Ingredients
- 30 30 pieces
- 1/2 1/2 1/2 cup whole milk
- 1/2 1/2 1/2 stick (1/4 cup) unsalted butter
- 1 1/2 1 1/2 1/2 teaspoons kosher salt
- 2 2 2 cups tapioca flour, see notes
- 2 2 2 large eggs
- 1 1 1 cup farmer’s cheese, optional, see notes
- 1/2 1/2 1/2 cup grated parmesan cheese (1 1/2 cups if not using farmer’s cheese)
- Notes: Tapioca flour (do not use tapioca) is available in the alternative grains section of many grocery stores, often in the baking aisle. Bob’s Red Mill is a popular brand.
- to cheese may be available at some of the best-stocked stores. I have a recipe on this site to make it myself.
Preparation
Step 1
. Arrange racks in the top and bottom thirds of the oven; preheat to 425 degrees. Line 2 baking sheets with parchment paper.
2. Heat milk, butter, salt and ¼ cup water in a large saucepan over medium-high, stirring occasionally until butter is melted and mixture begins to boil about 4 minutes. Remove from heat and add flour all at once; vigorously stir with a wooden spoon until dough is dry and shaggy, about 10 seconds. Transfer to the bowl of a stand mixer fitted with the paddle attachment or a large bowl. Let cool 5 minutes.
3. Beat mixture on low speed just until the dough starts to come together, about 30 seconds (alternatively, vigorously stir with a wooden spoon). Add eggs, one at a time, and continue to beat on low speed until incorporated (dough will look broken at first, then come together). Continue to beat on low speed until dough is smooth, sticky and somewhat stretchy; do not overbeat or the dough will lose its stretch. Add farmer’s cheese, if using, and parmesan and beat on low speed until evenly distributed.
4. Using a 1 1/3-ounce ice cream scoop or a large spoon, portion dough into 1½-inch balls and place on prepared baking sheets, spacing about 2 inches apart.
5. Bake 5 minutes, then reduce oven temperature to 350 degrees and continue to bake until pão are very light brown, with some darker brown speckles (that’s the cheese), and sound hollow when tapped on the bottom, 20 to 25 minutes. Halfway through baking, rotate pans top to bottom and front to back. Let cool 10 minutes before serving.
Per piece: 67 calories; 3g fat; 2g saturated fat; 20mg cholesterol; 2g protein; 8g carbohydrate; 1g sugar; no fiber; 139mg sodium; 46mg calcium