Name: Yule-Dough
Yield: Makes 4 small cakes
Ingredients: 1 teaspoon active dry yeast; 2 eggs, lightly beaten; 5 tablespoons (70 g) unsalted butter, cut into small cubes, at room temperature; 1¾ teaspoons sea salt; 1 egg yolk, lightly beaten, for egg wash; ⅔ cup (125 g) superfine sugar; Unsalted butter or jam, for serving; 8 cups (1 kg) bread flour, plus more for the work surface; 2½ cups (600 ml) tepid whole milk (105°-115°F/41°-46°C)

Preparation info

Makes
4
small cakes

Difficulty
Medium

Appears in

The Official Downton Abbey Christmas Cookbook

By Regula Ysewijn

Published 2020

About

According to John Brand in Observations on Popular Antiquities of Great Britain, published in 1777, the yule-dough was a small cake in the shape of the baby Jesus that bakers made at Christmastime to give to their customers. Also known as a yule-dow (the words dough and dow were once commonly used for small cakes in northern England) and, in County Durham, as a yule-cake, these yeastleavened sweets were more bread-like than cake-like.

Ben Jonson referred to thes

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Ingredients

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