Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Brazilian do not use Feta Cheese for Cheese Bread. This recipe is not genuine. Normally cheese bread doesn’t have to be put into a pan. It sits by itself as a big dollop.
Made it first time yesterday, the bread came out tasting great! Exactly what I had hoped for – chewy inside, crunchy outside. It puffed up a lot leaving a cavity inside that begs to be filled with something tasty. I measured flour and cheese by weight and I got exactly 20 mini-muffin-size breads. Thank you for the easy recipe! Next, I shall try the version with mashed potatoes.
Good recipe. Came out well at the first try. Surprised at how easy it was and the fact that it didn’t need any specialised equipment like a thermomix.
So easy to make and delicious! I wanted to find a recipe to copy texas de Brazil cheesy bread, and this is basically it!
made this recipe but consistency was wrong. it was thick, close to cookie dough batter. followed all the directions perfectly. what went wrong? and how do i fix this?
Hi Jane, that’s weird. That batter should be more like runny pancake batter than cookie batter. Did you measure by weight? To fix it I would blend in more milk.
Love this bread at Passover. I hate matzo. I make a batch and keep in fridge.
So easy so good. I’ve used cheddar cheese, Parmesan and feta.
This was wonderful and so easy! I used Parmesan cheese and served it at Vacation Bible School. It was a big hit with the children as well as adults. One lady told me it tasted just like some that a Brazilian friend of hers made. My friend had tried a different recipe with unfavorable results. I’ll share THIS one with her.
Great, Jan, I’m so glad you liked it!
Simple and exceptional. I’ve made this for years to rave reviews including last night with Queso Fresco.
These look delicious! I want to make bigger ones for sandwiches. Have you baked these in regular size muffin tins? What would the time and temp be? Thank you!
Hi Shannon, I have not made these in a regular size muffin tin, but if you look through the comments at least one person has done so. I don’t think the breads will hold their puffiness that well if you bake them in a larger welled tin, but they’ll still be good.
I go to Sao Paulo every week from the USA, when I arrive the hotel there is Brazilian cheese bread in the lobby. I often wondered how to make it. When I first saw this recipe I was hesitant to try it because it just was too easy. I didn’t think that it could possibly be as good as the authentic Brazilian cheese bread. I was wrong. The cheese bread from this recipe is as good, if not better then the ones served in the hotel lobby. Thanks so much for sharing this wonderful recipe.
Wow ! I love it. Elise pinto my husband from I am going to make it for him thank you I am for boston mass my god bless u and your family.
God bless you too Delia!
This is my fav recipe for Brazilian cheese bread and I’m still perfecting the outside but it’s still so good and I love your suggestion of putting batter in fridge! For my small fam that will work much better. Do you happen to know the calorie count??
So easy! Feta version is super yummy and always a hit. These things get eaten very quickly.
I made it. It taste great. But i can not get the round top. After done baking, it got flat top. Please help
Hi, Kay! I’m sorry they are flat. My guess is they are under baked. When they are in the oven they fill with steam and moisture. That condenses when you remove it and can cause the cakes to collapse. Make sure all of your ingredients are at room temperature before you get started and see if that helps. You may also want to check to see if your oven temperature is accurate.
Great recipe! I buy tapioca flour from the Asian grocery stores. Only $1 a bag. Much cheaper.
What is the calorie count on these please
Hi, Jo-Ann! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
these were delicious! thanks for the great recipe.
the calorie count is about 61 calories per puff (we got 28 puffs when we made them)
If i use the batter from the fridge. Do i need to leave the batter till it is not cold before bake it?
Hi Nui, no, you can use the batter directly from the fridge.
I’ve made these several times now and love them. I usually use feta cheese for savory flavor. I’ve also used cream cheese, substituted coconut oil for olive, and topped with powered sugar for a sweet almost cream filled donut like bread.
i made it myself taste good
This was so good! just the texture I wanted.. Looks like it won’t dry out once it cools like it has from past recipes. Am excited to try a chocolate version of this! thank you :D
I’m making tomorrow and wondering how I store once they are baked Thanks.
Hi, Katey! Leftover puffs can be kept in an airtight container in the refrigerator for up to 1 week and re-crisped in a warm oven or toaster oven.