Easy Fogo De Chao Brazilian Cheese Bread Copycat Recipe
Easy Fogo De Chao Brazilian Cheese Bread Copycat Recipe - get the deliciously light and cheesy crazy addictive cheese bread rolls form Fogo de Chao at home in no time! These fluffy, puffy Brazilian cheese bread rolls are a family favorite - small and perfect alongside any dinner!
Servings: 10 servings
Calories:
Ingredients
Instructions
- Preheat the oven: Arrange 2 racks to divide the oven into thirds and heat to 450°F.
- Line two baking sheets with parchment paper, foil, or a silicone baking mat.
- In a medium saucepan over medium high heat, place the milk, oil, and salt in and bring to a gentle boil over medium heat. Stir occasionally to prevent burning.
- When you see big bubbles forming, remove from heat.
- Add tapioca flour and stir in until completely mixed. Dough will be very heavy and sticky at this point.
- Transfer dough to a stand mixer fitted with the paddle attachment.
- Beat dough for a few minutes until it is slick and cool to touch.
- When dough is cool enough to hold your hand to for a few seconds, beat eggs in one at a time - let the mixer incorporate the eggs completely before adding in the next. Scrape down sides of bowl if needed.
- Beat in the cheese until fully mixed through.
- Dough will be soft, lumpy, sticky, and a consistency between cake and cookie dough.
- Using a small ice cream scoop (keep a bowl of hot water nearby to clean and heat the ice cream scoop for easy cleaning and scoping), scoop out small balls and place them on lined baking sheet.
- OR, add dough to greased muffin tin or cake pop pan.
- Place the baking sheets in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes.
- Bake until the puffs have puffed, the outsides are dry, and they are just starting to turn golden-brown on the bottoms, 10 to 15 minutes more. (The tops will not brown much.) Cool for a few minutes and eat warm.