Quoted Shape: The Hidden Geometry of Information, Biology, Strategy, Democracy, and Everything Else by Jordan Ellenberg (Penguin Press)
You don’t make a bagel by first baking a bialy and then punching out the center. No—you roll out a snake of dough and join the ends together to form the bagel. If you denied that a bagel has a hole, you’d be laughed out of New York City, Montreal, and any self-respecting deli worldwide. I consider this final.
Not exactly a QED sort of proof, but I’ll take it as an axiom. 🙂
Read The History of Welsh Cakes (welshbaker.com)
Welsh Cakes originate from the country of Wales in Great Britain. The cakes are a cross between a cookie, a scone, and a pancake but they are truly unlike any of these things when it comes to taste and texture. They are the size of chubby cookie, made from ingredients similar to a scone, but they are cooked like a pancake on a griddle, they are not baked. Sweet but not overly so, Welsh Cakes are an example of a unique and traditional food that reflects the resourceful, wholesome, and practical nature of the Welsh people. Made from simple pantry items like flour, sugar, milk and butter, Welsh Cakes are considered a special treat since they take a great deal of time and effort to make. Being griddled, they pretty much must be made by hand and this is why there are very few commerical makers of these cakes in the world. Traditionally they were cooked over a hot bake-stone but iron griddles were later used and are now the predominant method used to cook them. They have gone by a few different names since their inception including their Welsh language names “cage bach” or "picau ar y maen" but also they are known as "Griddle Cakes", "Welsh Tea Cakes" and "Welsh Miner Cakes".