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Cheezy Dawg Brazilian Bread

Author Tiffani

Ingredients

  • 5 vegan hot dogs ensure gluten-free (as well free of nut oils, if necessary), I used Lifelite Smart Dogs
  • 2 1/2 cups tapioca flour/starch
  • 1/4 cup + 2 Tbsp aquafaba (or 3 fl oz) I used liquid from a can of garbanzo beans
  • 1/2 cup + 2 Tbsp cashew milk (unsweetened/unflavored) or plant-based milk of choice
  • 1/4 cup water
  • 3 Tbls olive oil
  • 1 tsp salt
  • 1 1/4 cup vegan cheddar shreds plus more for stuffing the dogs, I used Daiya (ensure nut-free if necessary)
  • 1-2 plant-based straws (not cardboard, mine were biodegradable and made from recycled paperboard, but were still plastic-like)
  • ketchup, mustard, or vegan ranch (optional) for dipping

Instructions

  • Cut each hot dog into pieces 3/4" - 1" long. If you use the same brand and size as I did, this should equal 5 pieces per dog. You'll need a total of 25 pieces.
  • Taking a straw, pierce holes down the center of each hot dog piece. In each hot dog piece, I put the straw through about 3 times, overlapping, creating a big enough hole to stuff the cheese shreds through.
  • Fill each hot dog hole with as many cheese shreds as you can. Set hot dog pieces aside.
  • If you have a stand mixer, pour the tapioca flour into the mixer bowl. If you do not having a stand mixer, pour the flour into a large mixing bowl.
  • In a medium saucepan, whisk together the cashew milk, water, oil, and salt. Heat over medium high heat until boiling. Turn off heat and pour the mixture into your mixing bowl, over the tapioca flour. Be careful not to let the hot liquid splash on your hands or arms. Mix on high until well incorporated.
  • In a separate, smaller mixing bowl, using an electric mixer, mix the aquafaba on high until white and frothy.
  • Again mix the bread "dough" (it's gooier than a classic bread dough), pouring in the aquafaba 1/3 at a time, until fully incorporated.
  • Once aquafaba is mixed in to batter, add your cheese.
  • Preheat oven to 400°F and line two baking sheets with parchment paper.
  • The dough will be very sticky. Have a large bowl of water in your work area to rinse hands between making each bread roll. Dip both hands in the water. Grab a dollop of dough, enough to encompass one hot dog piece. Flatten the dough in the palm of one hand. With your free hand, take one of the hot dog pieces and place it in the center of your flattened dough. Fold in the dough to surround the hot dog piece and form a ball as best as possible, around the hot dog. Place onto baking sheet. Scrape off any extra dough back into the bowl and then place both hands into the water, rubbing them together to remove any stuck dough. Repeat with remaining dough.
  •  Place baking sheets on the center rack of your oven and bake for about 20 minutes. I checked mine at 15. The rolls are done when golden and puffed.
  • Eat warm, serve with dipping sauces if desired. Makes approximately 25.

Notes

Change this from an appetizer to a Cheezy Bread side dish by omitting the vegan hot dogs.
Pão de Queijo recipe altered from (http://www.oliviascuisine.com/authentic-brazilian-cheese-bread/).
If you try these and love them like we do, be sure to let me know by sharing a pic on Instagram and tagging me @veggiesattiffanis, or by writing a review or leaving a comment on the Veggies at Tiffani's Facebook page.