If you've ever been lucky enough to enjoy pão, you would know how addicting they can be! These cheesy buns are a popular snack in Brazil, and it's easy to see why. Over the years we have tweaked this recipe to our liking. Our buns are twice as big as the traditional version and maximize on the cheese!
Ingredients (makes 1 dozen)
1 cup whole milk
1/2 cup canola oil
1 tsp salt
2 cups tapioca flour
2 large eggs
1&1/2 cups grated Parmesan cheese
Kitchen Tools
Stand mixer with paddle attachment
Silicone muffin tin - Note: If using a metal tin, you will also need muffin liners
Instructions
Pre-heat oven to 450 deg F on convection setting.
In a small pot, bring the milk, canola oil, and salt to a boil, whisking to combine. Remove from heat as soon as you see big bubbles coming through the milk.
In a stand mixer bowl, add all of the tapioca flour. Turn the mixer on low, and slowly add the milk and oil mixture. Once all the liquid has been added, increase speed to medium and mix until the dough is cool enough to comfortably hold your finger against it for several seconds. There may be some oil that is not fully incorporated at this point (and that's OK). Overall the dough at this point will look similar to cream cheese icing.
With the mixer on medium speed, fully beat the eggs into the dough one at a time. In between eggs, scrape down the sides with a spatula to ensure the dough fully combines.
Still on medium speed, beat in the cheese until fully incorporated. The resulting dough will be very sticky and stretchy, but a little grainy from the cheese.
If you are using a silicone muffin tin like us, skip this step. If you are using a metal muffin tin, put a muffin liner in each cup.
Have a small bowl of water ready to keep your scooper in. Using a scooper, fill each muffin cup about halfway to three-quarters full. Dip your scooper in water between scoops to prevent the dough from sticking.
Reduce the oven heat to 350 deg F and place the filled muffin tin in the oven to bake for 15 minutes. Bake until the the buns have puffed, the outsides are dry, and they are just starting to turn a light golden-brown on the top. They will not get very brown.
Let cool, but enjoy while they are warm for maximum cheese stretch! If you happen to have leftovers (a rarity in our case), they can be stored in the fridge for a 2-3 days. Pop them in the microwave for ~15 seconds on high for a delicious cheesy snack!
Inspired by kitchn.
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