Brazilian Pao de Queijo (Brazilian Cheese Bread)

Course: Side Dishes | Cuisine: Brazilian | Author: Urvashi Pitre Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 12 puffs | Calories: 225 kcal

1. In a pot on the stovetop, boil milk, oil, and salt.
2. Once it comes to a boil, add the tapioca flour, mixing vigorously with a wooden spoon.
3. Once it is relatively mixed, allow the mixture to cool so you don't scramble the eggs as you add them to hot dough.
4. Place the dough in the bowl of a stand mixer or use a powerful hand-held mixer. Mix the dough well, and then add eggs and cheese.
5. The dough will be unbelievably thick, heavy, and sticky at this point but this is what you want.
6. Make 12 dough balls out of this mix. Place on a very lightly greased container that fits in to the Instant Pot or on a cookie sheet (oven cooking).

For the Instant Pot 7. Place 2 cups of water in the inner liner of your Instant Pot or pressure cooker. Place a steamer rack in the bottom of your liner. 8. Place dough balls into 1-2 containers in a single layer and cover this with foil. 9. Cook the dough for 20 minutes on High Pressure, allow it to release pressure naturally for 5 minutes, and then release all remaining pressure. 10. Broil in a hot oven if you want browned tops.

For the Oven 7. Preheat oven to 450F. 8. Bake for 20 mins or until the tops are lightly browned.