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biscoito de polvilho, brazilian puffs against a dark background

Brazilian Crispy Puffs (Biscoito de Polvilho)

Brazilian Crispy Puffs (Biscoito de Polvilho)! Super Crispy and perfect as a snack or with coffee, they’re a taste of home and happiness!
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Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Course: Snack
Cuisine: Brazilian
Keyword: Biscoito, Polvilho, puffs
Servings: 100 puffs
Calories: 27kcal
Author: Claudia Genschow

Equipment

  • Stand mixer with paddle attachment (or mixing bowl and spoon for hand mixing)
  • Measuring cups and spoons
  • Piping bag or ziplock bag, there is no need to use piping tips
  • baking sheet as many as you have or fit inside your oven
  • Parchment paper

Ingredients

  • 500 g polvilho azedo sour starch
  • 1 cup boiling water 210ml
  • ½ cup vegetable oil 110ml
  • 1 egg about 50g
  • 1 tablespoon salt
  • 1 ½ cups water 360ml

Instructions

  • In a stand mixer with a paddle attachment, add polvilho azedo and salt. Carefully pour in the boiling water and mix on medium speed until the mixture is crumbly.
  • Add the oil and mix until incorporated. Then add the egg and mix until smooth.
  • Pour in the remaining water and mix until the dough is thick and pipeable.
  • Transfer the dough to a piping bag and pipe circles or sticks onto a parchment-lined baking sheet, leaving space between each one.
  • Preheat oven to 400°F (200°C). If you have a convection feature, use it for quicker baking. Bake for 30 minutes, or until crispy and lightly golden on the bottom. You will hear cracking sounds as they cool, which is normal.
  • Let the puffs cool completely before storing them in an airtight container.

Notes

1)This recipe yields many puffs, so you may need to make multiple batches. Use as many trays as you have or as many that fit inside your oven.
Keep in mind that the exact number of puffs will depend on the shape and size of each puff you decide to make, so it’s hard to estimate. Even store-bought ones vary in size, so don’t stress if yours don’t look perfect—they’re “perfectly imperfect,” and that’s how they should be. 
Also, the calories are estimated assuming you used this recipe to make 100 puffs. So it is a very rough estimate. 
2) The puffs should look mostly white with just a faint golden brown on the bottom. This slight color change is your cue to remove them from the oven immediately. If they start browning too much, they’ll take on a bitter, burnt flavor, even if they only look golden and not charred. So, be sure to watch closely and avoid any deep browning!
3) Serving Suggestion: Enjoy as a crunchy snack on their own, pair with a cold drink, or serve as an afternoon treat alongside a cup of coffee.