Soul, Soul, a soul cake!
I pray thee, good missus, a soul cake!
One for Peter, two for Paul,
three for Him what made us all!
Soul Cake, soul cake, please good missus, a soul cake.
An apple, a pear, a plum, or a cherry, anything good thing to make us all merry.
One for Peter, one for Paul, & three for Him who made us all.
Because the last couple of posts were savory and because it is October, and because there is no better time, I am going to finish my post on donuts!
When I think autumn, I picture the bright hues of foliage, apple picking, mulled cider, pumpkins, Indian corn and donuts.
Why are donuts associated with fall? I did some investigating!
I learned that Soul Cakes (square cakes similar to donuts) date back to medieval times in Ireland. Baked to ease malevolent spirits on All Hallows Eve, the cakes were filled with currants, allspice, nutmeg and cinnamon. Of course we mollify modern day ghosts and goblins with Snickers, Kit Kats and M&M’s. Can you image what would happen if when greeting Hannah Montana, Sponge Bob or Ironman you were to hand them a soul cake!
Well maybe if your soul cakes looked like this it wouldn’t be so bad!
When I decided that I wanted to make donuts there was the big decision yeast or no yeast. I opted for yeast.
Here’s the recipe. It is not hard! If you do not like nutmeg leave it out. If you do like nutmeg it probably seems like a lot BUT IT IS NOT! It is subtle and delicious! You could replace with cinnamon but I think cinnamon is over powering and should be reserved for a little sprinkling at the end or mixed into glaze. One more thing…the dough is not super sweet. YOU HAVE TO TRY THE GLAZE!
1 1/2 cups milk
2 1/2oz vegetable shortening
4 1/2 tsp yeast or 2 packages
1/3 cup warm water
2 eggs beaten
1/4 cup sugar
1 1/2 tsp salt
1 tsp nutmeg
23 oz flour
Place milk in pan and heat over low flame until just steaming not boiling. Measure out shortening (approx 1/3 cup) and place in bowl. When milk is hot slowly pour over shortening. Stir until shortening is melted. Let cool.
In a separate bowl sprinkle yeast over warm water. Let sit 5 mins until yeast starts to bubble.
Pour into stand mixer (if you don’t have a stand mixer you can mix by hand with wooden spoon-it will be a real arm work out!) Add milk and shortening mixer and mix with paddle attachment until incorporated.
Add eggs, sugar, salt, nutmeg and half of the flour. Mix on medium until well incorporated.
I had to do a little math when weighing the flour!
Gen’s brain working hard…16oz in a pound…23oz divided by 16 = 1 lb 7oz…phew!
Add the rest of the flour mix on a slow speed for a minute then increase to medium speed and mix until the dough starts to pull away from sides of bowl.
This is a very sticky dough!
Flour your hands well when removing from mixer. Flour table. Knead slightly to get dough off your hands and formed into a ball. Place dough in a large bowl cover with towel and put some place warm free of drafts at let rise for 1 hour.
Again sprinkle your work surface with a little flour. Deflate dough and pat into circle 3/8 inch thick.
I had help with the blog this week! The new hands belong to my mother! It was so much easier than taking pictures one handed. Thanks Mum!
We had fun making these together!
My mother even tried a cruller.
After they are cut carefully place on floured board or sheet pan. Again cover with towel and place in warm spot. Let rise 30 minutes. Then you are ready to fry. Pour oil into a frying pan 1/2 inch up sides of pan.
Heat oil to 375° and very carefully place donuts into oil.
Check after a minute or two. When they get to a golden brown carefully flip and brown other side.
Mom that is too brown!!!!
Drain on paper towels.
For glaze mix 1 cup powdered sugar with 1 tbsp of milk. Wisk until thin but still coats back of spoon. When donuts are cool dip one side into glaze and then place on rack to let dry. If you want you can dip into jimmies or other holiday sprinkles OR sugar and cinnamon.
That’s what I’m talkin’ about!
Look a little goblin!