Påo de Queijo

Directions

1. Process cheese and eggs in a food processor until a smooth paste forms, about 1 minute, stopping to scrape down the sides of the bowl as needed. Combine tapioca flour and salt in another bowl of a stand mixer fitted with the paddle attachment. Set aside.
2. Combine oil, milk, and 1/2 cup water in a small saucepan, and bring to a boil over medium-high. Immediately pour the oil mixture into the tapioca mixture in the stand mixer, all at once, and turn the mixer on at low speed. Beat until dough is smooth and starch is completely incorporated about 2 minutes. (There will be some oil left in the bottom of the bowl.)
3. Turn the stand mixer off. Add cheese mixture, nutmeg, cayenne, and black pepper to the mixture in the stand mixer. Beat mixture on low speed until it turns pale yellow, about 10 minutes. (You are trying to develop the structure of the dough by kneading it slowly.) (Dough should feel a bit sticky and moist.)
4. Transfer dough to a medium bowl, cover with plastic wrap, and refrigerate until dough is chilled and slightly stiffened, at least 2 hours or up to 12 hours. Preheat oven to 350°,F. Line 3 large-rimmed baking sheets with parchment paper, or oil the baking sheets well.
5. Lightly coat your hands with oil (or flour them with tapioca flour). Pinch off walnut-size pieces (about 1 tablespoon) of dough, roll between your palms into balls. Place 16 to 18 pã,o de queijo on each prepared baking sheet 11/2 to 2 inches apart.
6. Bake in the preheated oven, 1 baking sheet at a time, until the rolls puff up and are light golden brown, about 20 minutes per batch, rotating the baking sheet from front to back halfway through bake time. Remove from oven, place pã,o de queijo in a basket lined with a napkin. Serve immediately, while they are at their warmest and chewiest.