This Brazilian Cheese Bread is something between a doughnut and a dinner role. The recipe is gluten free, as the flour used here is tapioca (cassava starch). If you are invited to a party and want to bring something, this will certainly impress your friends and family. If you celebrate Hanukah and want something different than the sweet doughnuts, this bread can be your answer. This dough recipe is very versatile. You can use it to make pizza crust, pita bread, and bread sticks.
Prep time: 20 minutes
Baking time: 20 minutes
Yields about 24 small balls
1 cup milk (cow, soy, coconut, etc.)
1 stick of butter (4oz/113gr)
2 cups tapioca flour
1 cup grated parmesan cheese
1 cup shredded cheese of your choice
1 tsp minced garlic
1 tsp granulate onion/onion powder
½ tsp salt
Preheat oven to 375F/200C
Place milk, butter, and salt in a medium size pot. Bring milk to a boil* and let butter completely melt.
Add minced garlic and onion powder and continue cooking for 30 seconds.
Turn heat off.
Add tapioca flour and mix with a fork. This will create a clumpy texture.
Add cheese and continue to mix with a fork.
Beat two eggs and add them to the mixture. Mix with a fork until the stickiness disappears and the dough seems smoother.
Use your hands to finish processing the dough. You will be done, once the dough seems to be a single smooth consistency throughout.
Create small balls and place them in either a small cupcake pan or a flat pan. No need to grease the pan.
Bake for 20 minutes. Let cool before serving.
Keep in room temperature in an airtight container.
In the following days, warm up in the oven (300F/150C for 10-15 minutes) to restore freshness before serving.
*If milk doesn't come to boil, once you add the tapioca flour - you will have a consistency of batter rather than dough. You will still enjoy fine results, just pour the batter into mini cupcake pan and bake as instructed.