NO FRYING! Just pour flour into the boiling water!

NO FRYING! Just pour flour into the boiling water!

RECIPE #1

Ingredients:
• 3 cups water
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 egg yolk
• 1 tablespoon vegetable oil
• Shredded cheddar cheese
• Fresh herbs

RECIPE #2

For the Dough:
• 1⅔ cups warm water (400 ml)
• 5 tablespoons mayonnaise
• 5–6 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon baking soda

For the Filling:
• 1.1 lb (500 g) cooked potatoes
• 2 fried onions
• ½ cup milk (120 ml)
• Salt, black pepper, and paprika to taste

I can't watch videos but am curious...just dry flour in boiling water and then all the rest of the ingredients?  It sounds interesting😊
Is there a name for the bread?

Judith Browning wrote:I can't watch videos but am curious...just dry flour in boiling water and then all the rest of the ingredients?  It sounds interesting😊
Is there a name for the bread?

Hi Judith! They're *basically* a baked dumpling that begins as a type of pâté a choux. Once pulled from the pan, it gets kneaded with flour until it has a texture similar to soft playdough. It then gets rolled into a rectangle, that looks to be about 1/8" thick, then coated with butter. It says to use cold butter, but then they keep fishing with the butter until it is thinly coating the whole thing. The next step is to roll it up into a log &cut it like cinnamon rolls. Then, they take each 'roll', and roll it out flat, fill it with the cheese mixture, and pinch it together, similar to the way you'd do fried pies. Then they go onto a pan, get brushed with an egg wash, coated generously with sesame seeds, and baked. They look pretty tasty.

The other cool thing about this recipe is it looks very much like it would work beautifully with gluten free &/or low-carb choux recipes, for those of us who have to be careful with those things. It looks like a recipe I'd have a lot of fun playing with, swapping out the cheese & sesame seeds for a nice variety of other fillings & toppings, for tons of flavor, color, and texture options.

Interesting.
The boiling water/ flour combo reminds me of hot water cornbread or English style pastry crust.
I make a roll recipe that uses a boiling water/flour paste for a portion of the dough.

Agreed, William - a choux is the French version, but it's a softer (from watching how soft it is, when she's working it) dough than my experience with the English pasty, boiled, or hot doughs. The English version is typically pretty firm, to hold it's shape standing up, when it's filled & baking. The primary differences between this dough and the one I'm used to for fried pies, is this one lacks the buttermilk, and isn't flakey/pie-crust like.

Edited to add: the primary difference between this dough and an actual choux is the choux has eggs added, after it comes off the stove top.

thank you Carla!
well explained over view of 'how to'!
Way more complex sounding than I'm up for although
it sounds like the type of dish my DIL loves to make.
She is a wonderfully creative cook.

[VIDEO SUMMARY] ** I did not check this against the ingredients or the video, AI tools cannot be entirely trusted so use at your own risk**

Dough Preparation
🌡️
Boil 2 glasses of water with 1 tbsp sugar, 1 tsp salt, and 1 tbsp olive oil, then add 2 cups flour and let cool in a pool shape to prevent hand burns before kneading with 1 tsp baking powder.

Assembly and Filling
🧀
Roll out dough, spread with butter, tightly roll into a log, cut into pieces, and fill with grated cheddar cheese and parsley (filling can be replaced with alternatives).

Baking
🥖
Brush assembled pieces with egg yolk and oil mixture, sprinkle with sesame seeds, and bake at 185°C for 25-30 minutes to create oven-baked scones without frying.

thanks Tereza!

Now I wonder how this would work with whole wheat?

We buy organic soft wheat berries and crack in the corona as needed...then grind fine in an old electric coffee grinder.  Soft wheat is a pastry flour so might be good for this recipe?

We buy unbleached white once a year for Steve's springerles but otherwise whole wheat.