Soul cakes.

Reference to soul cakes can be found in several recipes like:

– a cross bun like version here

– more a cake one cut in slices here

– or a biscuit one here (even with a cross bun mark)

In the classic “English bread and yeast cookery” (Elizabeth David) a  version is given in the chapter “Yeast Buns and Small Tea Cakes”. Ingredients are: 1350 gr flour, 125 or 250 g buter, 225 g sugar, 50g yeast, 2 aggs, allspice and milk.

Merging this recipe with a more commercial one for spiced buns (700 g flour, 300 ml milk, 50g yeast, 35g sugar, 50g egg, 10g salt, 75 g butter, 3g cinnamon) gives following result.


  • 700 gr bread flour
  • 3 gr cinnamon, some pepper
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 40 gr butter
  • 42 gr yeast
  • one egg
  • 350gr milk

glazing : 1 egg mixed in some milk.

1. Mix flour, butter, salt, sugar and spices.

Add some lukewarm milk and the crumbled yeast; mix both. Add the egg and the remaining the milk. Mix till combined.

Turn out on the table.

Knead for +- 5 minutes to a smooth dough.

Leave to rise for 20 minutes.

2. When the dough has risen (not doubled in size), form into balls about 40 g each.

Leave to rise for 30 minutes.

3. press your (floured) thumb in the centre of each of the buns. Leave to rise/revocer? for 5 to 10 minutes.

4. Glaze with the mixture of egg and milk.

leave to rise for an addtional 20 minutes.

5. Bake in an oven at 240 C for about 8-10 minutes (or till golden brown).

Left ones were glazed a second time just before going into the oven.