Perfect with expresso!

Difficulty: Beginner Prep time 20 mins Cook time 30 mins Total time 50 mins
Servings: 24




  1. Dough

    In a large bowl put the tapioca starch and salt.

    Combine the milk and oil in a saucepan and bring to a boil over medium high heat. Once the milk mixture boils, pour it over the flour. Stir with a wooden spoon until it is at a temperature where you can stir it by hand.

    Turn the mixer on and mix it well. The texture will be fondant-like, very white and sticky.

    Then add the egg and stir and knead the dough until smooth.

  2. Add cheese

    Once the egg is incorporated, and while the dough is still warm, add the cheese, a little at a time, until fully incorporated.

    The dough is supposed to be soft and sticky. However, if you're worried it's too sticky, add some more tapioca starch.

  3. Shape

    Shape the cheese buns into the desired size.


  4. Bake

    Preheat oven to 180°C (350°F) and bake for 15-20 minutes or until they are golden and puffed.

    It is possible to bake in an air fryer at 160-180°C (325-350°F).

    Serve them warm! ;)


Tip 1: Pairs nicely with: guava, orange, or berry jelly; cream cheese, salami.

Tip 2: If you wish, you can freeze the cheese buns. Before baking, take it out of the freezer for about 15 minutes to partially thaw out.

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