Stottie Cakes

Method

• step 1

  Add the quick action yeast and sugar to the luke warm water/milk mixture cover with cling film and place somewhere warm to activate. when ready it should have a good head of froth on top.

• step 2

  Sieve together in a large bowl the flour, salt and milk powder and sprinkle over the Olive Oil.

• step 3

  When the milk/water yeast mixture is ready, pour into the well in the centre of the dry ingredients and oil then mix together thoroughly to form a ball of dough.

• step 4

  Knead the dough until smooth and shiny and when you press it it springs back.( I use a Kenwood with the dough attachment at this stage for about 10 - 15mins)

• step 5

  Place in a floured bowl covered with cling film and put somewhere warm to rise until twice its original size.

• step 6

  Dependent on the temperature this could take up to an hour.

• step 7

  Once risen "knock back" to take out the air and then roll out the dough to about 3/4 of an inch. Cut out into rounds about 5 ins in diameter (I use a Dimpled pint pot) Put onto floured baking sheets, prick with a fork twice , dust with flour, and place somewhere warm to prove and rise to about twice their size.

• step 8

  Place in a preheated oven gas 7 220c (fan assisted 200c gas 6) for 12 to 15 mins

• step 9

  Once cooked (test by knocking the bottom of a roll they shouldn't be too brown on top) remove and place on a wire cooling rack and allow to cool thoroughly before slicing.