Si vols fer bunyols que sien bons, qui’s fan de formatge e d’ous, se fan axí: ages pasta ben levada e hous e formatge rellat, e sia ben espès; e fe’n redolins axí com un hou. E ages una casola, e mit-hi de greix qui’s fa del porc doç, e gite’ls en la casola. E, quant seran ben cuyts, posso’ls en un tellador amb sucre desús e dejús. E si per ventura no podíeu aver del grex del porc, fets-ho de bon holi. E si axí matex no y volíeu metre sucre, quar axí’s deu fer, matetst-hi de bona mel.

Note: these are supposed to be fried, but somebody figured out this nice baked version which is easier and better for feasts.

1/4 cup butter, diced (1/2 stick)
1/2 tsp salt
1 cup water
1 cup plain flour
2 whole eggs, plus 1 yolk
1 -1/2 tsp Dijon or spicy brown mustard
1/2 tsp pepper
3/4 cup grated sharp Cheddar cheese (2-3 ounces?)

Preheat the oven to 425 F. Place butter and the salt in a pan, then add the water. Bring the liquid to the boil. Meanwhile, measure out your flour. Working quickly, tip the flour into the pan of boiling liquid in one go and stir it in immediately.

Beat the mixture vigorously with a wooden spoon until it forms a thick paste that binds together and leaves the sides on the pan clean. Remove the pan from the heat.

Gradually beat the eggs and yolk into the mixture (for this part I used an electric mixer), then add the mustard, pepper and cheese. Don’t overbeat, but blend well. Place spoonfuls of mixture on a no-stick baking sheet (as if you were making cookies) and bake for 10 minutes. They will puff a bit but they won’t spread flat.

Reduce the temperature to 350 F and cook for a further 15 minutes until well browned. Serve hot or cool.

Mine had to cook an extra 15 minutes! Cook for longer than you think – they aren’t good when they’re still raw inside. They will look a bit rustic and lumpy – that’s OK. Mine came out crispy outside, airy inside – good warm, and pretty good cold too. A single batch filled two cookie trays.