½ cup mimosa (75 g)
1/3 cup sweet cornmeal (45 g)
¼ cup sugar (50 g)
1 pinch of salt
¾ cup whole milk (190 ml)
2 tablespoons of Soya Corn Oil (30 ml)
1 egg (50 g)
½ teaspoon fennel seeds
1 teaspoon baking powder (6 g)
In a saucepan, add the cornmeal, flour, sugar, salt, milk and oil and mix well with a whisk until smooth.
Bring to a boil over medium heat, stirring constantly. When it comes to the boil, lumps will form: at this point, keep mixing for about 12 minutes, until it becomes a uniform mass and peels off the bottom of the pan.
Transfer to a baking dish.
Transfer to a bowl and leave to cool. With the help of a spatula, mix in the egg and fennel, and finally add the baking powder. The dough will be denser than cake dough, but very creamy.
To shape, use two spoons or put a little cornmeal in a coffee cup, pour in a dessert spoonful of the dough, sprinkle the surface and sides with more cornmeal and gently move the cup in circles, rolling out the dough.
Spread the dough on a baking sheet.
Spread the broinhas on a baking sheet sprinkled with cornmeal and bake in a preheated oven at 160 °C for 35 to 40 minutes, until golden brown and dry.
