This is one of Adam and Rachel’s favorites from Brazil!
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp salt
- 2 cups tapioca flour
- 2 eggs
- 3/4 cup parmesan cheese grated or shredded
- 3/4 cup mozzarella shredded
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Preheat oven to 350 degrees.
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In a saucepan, combine the milk, oil, and salt. Bring it to a gentle boil and remove from heat as soon as big bubbles are coming through the milk.
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In the stand mixer bowl, add all the tapioca flour.
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Using the paddle attachment, stir in the milk mixture. The dough will be grainy and gelatinous at this point.
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Continue to beat the dough for a few minutes until is smooths out and has cooled enough to touch.
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In a small bowl whisk the eggs together.
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With the mixer on the medium speed, add half of the eggs. Wait until it is fully incorporated into the dough before adding the remaining eggs. Scrape down the sides of the bowl as needed.
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Add the cheese and beat until fully incorporated.
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Using an ice cream scoop or spoon, scoop rounded portions of the dough onto a parchment-lined baking sheet. Space them an inch or two apart.
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Transfer to the oven and bake for 28-30 minutes, until the dough and puffed up, the outsides are dry, and they are starting to color.
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Cool briefly and enjoy!
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