Broa de FubáCorn Scones

A rustic colonial bread.

• 12 scones (55 g each)
• Prep 25 mins
• Cook 15 mins
• Sul (Italian-Portuguese heritage)

Broa de Fubá Mineira relies on cooked choux-style dough made from cornmeal and wheat flour scaled in hot liquid. Scalding gelatinizes the corn starch, creating a pliable dough that expands during baking. Shaping dough portions with a floured teacup creates a rounded scone with surface fissures as it bakes.

Ingredients

• •200 g Fubá (Fine Cornmeal) — Degermed Fine Cornmeal
• •100 g All-Purpose Wheat Flour — Unbleached Flour
• •150 g Granulated Sugar — Fine White Sucrose
• •250 ml Whole Milk — Liquid Scalding Base
• •100 ml Filtered Water — Liquid Scalding Base
• •60 g Unsalted Butter — High-Grade Butter
• •5 g Anise Seeds (Erva-Doce) — Whole Seed Spice
• •3 g Fine Sea Salt — Flavor Conditioner
• •150 g (3 medium) Whole Eggs — Room Temperature

Method

1. Combine milk, waterCombine milk, water, butter, sugar, sea salt, and anise seeds in a saucepan and bring to a rolling boil
2. Add sifted cornmealAdd sifted cornmeal and wheat flour all at once
3. Stir vigorously overStir vigorously over medium heat until the dough forms a smooth paste that pulls away cleanly from the pan bottom
4. Transfer paste toTransfer paste to a mixer bowl and beat on low speed for 5 minutes to cool below 40°C
5. Beat in eggsBeat in eggs one at a time until fully incorporated into a smooth paste
6. Dust a smallDust a small teacup with fine cornmeal
7. Spoon a 50-gramSpoon a 50-gram portion of dough into the cup, swirl in a circular motion to form a smooth ball, and invert onto a baking sheet
8. Bake at 200°CBake at 200°C for 15 minutes, drop temperature to 180°C, and bake 20 minutes longer until golden with surface cracks

Questions