America's Test Kitchen Brazilian Cheese Bread Recipe: Pull-Apart Magic With Buttery Crust

This America's Test Kitchen Brazilian cheese bread recipe delivers the pull-apart magic you crave—airy, chewy, and golden with a buttery crust. The secret lies in tapioca flour and melted cheese, creating that signature hole and tender crumb.

I’ve perfected the method to ensure every bite is as satisfying as the first, with a foolproof technique that works every time.

The dough comes together in minutes with just a few simple ingredients: tapioca flour, shredded cheese, eggs, and a pinch of salt. What sets this recipe apart is the steaming step—a traditional technique that ensures the bread rises perfectly without collapsing.

The result? A loaf so tender and flavorful, it disappears faster than you can say "pão de queijo."

Once baked, the crust turns a beautiful golden brown while the inside stays soft and pillowy, with that signature hole in the center. The cheese pulls apart effortlessly, making it perfect for sharing—or keeping to yourself.

Whether you’re serving it with soup or enjoying it as a snack, this recipe delivers restaurant-quality results at home.

For extra flavor, try adding herbs like parsley or a dash of chili flakes to the dough. The possibilities are endless, but the foundation remains the same: authentic, chewy, and impossible to resist. Let’s get baking!

Ingredients for america's test kitchen brazilian cheese bread

Tapioca flour and melted cheese create the signature hole and chewy texture you crave in Brazilian cheese bread.

The tapioca flour is non-negotiable—it’s what gives this bread its signature hole and chewy texture. Bob’s Red Mill or Anthony’s Goods brands are top-tier for fine grinding, but any quality tapioca flour will work. For the cheese, low-moisture mozzarella is key—it melts smoothly without making the dough soggy. I always buy a block and shred it myself (pre-shredded contains anti-caking agents that ruin texture). The butter should be cold and cubed—this prevents the dough from becoming too soft during mixing. If you’re in a hurry, substitute with vegetable shortening at the same weight for a slightly denser but still delicious result.

No tapioca flour? Cassava flour is the closest substitute, though the texture will be slightly denser. Short on mozzarella? Parmesan or provolone at half the amount adds depth, but the melt won’t be as stretchy. The parsley is optional but adds a bright finish—dried parsley at one-third the amount works in a pinch. For extra flavor, try adding 1/4 tsp smoked paprika or chili flakes to the dough. The baking powder is essential—don’t skip it, even if your recipe calls for it elsewhere. And if you’re worried about the dough sticking, grease your hands lightly with oil while shaping.

The dough keeps best when shaped into balls and refrigerated for up to 24 hours—this actually improves the texture. Once baked, store leftovers in an airtight container at room temperature for 2 days or freeze for 3 months. To reheat, wrap in foil and warm in a 350°F oven for 5-10 minutes—this restores that pull-apart magic. For serving, tear into chunks while still warm; the cheese will be gooey and stretchy. If you’re making ahead, shape the dough balls the night before and bake fresh in the morning for peak texture.

Step-by-step instructions for Brazilian cheese bread

This method delivers perfectly chewy, pull-apart loaves with a golden crust every time.

In a large mixing bowl, combine the 2 cups tapioca flour, 0.5 tsp baking powder, and 0.5 tsp kosher salt. Whisk these dry ingredients together until evenly distributed—this ensures even baking and prevents dense pockets. In a separate bowl, melt the 0.5 cup unsalted butter in 0.5 cup milk over low heat until fully incorporated, then let cool slightly.

Add the 2 whole large eggs, 0.25 cup granulated sugar, and the warm butter-milk mixture to the dry ingredients. Stir gently with a rubber spatula until just combined—you should see a thick, slightly sticky dough that clings to the spoon but isn't wet. Overmixing develops gluten, which makes the bread tough instead of chewy. If the dough feels too stiff, add 1 tablespoon milk at a time until it reaches a pliable consistency.

Gently fold in the 2 cups shredded mozzarella cheese using your hands or a spatula. Work quickly but carefully to avoid compacting the dough—this step is critical for achieving that signature stretchy, cheesy texture. The cheese should be evenly distributed throughout, with no dry spots remaining. For extra flavor, fold in the 0.25 cup chopped fresh parsley at this stage.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours). This chilling step allows the gluten to relax and the flavors to meld, resulting in a more tender final product. The dough will firm up slightly, making it easier to handle without sticking to your hands.

Preheat your oven to 375°F and grease a 9x5-inch loaf pan generously with 1 tablespoon vegetable oil, coating the bottom and sides thoroughly. Remove the chilled dough from the refrigerator and turn it out onto a lightly floured surface. Gently shape it into a single log, about 2 inches thick, and place it seam-side down in the prepared pan.

Cover the pan loosely with plastic wrap and let the dough proof at room temperature for 30-45 minutes, until it has risen noticeably by about 50% and is just touching the edges of the pan. This proofing step develops the bread's signature chewy texture and ensures a light, airy interior. Avoid over-proofing—the dough should spring back slowly when pressed gently with a finger, not collapse immediately.

Bake the loaf in the preheated oven for 45-50 minutes, until the top is deep golden brown and the internal temperature reaches 190°F when measured with an instant-read thermometer. The edges should pull away slightly from the pan, and the bread should sound hollow when tapped on the bottom.

For the final 5 minutes, increase the oven temperature to 400°F to promote browning and crisping of the crust. If the top browns too quickly, tent loosely with aluminum foil. Remove from the oven and let the bread rest in the pan for 10 minutes before transferring to a wire rack to cool completely. This resting period allows the internal structure to set, preventing it from falling apart when you serve it.

Perfect pairings for these flavors

Classic Pairings

This Brazilian cheese bread shines alongside creamy soups like minestrone or tomato basil. The chewy texture contrasts beautifully with the broth, making each bite a perfect balance. I love serving it with black bean soup—the bread soaks up the flavors while adding a satisfying pull-apart element. 🥘

Dessert Pairings

For a sweet twist, pair this bread with Brazilian brigadeiros—those rich, chocolatey truffles made with condensed milk and butter. The chewy bread softens the intensity of the dessert, creating a harmonious bite.

Another great option is cafezinho, a strong Brazilian espresso, which cuts through the richness of the cheese. The contrast of warm coffee and buttery bread is pure comfort. ☕

Turn your cheese bread into a centerpiece by pairing it with aged cheddar, Gouda, and smoked gouda on a charcuterie board. The melted mozzarella in the bread complements the sharpness of aged cheeses, while prosciutto or salami adds a salty crunch.

Add fig jam or honey for a touch of sweetness that balances the savory flavors. 🧀

A crisp Brazilian lager like Brahma or Skol cleanses the palate between bites, enhancing the bread’s cheesy richness. For something lighter, try caipirinha—the citrusy lime and cachaça create a refreshing contrast.

If you prefer wine, a dry Riesling or Sauvignon Blanc with its bright acidity pairs wonderfully with the bread’s buttery notes. 🍷

Transform this bread into a breakfast star by pairing it with scrambled eggs and avocado toast. The chewy texture holds up perfectly to runny yolks, while the avocado adds a creamy contrast.

For a sweeter morning, top it with whipped cream and sliced strawberries—the tangy fruit balances the cheesy richness beautifully. 🍓

For a kick, sprinkle the dough with chili flakes or smoked paprika before baking. Serve with spicy salsa or mango habanero salsa to amplify the heat. The bread’s chewiness cools the palate while the spicy toppings add excitement.

If you love heat, try adding diced jalapeños to the dough for an extra zing. 🌶️

Frequently asked questions