Soul Cakes and Trick-or-Treating

Traditionally, soul cakes would be given out to children and the poor who would go from door to door, begging for alms or “Souling”, on All Soul’s Day. Every cake eaten would represent a soul freed from Purgatory. The giving and receiving of soul cakes started in the Middle Ages and is widely seen as the origin of trick or treating.

INGREDIENTS

• ½ Cup Lukewarm Ale (Below 100°F/38°C)
• 1 Teaspoon Yeast
• 3 Cups (360g) Flour
• ½ Cup (100g) Sugar
• 4 Tablespoons Butter Softened
• ½ Teaspoon Salt (if you’re using unsalted butter)
• ¼ Teaspoon Nutmeg
• ¼ Teaspoon Clove
• ¼ Teaspoon Mace
• ⅓ Cup Sack or Sherry
• ¼ Teaspoon Saffron Threads (optional)
• 3/4 Cup Dried Fruit, plus more for decoration. (Optional)
• 1 Egg for Egg Wash (Optional)

INSTRUCTIONS

1. Create an "ale barm" by mixing the yeast with the lukewarm ale and letting sit for 10 minutes. If you are using saffron, mix that into the sherry and let steep.
2. In a large bowl, mix the flour, sugar, salt, nutmeg, clove, and mace together. Add the yeasted ale and work it in. Then work in the softened butter and the sack with saffron along with any fruit you are using. Mix until everything the dough comes together, then knead for 5 - 12 minutes. The longer you knead, the more bread-like the cakes will be, but the more they will rise.
3. Allow dough to rise for 1 hour (it will likely not double in size), then punch the dough down and form into small cakes. Cover and allow the cakes to rise for another 20 minutes while you preheat the oven to 400°F/200°C.
4. When the cakes have puffed up, add the optional egg wash and/or additional fruit, or form a cross on the top of each cake using the back of a knife (do not cut the cross in). Then back fro 20 minutes. When baked, allow to cool before serving.

EQUIPMENT

KitchenAid Stand Mixer

TIP:  Use cookie cutters.  Maybe pumpkins or a witch or something like that.  Makes them even more festive.