Cheesy Dough Balls - a Brazilian obsession
Every city throughout Brazil, no matter how small, will have corner bars and deli/bakeries. They are the cornerstone of all communities and a meeting point for the locals. The surprising factor here is that in a continent-sized country with over 200 million inhabitants, no matter where you are, you will find a cabinet with warm 'Pão de Queijo' on sale! It's one of the most ubiquitous snacks in Brazil.
Made from the starch of the cassava root (another Brazilian favourite), these little roll comes in many size and flavour variations – some as small as a popcorn and some as big as a tennis ball. They are great with a cup of espresso, or as a side for soups. They are often split open and filled with butter, more cheese or cold cut meats.
The fact they are made from Cassava root starch (also known as Tapioca Flour) makes them 100% gluten free. Another great advantage is that they can be kept frozen until needed. It only takes half an hour in the oven to go from frozen to beautifully puffed and golden.
We make a plain variety (with cheddar as the cheesy-fying factor) and they come in packs with 12x 30g units. That is great for 2 or 3 people but you'll be surprised by how quickly they go. So you may want to have a second pack in the freezer just in case.
I make these several times a month and usually keep lots in my freezer.
Here's a quick guide on how to make them:
Preheat your your oven to: normal - 180c/350f (fan assisted)
Place the frozen units on a greased tray (or use non-stick parchment to line it) around 4cm apart.
Bake for 30 minutes. Some people like them beyond the golden colour - just leaven them in longer to let them turn a caramel colour.
Serve pipping hot.
Here's a little video I made of my last bake: