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Brazilian Cheese Buns

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  • Prep 15 min
  • Total 60 min
  • Ingredients 7
  • Servings 15
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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.
by Morena Cuadra
Updated Sep 11, 2015
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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

Directions

  •  
    1
    Preheat oven to 425°F.
  •  
    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 350°F; bake for 25 minutes, or until buns are lightly golden brown.
  •  
    7
    Serve right away.

Expert Tips

  • tip 1
    Minas cheese is the authentic to make these buns, but the combination of Parmesan, mozzarella or queso fresco provides excellent results.
  • tip 2
    Always use tapioca starch that is white and thin, since the thick one (fariña) is not appropriate to make these buns.
  • tip 3
    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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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