Cheesy Cheesy Poofs, Magic & Macaroons!

Brazilian Cheese Bun

Did I mention I LOVE food novels? One of my favorite series is the Magical Bakery Mysteries by Bailey Cates Cattrell. The main character, Katie, moves to Savannah to open a bakery with her aunt and uncle. She notices her aunt putting mysterious ingredients into her recipes and whispering over them. Katie discovers her aunt is magically enhancing the pastries! She discovers her aunt is a witch, and she is too! They form a book club where they meet in the bakery after work with their fellow witches and practice spells. I promise you’ll love reading about the special herbs she and her aunt add to the recipes to help their customers, and you’ll wish the Honeybee Bakery was right around the corner!

Brazilian Cheese Bread, Cheese Pull!
Just LOOK at that CHEESE-PULL!
Brazilian Cheese Bread (Pão de Queijo)

The Magical Bakery Mysteries are good, clean & fun, light reads with wonderful and strong women characters, descriptions of pastries, and more to inspire you! She also adds some recipes for you to try! I love to read this series when I’m stressed and need a break from the world. I think you will love them too! You’d think I would bake and blog about Macaroons given the title of the book, but when I read the description of Lucy’s Brazilian Cheese Bread (Pão de Queijo) I had to make them instead!

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Look at the chewy, airy center of the bun after I tore into it!
Salmon Sunday Sweet and Spicy Glazed Salmon with Brazilian Cheese Bread
Salmon Sunday
Sweet & Spicy Glazed Salmon, Zoodles and Brazilian Cheese Bread

If you follow me on Twitter you saw my recent Salmon Sunday tweet – Sweet & Spicy Sunday Salmon served with some adorable little cheesy poofs! They were Lucy’s Brazilian Cheese Bread (Pão de Queijo) from @WriterBailey ‘s book Magic and Macaroons. I’ve never eaten or baked anything like them! Making Brazilian Cheese Bread dough seemed similar to making churro dough. This recipe calls for boiling the milk and oil and dumping in the flour. They poof up into cute little balls, crusty on the outside, gooey, chewy, and cheesy on the inside, adorable little buns! I’ve made them twice, once as a test and again for some photos! I’ve been reading about different techniques to make these, including one that doesn’t require heating the milk and oil, and uses a blender instead of a stand mixer. We’ve eaten our fill for a while, but in a week or two, I’ll post my results with the blender batter version! Since they are made with tapioca flour, I believe they are gluten-free, but I’d check your cheese ingredients because I hear some cheese contains gluten.

Brazilian Cheese Buns aka Cheesy Cheesy Poofs!
Brazilian Cheese Buns-Cheesy cheesy poofs!

“…Like many of my cozy characters, I believe magic is all around us if we only look for it. Having apprenticed with a master herbalist for a year, I’m prone to concocting teas and tinctures for family and friends from the stash of herbs stored in the corner cabinet in my office…”

~Bailey Cates Cattrell

Magic and Macaroons is book 5 of the series. You could pick up the series here, but I recommend starting at book 1, Brownies and Broomsticks.

I can totally imagine myself at the Honeybee Bakery. Picking out a book from the bookshelves, nibbling on an éclair full of magical vanilla filling and sipping a steamy hot cappuccino. I may need to re-read this entire series! I haven’t even read her latest Cookies and Clairvoyance yet, and it came out in August!

Change is inevitable, they say. Struggle is optional.
Your life’s path deviates from what you intend.
Whether you like it or not.
Whether you fight it or not.
Whether your heart breaks or not.

~Bailey Cates, Brownies and Broomsticks
Brazilian Cheese Bread (Pão de Queijo)

Lucy’s Brazilian Cheese Bread (Pão de Queijo)

From Magic and Macaroons by Bailey Cates, these cheesy poofs are a unique and wonderful treat! When I read this recipe in Magic and Macaroons, I was intrigued by her description of crispy soft and airy addictive bread. This is her recipe, with my notes and photos to help you make them.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Course Appetizer, bread, Snack
Cuisine Brazilian
Servings 15
Calories 181 kcal


  • Standing mixer with paddle attachment highly recommended
  • Cheese grater
  • Parchment paper for non-stick and easy cleanup
  • Cookie sheet or mini popover pan. (I prefer them on a cookie sheet.)
  • Measuring and mixing spoons


  • 1 cup milk Whole milk recommended, I used ½ cup half & half and ½ cup 2% milk.
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp salt
  • 1 cup grated Parmesan (I actually used ½ cup Parmesan + ½ cup Asiago)
  • ½ cup sharp cheddar
  • 2 cups tapioca flour Sifted. I use *Bob's Red Mill


  • Grate and combine the cheeses in a bowl and set aside. I use this Pampered Chef Grater that I have had for ages.
    Grate the Cheeses
  • Preheat oven to 450° (You will reduce the heat to 350° as soon as you put your baking sheets in to bake.)
    Ingredients for Brazilian Cheese Bread (Pão de Queijo)
  • Sift flour into your mixer bowl and stir in the salt.
  • Crack one egg into a small bowl, whisk with a fork and set aside.
  • Line 2 baking sheets with parchment paper. (Bake side by side or arrange your shelves to accommodate both pans.)
  • In a 2 quart sauce pan combine milk & oil. Bring to a boil while stirring. As soon as it comes to a boil remove from heat and dump the entire contents at once, into the mixing bowl.
  • Mix on medium speed until combined. This will be a white sticky mess.
    Brazilian Cheese Bread (Pão de Queijo) batter
  • Mix in one whisked egg at a time until combined.
  • Add in cheeses, 1/2 cup at a time, but quickly, just until combined. It will be a shiny, very sticky concoction!
  • Use two oiled spoons or an ice cream scoop to make about 15 evenly sized balls, about the size of a large egg, and place about an inch apart on the lined baking sheets.
    Brazilian Cheese Bread (Pão de Queijo) balls ready to bake
  • Place both sheets in the oven and immediately turn heat down from 450° to 350° and bake for 25 minutes.
  • Once they are nicely browned and crusty if you tap one, they are done! Serve immediately!
    Brazilian Cheese Bread (Pão de Queijo) crispy and gooey!


I have made this recipe three times and while they are a bit hard to mix up, they always came out cheesy, poofy, and crispy!  I tried a different recipe where you mix it all up in a blender without cooking and pour the batter into muffin tins. They just did not come out as crispy. I tried in a *mini-popover pan. They were chewy and not crispy enough for me.
I’ve had a hard time finding parchment paper in the stores and when I find it the price is ridiculous. I do like to splurge on the precut sheets.
Have you tried this recipe and do you have some tips to make them extra crispy? 
*As an Amazon Associate, I may earn from qualifying purchases.


Calories: 181kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 8gCholesterol: 40mgSodium: 298mgPotassium: 47mgSugar: 1gVitamin A: 163IUCalcium: 124mgIron: 1mg
Keyword asiago, Brazilian Cheese Bread, cheddar, cheese, Cheesy Bread, Cheesy poofs, parmesan, Pão de Queijo, tapioca flour
Tried this recipe?Let us know how it was!

I’d love to hear from you! Have you read any Magical Bakery Mysteries, or baked up some goodies with magical properties?

So, what do you think? Please comment below!

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