Broinhas de Fubá (Brazilian Corn Bites)
These Brazilian Broinhas de Fubá bring cozy memories to life—crispy, soft, and perfect with coffee.
Ingredients
- 1 cup of corn flour 150g
- ¾ cup of tapioca flour 110g
- ½ cup of white sugar 100g
- ½ teaspoon of salt 3g
- 1¾ cups of whole milk 420ml
- ¼ cup of sunflower oil 60ml
- 2 eggs
- ½ tablespoon of baking powder
- Anise seeds to taste optional
- Additional corn flour for shaping
Instructions
- In a pan, mix the corn flour, tapioca flour, sugar, salt, milk, and sunflower oil. Cook on medium heat, stirring constantly.1 cup of corn flour, ¾ cup of tapioca flour, ½ cup of white sugar, ½ teaspoon of salt, 1¾ cups of whole milk, ¼ cup of sunflower oil
- Initially, the mixture will be liquid and start to form lumps—this is normal. Continue cooking and stirring.
- The mixture will thicken and resemble a heavy polenta. Keep cooking and stirring until it begins to pull away from the sides of the pan. This stage took about 10 minutes for me, but your time may vary.
- Transfer the dough to a bowl, cover it, and let it cool completely. For faster cooling, you can place it in the refrigerator.
- Once the dough is completely cool, add one egg and anise seeds (if using). Mix well by hand, then add the second egg and continue mixing until you have a smooth, sticky dough.2 eggs, Anise seeds to taste
- Add the baking powder and mix thoroughly.½ tablespoon of baking powder
- Grease a large baking sheet (mine is 40cm x 26cm) and dust it with corn flour. ( or use parchment paper)
- Place a tablespoon of corn flour in a cup.Additional corn flour for shaping
- Scoop a spoonful of dough and drop it into the cup. Swirl the cup in circular motions to shape the dough into a round bite.
- Remove the shaped dough from the cup and place it on the prepared baking sheet.
- Repeat the process until all the dough is shaped.
- Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes or until golden.
- Remove from the oven and let cool on a wire rack.
Notes
Tips!
1)Wait for the dough to cool: Only start adding the eggs when the dough is completely cool. This prevents the eggs from cooking and activating the baking powder prematurely, as baking powder reacts to heat.
2) Dough consistency: The dough will be quite sticky—refer to the photos for guidance.
3)Baking time: The baking time may vary, so keep an eye on the broinhas and take them out once they are golden.
4)Shaping the bites: The tip of placing the dough in a cup with corn flour makes shaping much easier. Simply add the dough to the cup, swirl it around, and it will come out nicely rounded.
5. If your dough is still too sticky even after following all the steps, the issue is likely that it wasn’t cooked long enough. To fix this, add a bit more corn flour until the dough reaches the right consistency for shaping.
6. If your dough is not sticky enough it means it’s too dry. Simply add a little milk, a tablespoon at a time, until the dough becomes sticky enough to work with. This will help you shape the broinhas with ease.
Please note calories provided are only an estimate.