Every now and then, I get unusual baking requests. Most come from my customers, but the latest one came from family.
My Domestically-Challenged Aunt married a cheeky lad from Newcastle -- that's Yorkshire, England, that is (aye, he's a Geordie) -- fifteen years ago. She has learned to appreciate English cooking as he still loves his pease pudding and other treats.
But earlier this year, he asked if I could bake stottie cakes.
What are those? I wondered.
His explanation didn't help me much, but thanks to the power of online search engines, I discovered that stottie "cakes" were actually yeast buns meant to be split and filled (with things like pease pudding, of course). The recipe I found was labeled "challenging," but quite honestly, it wasn't much different from any other yeast bread I make. In fact, the dough was very similar to the dough I make for croissants (before adding the thick butter layer).
(No, I've no idea how they taste. I sent them all away.)