Stotty Cake Stottie Cake Recipes

STOTTIE CAKE (STOTTY)

Steps:

• Mix the yeast and sugar and dilute in ½ cup (150 ml) of water. Let stand for 15 minutes in a warm place away from drafts.
• Add the flour and pepper into the bowl of a stand mixer and dig a well in the center.
• Add the yeast and sugar mixture and the rest of the water into the well.
• Using the dough hook, knead for 2 minutes at medium speed and add the salt.
• Continue kneading for about 5 minutes or until obtaining a soft and elastic dough.
• Place the dough on a lightly floured work surface and, while kneading, bounce it for 10 minutes.
• Put the dough back in the bowl of the stand mixer and cover it with a cloth.
• Let the dough rise for 1 hour in a warm place, away from drafts.
• Preheat the oven to 390 F / 200 C.
• Place the dough on a floured work surface and divide into two or three equal dough pieces.
• Form balls of dough and flatten them to a thickness of about 1 inch.
• Using a wooden spoon or the end of the rolling pin, make an imprint in the center of each bread and place them well-spaced on a baking sheet lined with parchment paper.
• Bake the stotties for 12 minutes. Turn the oven off and continue baking for 30 minutes.
• Serve hot or warm with butter, marmalade, molasses, honey, cheese, split pea purée, or ham.

STOTTIE CAKES

Steps:

• 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.
• Sieve together in a large bowl the flour, salt and milk powder and sprinkle over the Olive Oil.
• 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.
• 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)
• Place in a floured bowl covered with cling film and put somewhere warm to rise until twice its original size.
• Dependent on the temperature this could take up to an hour.
• 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.
• Place in a preheated oven gas 7 220c (fan assisted 200c gas 6) for 12 to 15 mins
• 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.