Tulo

Brazilian Cheese Bread Recipe

Tapioca starch has no gluten, so instead of a wheat-bread crumb these rolls puff up from steam and set into a springy, chewy structure held together by melted cheese and egg. Scalding the milk and oil before mixing partially gelatinizes the starch, which is what gives the crust its glassy crackle and the inside its stretch.

Prep
15 min
Cook
22 min
Total
37 min
Servings
24

Ingredients

Servings24
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tsp salt
  • 3 cups tapioca starch (polvilho azedo or plain tapioca flour)
  • 2 eggs large eggs
  • 1 1/2 cups grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Nutrition per serving

Calories
131
Protein
2g
Carbs
17g
Fat
6g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 400°F (200°C). Grease a standard 24-cup mini muffin tin, or line two baking sheets with parchment.
  2. 2In a small saucepan, bring the milk, oil, and salt to a full boil over medium heat, then remove from the heat immediately.
  3. 3Put the tapioca starch in a large bowl and pour the hot milk mixture over it all at once. Stir with a wooden spoon until the starch is evenly moistened; the mixture will look shaggy and slightly lumpy. Let it cool for 10 minutes.
  4. 4Add the eggs one at a time, beating well after each addition until fully incorporated. The batter will look loose and sticky at first, then come together into a smooth, stretchy paste.
  5. 5Add the Parmesan and mozzarella and mix until the cheese is evenly distributed and the dough is thick, sticky, and pulls together when pressed.
  6. 6Using wet or oiled hands, roll the dough into 1 1/2-inch balls and place them in the prepared muffin cups or spaced 2 inches apart on the baking sheets.
  7. 7Bake for 20-25 minutes, until puffed, golden, and firm to the touch. Serve warm.

Tips & variations

  • Sour tapioca starch (labeled polvilho azedo, sold at Brazilian and Latin markets) gives the most authentic tangy flavor and airier puff; plain sweet tapioca starch works but yields a slightly denser, milder roll.
  • Queijo minas or a mix of Parmesan and mild white cheddar can stand in for part of the Parmesan if that's what's available.
  • The raw dough can be blended instead of hand-mixed: combine everything except the cheese in a blender until smooth, pour into a bowl, stir in the cheese by hand, then chill 30 minutes before rolling.
  • Freeze the raw, unbaked balls on a tray until solid, then bag them; bake straight from frozen, adding about 5 extra minutes.

Storage & reheating

Baked rolls keep in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore the crisp shell; microwaving makes them chewy and rubbery instead of crisp. Unbaked dough balls freeze well for up to 3 months.

Tips from the Tulo kitchen

  • Keeping hands or the work surface lightly oiled while rolling keeps the sticky dough from sticking to everything.
  • If the tops brown too fast before the centers set, tent the tray loosely with foil for the last 5 minutes.

FAQ

Can I substitute regular tapioca flour for polvilho azedo?

Yes, plain sweet tapioca starch works and is easier to find, but the rolls will be a bit denser and milder in flavor than versions made with sour tapioca starch, which is fermented and gives a slight tang along with a lighter puff.

Why did my cheese bread come out flat instead of puffed?

This usually means the milk and oil weren't fully boiling when poured over the starch, so the starch never gelatinized enough to trap steam, or the dough was too wet from over-adding liquid.

Is Brazilian cheese bread gluten-free?

Yes, tapioca starch contains no wheat or gluten, making this recipe naturally gluten-free as long as the cheese and other add-ins used are also gluten-free.

Can I make the dough ahead of time?

Yes, the mixed dough can be covered and refrigerated for up to 2 days before rolling and baking, or rolled into balls and frozen raw for longer storage.