Ingredient

Plain flour Recipes

28 recipes with plain flour for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

28 recipes

Croquetas de Jamón with jamón serrano, whole milk and unsalted butter — Spain recipe

🇪🇸SpainMedium

Appetizers and Sandwiches

Croquetas de Jamón

Spanish ham croquetas are made from a thick bechamel enriched with finely diced jamón serrano, chilled until it can be shaped, then breaded and deep-fried. Unlike the French croquette, which is built on potato, the Spanish version has no starch filler at all: the interior is meant to be liquid at eating temperature and held together only by the crust. The dish came out of home kitchens as a way to use the last shreds of ham from the bone, and it survives in almost every bar in Spain as the standard measure of a kitchen. The two things that decide the result are the flour-to-milk ratio and how long the flour is cooked before the milk goes in. Active work is about an hour, but the dough must chill for several hours before shaping.

60 min430 kcal4 serves

Coxinha with chicken thighs, chicken stock and requeijão — Brazil recipe

🇧🇷BrazilAdvanced

Appetizers and Sandwiches

Coxinha

Coxinha is the teardrop-shaped chicken croquette sold in every Brazilian bakery and snack bar, named after the chicken drumstick whose shape it imitates. The dough is a scalded flour paste made with the broth the chicken was poached in, which is why a coxinha tastes of chicken all the way through rather than only in its filling. Inside sits shredded thigh meat bound with requeijão, the Brazilian spreadable cheese, and the whole thing is breaded and deep-fried until the shell crackles. The two things that decide the result are kneading the dough while it is still hot and sealing the shell without trapping air.

90 min480 kcal6 serves

Sharlotka — Russian Apple Sponge Cake with eggs, plain flour and apples — Russia recipe

🇷🇺RussiaMedium

Sweet Dishes

Sharlotka — Russian Apple Sponge Cake

The Russian home cake that appears the moment apples come into season: a whisked sponge poured over sliced apples and baked until golden. There is no butter and no mixer required beyond a whisk, and the lift comes entirely from eggs beaten with sugar. Tart apples keep it from turning cloying.

55 min210 kcal8 serves

🌿Vegetarian

Vanillekipferl (German Vanilla Crescent Cookies) with flour, butter and almonds — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Vanillekipferl (German Vanilla Crescent Cookies)

Vanillekipferl are small crescent-shaped shortbread cookies made with ground almonds and rolled in vanilla sugar while still warm. They were first baked in Vienna, and today no Advent cookie tin in Germany or Austria is complete without them. The dough has no baking powder and only two egg yolks, so the crumb is sandy and melts on the tongue instead of crunching. The 75 minutes cover mixing, shaping and baking three trays; the dough also needs an hour in the fridge before shaping, and the cookies are at their best after two or three days in a tin. Makes about 60 pieces, five to a serving.

75 min320 kcal12 serves

🌿Vegetarian

Ingredients

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Other ingredients that appear most often alongside plain flour across the archive. Pick one to drill deeper.

eggs whole milk tvorog apples cocoa powder lemon bread flour cinnamon unsalted butter buttermilk baking powder egg yolks