Method

  1. Prepare the oven and baking sheet

    Prepare the oven and baking sheet during preparation

    Heat the oven to 220°C (425°F). Line a large baking sheet with parchment paper and scatter 20 g of fine yellow cornmeal for coating over it in a thin, even layer. Set the sheet near the work area so the shaped breads can go straight into the oven.

  2. Cook the cornmeal dough

    Combine 120 ml of whole milk, 120 ml of water, 60 g of unsalted butter, 30 g of granulated sugar, 3 g of fine salt, and 2 g of fennel seeds in a medium saucepan over medium heat. Stir until the butter melts, then bring the mixture to an active simmer. Add 75 g of fine yellow cornmeal for dough and 90 g of all-purpose wheat flour at once. Stir firmly with a sturdy spoon for 2 to 3 minutes, scraping the bottom and sides, until the dough is smooth, pulls into one mass, and leaves a thin film on the pan.

    03:00

  3. Cool the dough and work in the eggs

    Transfer the dough to a mixing bowl and stir for about 5 minutes, until it is warm but no longer steaming. Crack 3 large eggs into a separate bowl and beat them together. Add the beaten egg gradually, mixing well after each addition. The dough may look slippery or split at first; keep mixing until it becomes smooth, glossy, and soft enough to fall from the spoon in a thick ribbon. Wash hands and any surface touched by raw egg before continuing.

    05:00

  4. Add the cheese and shape the breads

    Add the cheese and shape the breads during preparation

    Grate 80 g of semi-hard cheese and fold it into the dough until evenly distributed. Scoop the dough onto the prepared sheet in evenly sized rounded mounds, making one mound per serving and leaving about 5 cm (2 in) between them. Use the cornmeal on the sheet to dust the tops lightly; keep the mounds tall rather than flattening them.

  5. Puff the breads at high heat

    Bake at 220°C (425°F) for 15 minutes without opening the oven door. The breads should expand, set around the edges, and begin to show fine cracks across the tops.

    15:00

  6. Finish baking until firm and golden

    Finish baking until firm and golden during preparation

    Lower the oven to 180°C (350°F) and continue baking for 20 to 25 minutes. Start checking at 20 minutes. The breads are ready when they are evenly golden, feel firm and light for their size, and the center of the thickest bread reaches at least 71°C/160°F on a food thermometer.

    20:00

  7. Set the crumb and serve

    Set the crumb and serve during preparation

    Move the breads to a wire rack and let them stand for 10 minutes. This brief rest lets excess steam escape while the center settles into a tender, airy crumb. Serve warm as a breakfast bread or afternoon snack.

    10:00
Cook's noteThe finished dough should hold a rounded mound but still look glossy. A stiff, matte dough will bake dense; a loose batter that spreads immediately needs more mixing before shaping.

Smart Substitutions

  • No Minas-style cheese? Use mild cheddar, aged Gouda, or low-moisture mozzarella. Choose a cheese that can be grated and is not watery.
  • No fennel seeds? Omit them for a plainer corn flavor, or use a smaller amount of anise seed for a similar aromatic note.
  • No whole milk? Use 2% milk. The breads will be slightly less rich but should puff in the same way.
  • No all-purpose flour? Bread flour works well and gives the shell a little more chew.

Tips and Variations

  • Use fine cornmeal rather than coarse polenta; coarse grains do not hydrate quickly enough for a smooth dough.
  • Add the beaten eggs gradually. The dough often looks separated before it turns glossy and cohesive.
  • Keep the oven door closed during the first high-heat bake so the trapped steam can lift the breads.
  • Shape the mounds upward instead of spreading them wide; height helps create a lighter center.

What Went Wrong?

  • Dough looks curdled after adding eggs Keep mixing firmly. The cooked flour base may resist the egg at first, but it should become smooth and glossy as the liquid is absorbed.
  • Breads spread instead of puffing The stovetop dough may have been undercooked or the egg may have been added too quickly. Cook until a dry film forms on the pan and add egg in stages.
  • Centers are gummy Continue baking at 180°C (350°F) until the breads feel firm, the cracks look dry, and the thickest center reaches at least 71°C/160°F.
  • Breads collapse after baking They likely needed more time in the lower oven. A deeply golden, firm shell is what supports the airy center.

Nutrition Estimate

Calories295
Protein9 g
Carbs30 g
Fat15 g
  • Fiber: 1 g per serving
  • Sodium: 325 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

cornmealbakingbreakfastBrazilian

FAQ

What is broa de fubá?Broa de fubá is a Brazilian cornmeal bake found in several regional styles. This version uses a cooked dough, eggs, fennel, and cheese to make individual breads with a crisp exterior and airy center.
Why does the oven temperature change?The initial high heat creates fast steam expansion and helps the breads puff. The lower temperature then dries and firms the shell without over-browning it.
Which cheese gives the most traditional flavor?A semi-cured Minas-style cheese is a natural fit. Outside Brazil, a mild semi-hard cheese with moderate saltiness gives a similar balance.