📝 About This Recipe
Transport yourself to a sun-drenched farmhouse in Minas Gerais with these authentic Broas de Milho. These charming cornmeal scones feature a crusty, golden exterior that yields to a tender, aromatic center infused with the subtle fragrance of fennel seeds. A staple of the Brazilian 'Café da Manhã,' they perfectly balance the rustic texture of cornmeal with a delicate sweetness that makes them irresistible.
🥗 Ingredients
Dry Base
- 2 cups Fine Cornmeal (Fubá) (Look for finely ground yellow cornmeal)
- 1 cup All-purpose Flour (Sifted)
- 1 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt (Fine sea salt)
- 1 tablespoon Fennel Seeds (Erva-doce) (Gently bruised to release oils)
Wet Ingredients
- 1 cup Whole Milk (Full fat is best for texture)
- 1/2 cup Unsalted Butter (Melted and slightly cooled)
- 2 Large Eggs (At room temperature)
- 1 teaspoon Vanilla Extract (Optional, for depth of flavor)
Finishing
- 1/4 cup Fine Cornmeal (For dusting and shaping)
- 1 Egg Yolk (Beaten with a splash of milk for the egg wash)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats to ensure the scones don't stick.
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2
In a large mixing bowl, whisk together the dry ingredients: the fine cornmeal, all-purpose flour, sugar, baking powder, and salt until thoroughly combined.
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3
Take the fennel seeds and rub them between your palms or lightly crush them with a mortar and pestle before stirring them into the dry mix. This 'wakes up' the aromatic oils.
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4
In a separate medium bowl, whisk the eggs lightly. Gradually pour in the milk, melted butter, and vanilla extract, whisking until the mixture is uniform.
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5
Make a well in the center of the dry ingredients. Pour the wet mixture into the well and use a sturdy wooden spoon to fold everything together.
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6
Mix until a soft, slightly sticky dough forms. Be careful not to overwork the dough; you want it just combined to keep the texture light and tender.
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7
Place the extra 1/4 cup of cornmeal in a shallow bowl. This will be used to help shape the broas without them sticking to your hands.
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8
Scoop about 3 tablespoons of dough (roughly the size of a golf ball) and drop it into the bowl of cornmeal. Roll it gently to coat.
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9
Traditional Method: Place the coated ball into a small, round-bottomed cup or bowl. Swirl the cup in a circular motion so the ball spins and forms a perfect, smooth dome shape.
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10
Place the shaped scones onto the prepared baking sheets, spaced about 2 inches apart as they will expand slightly.
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11
Lightly brush the tops of each scone with the egg yolk wash. This creates that signature deep golden, shiny finish.
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12
Bake for 25 to 30 minutes. Look for the bottoms to be golden brown and the tops to have developed a beautiful, slightly cracked crust.
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13
Remove from the oven and let the broas rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool slightly.
💡 Chef's Tips
Always use fine cornmeal (fubá mimoso) rather than coarse polenta meal to achieve the correct 'scone' texture. If the dough feels too wet to handle, let it rest for 10 minutes; the cornmeal will hydrate and firm up. Do not skip the fennel seeds; they are the soul of an authentic Brazilian broa. Avoid over-baking, as cornmeal-based breads can dry out quickly once the moisture evaporates. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking blend.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted butter or 'Requeijão' (Brazilian cream cheese). Pair with a strong, hot 'Cafezinho' (black sweetened coffee) for the ultimate afternoon snack. Enjoy alongside a slice of 'Queijo Minas' or a mild white cheese for a savory-sweet contrast. Drizzle with a little wildflower honey while still warm from the oven. These are excellent when split and toasted the next day with a bit of guava paste (goiabada).