These bread puffs are deliciously cheesy and almost gooey, thanks to the tapioca flour (made from cassava root, it’s gluten free – bonus!). Brazilians enjoy these for breakfast with a small coffee (cafézinho), or an ice-cold beer and mortadella ham while watching football.
Makes 18
For the buns:
1 cup milk
1½t salt
¼ cup vegetable oil
4T butter
2 cups + 2t tapioca flour (plus for dusting)
3 eggs
2 cups Parmesan
Also Read: Gluten-free and sugar-free pancakes
Method:
1. Bring milk, salt, oil and butter to the boil in a saucepan over medium heat. Once boiling, remove pan from the stove.
2. Add the flour and stir well until combined.
3. Add the eggs, one at a time, beating after each addition.
4. Stir in 1½ cups Parmesan and mix until it forms a good dough for shaping.
5. Preheat oven to 180˚C and line a baking tray with greaseproof paper.
6. Flour a surface and your hands with flour. Roll dough into golf-size balls and place on the baking tray.
7. Sprinkle the balls with remaining Parmesan.
8. Bake for 20–25 minutes until golden and puffed up.
9. Let them cool slightly but serve while they’re still warm.
Tip: Mix extra flavours into the batter, such as herbs, pesto, sun-dried tomatoes or olives.
