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Brazilian Cheese Buns

  • Prep 15 min
  • Total 60 min
  • Ingredients 7
  • Servings 15

Ingredients

1/2
cup milk
1/4
cup oil
1/2
teaspoon salt
1
cup tapioca starch
1
egg
1/2
cup Parmesan cheese, finely grated
1/4
cup mozzarella cheese, finely grated

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Minas cheese is the authentic to make these buns, but the combination of Parmesan, mozzarella or queso fresco provides excellent results.

My friend Belén taught me to make these buns one day she was feeling nostalgic and longing for her home country, Brazil. She said the recipe was her mom's, and always gave her excellent results; the truth is, when I tried it I was delighted. Back then I was living in Peru and loved experimenting with different types of Peruvian cheeses, even though Belen always insisted there was nothing better than Minas cheese, we had to improvise with other cheeses since the original wasn’t available. I'm sure you'll love these buns as much as I do.

Always use tapioca starch that is white and thin, since the thick one (fariña) is not appropriate to make these buns.

Once dough is ready, divide it and put it in the freezer. You can bake it straight from the freezer by simply adding 5 more minutes in the oven.

Directions

  • 1 Preheat oven to 425ºF.
  • 2 In small pot add milk, oil and salt. Bring to a boil at medium heat.
  • 3 As soon as it boils remove from heat; promptly add the tapioca starch, stirring with a wooden spoon until dough is thick, like glue. Continue mixing until it cools, then add the beaten egg.
  • 4 Mix well until all ingredients are incorporated.
  • 5 Stir in the cheeses.
  • 6 Line a baking tray with parchment paper. Spoon out by tablespoonful’s dough and place into the oven. Lower temperature to 350ºF; bake for 25 minutes, or until buns are lightly golden brown.
  • 7 Serve right away.

My friend Belén taught me to make these buns one day she was feeling nostalgic and longing for her home country, Brazil. She said the recipe was her mom's, and always gave her excellent results; the truth is, when I tried it I was delighted. Back then I was living in Peru and loved experimenting with different types of Peruvian cheeses, even though Belen always insisted there was nothing better than Minas cheese, we had to improvise with other cheeses since the original wasn’t available. I'm sure you'll love these buns as much as I do.

Rate and Comment

Morena Cuadra Morena Cuadra
September 11, 2015

My friend Belén taught me to make these buns one day she was feeling nostalgic and longing for her home country, Brazil. She said the recipe was her mom's, and always gave her excellent results; the truth is, when I tried it I was delighted. Back then I was living in Peru and loved experimenting with different types of Peruvian cheeses, even though Belen always insisted there was nothing better than Minas cheese, we had to improvise with other cheeses since the original wasn’t available. I'm sure you'll love these buns as much as I do.