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–+ servings

Brazilian kefir cheese breads

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 35 pieces
Print the recipe

Ingredients

  • 500 g sweet tapioca starch Choose fine, unfermented tapioca starch; check the ingredient label. Have a little extra ready if the dough needs adjusting.
  • 250 g Parmesan cheese Grate a firm block of Parmesan.
  • 200 ml plain milk kefir Use milk kefir without straining off the whey.
  • 50 g unsalted butter Soften at room temperature.
  • 3 eggs Use medium eggs.
  • 1 tsp salt Level off the measuring spoon; Parmesan is already salty.

You will need

  • Oven
  • Blender
  • Large mixing bowl
  • Spatula
  • Cheese grater
  • Baking trays and baking paper
  • Kitchen scale, measuring jug and measuring spoons

Instructions

  • Preheat the oven to 180°C (350°F).
  • Line the baking trays with baking parchment.
  • Blend the eggs, milk kefir, softened butter and salt in a blender until evenly mixed.
  • Gradually mix the tapioca starch into the grated cheese in a large mixing bowl.
  • Use a spatula to stir the blended liquid into the cheese and starch until the dough holds its shape.
  • Knead the dough on a clean work surface for about 1 minute, until smoother.
  • Roll the dough into about 35 small balls.
  • Place the balls on the lined trays, leaving space between them.
  • Bake for about 30 minutes, until puffed and golden with a dry surface.
    • If the dough is too soft to roll, add extra tapioca starch a little at a time. Stop as soon as it holds its shape; too much starch can make the breads dry and rubbery.

Storage and safety

Refrigerate leftover breads in a covered container at 4°C (40°F) or below within 2 hours of baking, and eat within 3 days. If the room is hotter than 32°C (90°F), refrigerate within 1 hour. Reheat at 180°C (350°F) for about 5–8 minutes, allowing longer if the centre is not yet warm.