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.