Equipment
* optional
Ingredients
Dough Base
- 250 g sweet tapioca flour
- 160 ml whole milk
- 60 ml vegetable oil
- 5 g kosher salt
Binders and Flavor
- 2 eggs, room temperature
- 100 g low-moisture mozzarella cheese, grated
- 50 g parmesan cheese, finely grated
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Combine the whole milk, vegetable oil, and kosher salt in a saucepan. Bring the mixture to a rolling boil over medium-high heat, then immediately remove from heat.
Place the sweet tapioca flour in the bowl of a stand mixer. Carefully pour the boiling liquid over the flour and mix on low speed until entirely incorporated.
Continue to beat the dough on low speed for 5 minutes. This allows the gelatinized starch to cool down enough so it will not scramble the eggs in the next step.
Add the eggs one at a time, beating thoroughly after each addition. The dough will look chunky at first, but will eventually smooth out into a very sticky, elastic paste.
Fold the grated mozzarella and parmesan cheeses into the dough until evenly distributed throughout.
Lightly oil your hands to prevent sticking. Scoop 25-gram portions of the dough, roll them into smooth balls, and place them on the prepared baking sheet leaving 5cm of space between each.
Bake in the preheated oven for 20 to 25 minutes until the rolls are puffed, crisp on the outside, and deeply golden brown.
Remove from the oven and let the rolls rest on the baking sheet for 5 minutes before serving. The cheesy interior acts as an insulator and will be extremely hot right out of the oven.
Chef's Notes
- The technique of pouring boiling liquid over the tapioca flour is called escaldar in Portuguese. It pre-gelatinizes the starches, providing the critical structure that gives these rolls their signature chewy texture.
- While traditional Brazilian recipes use Meia Cura cheese, a combination of low-moisture mozzarella and parmesan provides an excellent, accessible substitute with the ideal balance of meltability and sharp flavor.
- Tapioca starch and tapioca flour are exactly the same ingredient. However, ensure you do not buy cassava flour, which includes the fibrous root and will completely alter the texture.
- The dough will feel alarmingly sticky compared to wheat-based doughs. Do not add more flour to make it easier to handle; simply keep your hands well-oiled during the shaping phase.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 3 months — Freeze unbaked dough balls on a tray, then transfer to a bag. Bake from frozen, adding 3 to 5 minutes to bake time.
Reheating: Bake at 180C for 5 minutes to restore the crispy exterior.
