunchy, and savoury, with an intense cheesy flavour. It’s a type of Brazilian cheese bread that’s perfect for sharing. These bite-sized pieces combine cayenne and nutmeg inside a crisp interior with a soft bubble-filled middle that delivers a soft, melt-in-your-mouth feel.
Preparation time: 10 minutes
Cooking time: 30 minutes
Chilling time: 2 hours
Calories: 79
Servings: 30-50
Ingredients
- 2 large eggs
- 5 ounces grated parmesan cheese
- 2 cups tapioca powder
- ½ cup water
- ½ cup cannabis-infused extra virgin olive oil
- 3 tablespoons cannabis-infused extra virgin olive oil
- ½ cup whole milk
- 2 teaspoons kosher salt
- 1 pinch of cayenne
- 1 pinch of black pepper
- 1 pinch of nutmeg
Tools
- Food processor
- Silicone spatula
- Stand mixer fitted with a paddle attachment
- Saucepan
- Whisk
- Large bowl
- Plastic wrap
- Parchment paper
- Baking sheets
Instructions
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Put the eggs and cheese in a food processor and blend them into a paste which should take 1 minute.
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Use a silicone spatula to scrape down the sides of the processor then process the ingredients for another 30 seconds.
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Combine the salt and tapioca powder in a stand mixer bowl, using a paddle attachment. Set this aside for now.
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Whisk the milk, oil, and ½ cup of water together in a saucepan and set the burner to medium-high heat to bring the mixture to a gentle boil.
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Once the liquid begins to boil, remove the saucepan from the heat and pour the mixture into the stand mixer bowl, with the tapioca and salt.
Beat the ingredients together until the dough is smooth and lump free.
Turn off the stand mixer, and add in the cheese, nutmeg, black pepper, and cayenne.
Beat the ingredients on low speed for approximately 10 minutes, or until the dough turns yellow.
Move the dough to a medium bowl and cover it with plastic wrap.
Put the dough in the fridge to stiffen for at least 2 hours.
Preheat the oven to 350°F and while you wait, line 2-3 baking sheets with parchment paper.
Cover your hands in a thin film of flour and start by grabbing small-sized (approximately 1 tablespoon) pieces of the dough one at a time to divide it.
Now roll the dough bits in your hands one at a time, to turn them into perfect balls.
Put anywhere from 16-18 dough balls onto each baking sheet.
Bake the dough in the preheated oven for 20 minutes, rotating the sheets halfway from front to back. When they’re cooked, they should be a light golden-brown colour.
Serve this cheese bread while it’s hot and fresh.
Storage tips and tricks
Make this cheese bread recipe ahead by freezing the dough balls prior to baking in an airtight container. Fresh, cooled pieces of bread may be stored in Tupperware or Ziploc baggies where they’ll stay good for up to 3 days. However, it is important to note the texture changes significantly when these salty snacks aren’t eaten immediately.
