Soul Cakes for All Souls Day: 15 Old-World Spiced Buns and Treats European Families Still Bake on November 2

Soul Cakes have been baked on November 2 for centuries, and searches for a soul cake recipe have jumped 250 percent this month. In old English villages, children went door to door singing for these little spiced soul cakes marked with a cross, and each one was a way to remember someone dear. Across Europe, families keep similar traditions alive with almond cookies in Italy, sweet breads in Portugal and Austria, and a speckled tea loaf in Ireland. This gentle collection gathers them all, with simple steps and a baking tip for each. Warm up the oven and start with the English classic..

Classic English Soul Cakes With Currants and Allspice

Long ago in English villages, children went door to door on November 2 singing a little song, and neighbors handed them warm, spiced buns marked with a cross. These were soul cakes, and every bite was a promise to remember loved ones. The dough is like a soft shortbread scone, rich with butter, currants and allspice. Do not overwork it, or the cakes turn tough. Bake a tray this All Souls Day and share them with a neighbor, maybe with a pot of tea and a few classic British holiday bakes..

You will need: 1/2 cup softened butter, 1/2 cup sugar, 1 large egg yolk, 2 cups flour, 1 tsp allspice, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, 1/2 cup currants, 3 to 4 tbsp milk.

How to make it: 1. Cream butter and sugar, then beat in egg yolk. 2. Stir in flour, spices and salt, then currants. 3. Add milk a spoonful at a time to form a soft dough. 4. Roll 1/2 inch thick, cut 3 inch rounds and mark a cross on top with a knife. 5. Bake at 350 F for 15 to 18 minutes until pale golden.

Saffron Soul Cakes, a Golden Old English Variation

Some old English recipes for soul cakes call for saffron, the golden spice that once made these treats a special luxury. Just a pinch steeped in warm milk tints the dough a sunny yellow and adds a honey-like flavor. Crush the threads first so they release all their color. These look beautiful on a plate and make a thoughtful gift for a friend who is missing someone this season. Serve with warm tea, or bake them beside these old-fashioned Christmas breads. Have you ever baked with saffron?

You will need: 1/4 tsp saffron threads crushed, 3 tbsp warm milk, 1/2 cup softened butter, 1/2 cup sugar, 1 large egg yolk, 2 cups flour, 1 tsp allspice, 1/4 tsp salt, 1/2 cup currants.

How to make it: 1. Steep saffron in warm milk 15 minutes. 2. Cream butter and sugar, then beat in yolk and saffron milk. 3. Stir in flour, allspice, salt and currants. 4. Roll 1/2 inch thick, cut rounds and mark a cross. 5. Bake at 350 F for 15 to 18 minutes.

Flemish Zielenbroodjes, the Soul Cakes of Flanders

In Flanders, bakers once made little sweet rolls called zielenbroodjes, soul bread buns, for All Souls Day. They were given to the poor and to children, much like English Soul Cakes. These soft milk buns are lightly sweet with a touch of cinnamon and currants. Score a cross on top before baking, just like the old bakers did. Share them warm with family and friends. Serve with a plate of Christmas desserts from around the world. Is there a tradition like this in your family?

You will need: 3 1/2 cups flour, 1/4 cup sugar, 2 1/4 tsp instant yeast, 1 tsp cinnamon, 1/2 tsp salt, 1 cup warm milk, 4 tbsp butter, 1 large egg, 1/2 cup currants, 1 egg for wash.

How to make it: 1. Mix dry ingredients, add milk, butter and egg and knead 8 minutes, then knead in currants. 2. Rise 1 hour. 3. Shape 12 small buns and rise 30 minutes. 4. Score a cross on top and brush with egg wash. 5. Bake at 375 F for 18 minutes.

Irish Barmbrack to Serve With Soul Cakes

Barmbrack is a speckled Irish tea bread packed with raisins and sultanas soaked overnight in strong black tea. In Ireland it is baked for the end of October and the start of November, and families share slices with butter while they talk about the people they miss. Soaking the fruit is the secret to a moist loaf. It keeps for days wrapped tightly. Serve Soul Cakes and barmbrack side by side for an old-world tea table. Try it with one of these fruitcake recipes too. Butter or no butter?

You will need: 2 cups mixed raisins and sultanas, 1 1/4 cups hot strong black tea, 1 cup brown sugar, 1 large egg beaten, 2 cups flour, 2 tsp baking powder, 1 tsp mixed spice or pumpkin pie spice.

How to make it: 1. Soak fruit and sugar in hot tea overnight. 2. Heat oven to 325 F and line a 9×5 loaf pan. 3. Stir egg into the fruit, then flour, baking powder and spice. 4. Pour into pan. 5. Bake 70 to 80 minutes until a skewer comes out clean, then cool completely.

Austrian Allerheiligenstriezel, a Braided Cousin of Soul Cakes

In Austria, godparents traditionally give their godchildren a braided sweet bread called Allerheiligenstriezel on November 1 and 2. It is soft, buttery and topped with pearl sugar and sliced almonds. The tradition is all about family bonds, which makes it a beautiful gift. Like Soul Cakes, it is a gift of love. Brush the braid twice with egg wash for a deep golden shine. Serve slices with butter and honey. Pair it with a few classic Linzer cookies. Who would you bake one for?

You will need: 4 cups flour, 1/3 cup sugar, 2 1/4 tsp instant yeast, 1/2 tsp salt, 1 cup warm milk, 1 large egg plus 1 yolk, 6 tbsp softened butter, 1/2 cup raisins, 1 egg for wash, pearl sugar, sliced almonds.

How to make it: 1. Mix dry ingredients, add milk, egg, yolk and butter and knead 10 minutes, then knead in raisins. 2. Rise 1 hour. 3. Divide into 4 strands and braid. 4. Rise 45 minutes and brush twice with egg wash. 5. Top with pearl sugar and almonds and bake at 350 F for 35 minutes.

Polish Poppy Seed Roll for Zaduszki

In Poland, families visit loved ones on Zaduszki, November 2, then come home to coffee and a sweet makowiec. This yeasted roll swirls a rich poppy seed filling with honey, raisins and orange zest through soft dough. Soak and grind the poppy seeds or use canned poppy seed filling to save time. Brush with egg wash for a shiny golden top. Slice thinly to show off the spiral. Pair it with old-country Polish cookies. Does your family have a Polish recipe like this?

You will need: 3 cups flour, 1/4 cup sugar, 2 1/4 tsp instant yeast, 1/2 tsp salt, 3/4 cup warm milk, 4 tbsp melted butter, 1 large egg, 12 oz can poppy seed filling, 1/4 cup raisins, 1 tsp orange zest, 1 egg for wash.

How to make it: 1. Mix flour, sugar, yeast and salt, then add milk, butter and egg and knead 8 minutes. 2. Rise 1 hour. 3. Roll to a 12×14 inch rectangle and spread filling mixed with raisins and zest. 4. Roll up, seam down, and rise 30 minutes. 5. Brush with egg and bake at 350 F for 35 minutes.

Hungarian Kalács Sweet Bread

Hungarian families often bake a braided kalács in early November, a soft, slightly sweet loaf served with butter and jam. The rich egg dough braids easily and bakes into a shiny golden ring or loaf. Let it rise slowly for the best flavor and fluffiest texture. Leftovers make wonderful French toast. It is a lovely companion to Soul Cakes on a remembrance table. Pair it with a swirled holiday babka. Have you ever braided bread with six strands?

You will need: 4 cups flour, 1/3 cup sugar, 2 1/4 tsp instant yeast, 1 tsp salt, 1 cup warm milk, 2 large eggs, 6 tbsp melted butter, 1 tsp lemon zest, 1 egg for wash.

How to make it: 1. Mix flour, sugar, yeast and salt. 2. Add milk, eggs, butter and zest and knead 10 minutes. 3. Rise 1 1/2 hours. 4. Divide into 3 strands, braid and rise 45 minutes. 5. Brush with egg wash and bake at 350 F for 30 to 35 minutes.

Portuguese Pão por Deus, Portugal’s Answer to Soul Cakes

Pão por Deus means bread for God, and in Portugal children still go door to door on the first days of November asking for it. Neighbors fill their cloth bags with sweet breads, nuts and fruit. These soft buns are flavored with cinnamon, fennel and a touch of coconut on top. Toast the coconut lightly before sprinkling for extra flavor. They are a sweet cousin to Soul Cakes from across the sea. Serve them with a bowl of creamy rice pudding. Would your kids love this tradition?

You will need: 3 1/2 cups flour, 1/2 cup sugar, 2 1/4 tsp instant yeast, 1 tsp cinnamon, 1 tsp fennel seeds, 1/2 tsp salt, 1 cup warm milk, 4 tbsp butter, 2 large eggs, 1/2 cup shredded coconut, 1 egg for wash.

How to make it: 1. Mix dry ingredients, add milk, butter and eggs and knead 8 minutes. 2. Rise 1 hour. 3. Shape 12 round buns and rise 30 minutes. 4. Brush with egg wash and sprinkle coconut on top. 5. Bake at 350 F for 20 minutes.

Pan dei Morti From Milan

Pan dei morti is a dark, chewy cookie bread from Milan made with crushed cookies, dried figs, raisins, almonds, cocoa and spice. Bakers say it was created to use up every last crumb in the pantry. It is dense, fragrant and wonderful with coffee. Soak the raisins in warm orange juice for extra flavor. Dust with powdered sugar right before serving. Serve with more Italian desserts beyond tiramisu. Have you ever made a recipe from leftover cookie crumbs?

You will need: 2 cups crushed plain biscotti or vanilla wafers, 1 cup flour, 3/4 cup sugar, 1/2 cup chopped dried figs, 1/2 cup raisins soaked in 1/4 cup warm orange juice, 1/2 cup chopped almonds, 2 tbsp cocoa powder, 1 tsp cinnamon, 4 large egg whites, powdered sugar.

How to make it: 1. Mix crumbs, flour, sugar, cocoa and cinnamon. 2. Add figs, raisins with juice and almonds. 3. Stir in egg whites to form a sticky dough. 4. Shape into 12 oval cakes on a lined pan. 5. Bake at 350 F for 20 minutes and dust with powdered sugar.

Italian Ossa dei Morti Cookies From Lombardy

In northern Italy, bakeries fill their windows with pale, knobby almond cookies on November 2. They are crunchy outside and chewy inside, made from little more than egg whites, sugar, almonds and a hint of cinnamon. Their old name comes from their pale, long shape. Let the shaped cookies dry for a few hours before baking so they keep their form. Like Soul Cakes, they are baked to honor loved ones. Serve them with Nonna’s Christmas cookie tray. Crunchy or chewy, which do you prefer?

You will need: 2 large egg whites, 1 1/2 cups sugar, 1 1/2 cups finely chopped almonds, 1 1/2 cups flour, 1 tsp cinnamon, 1 tsp lemon zest.

How to make it: 1. Whisk egg whites until foamy, then mix in sugar. 2. Stir in almonds, flour, cinnamon and zest to form a stiff dough. 3. Roll into 3 inch logs and place on a lined pan. 4. Let dry uncovered 4 hours. 5. Bake at 325 F for 20 to 25 minutes until pale golden.

Italian Fave dei Morti Almond Cookies

Fave dei morti are small, round almond cookies shaped like fava beans, an ancient symbol of remembrance in Italy. They are soft and chewy, a little like amaretti, and often tinted pink, white and brown. Grind the almonds with a bit of sugar so they stay powdery and do not turn into butter. Kids love rolling the little beans. Set a plate of these beside Soul Cakes for a lovely cross-cultural tradition. Pair them with crisp holiday biscotti. Which color will you make first?

You will need: 2 cups almond flour, 1 cup sugar, 1 large egg white, 1 tsp lemon zest, 1/2 tsp cinnamon, 1 tbsp cocoa powder (for brown batch), powdered sugar.

How to make it: 1. Mix almond flour, sugar, egg white, zest and cinnamon into a soft dough. 2. Divide in half and knead cocoa into one half. 3. Roll into small ovals and press lightly to look like beans. 4. Place on a lined pan. 5. Bake at 325 F for 12 to 15 minutes and dust with powdered sugar.

Sicilian Frutta Martorana Marzipan Fruit

In Sicily, children wake on November 2 to find gifts and baskets of marzipan shaped like tiny peaches, lemons, figs and pears. These painted sweets, called frutta martorana, look so real that guests often reach for them as fruit. Use store-bought almond paste for an easy version and paint with diluted food coloring. A clove makes a perfect stem. Make a little basket for a child or a grandparent, just as families share Soul Cakes. Pair them with Sicilian cannoli treats. Which fruit will you shape first?

You will need: 14 oz almond paste, 1 cup powdered sugar, gel food colors, cloves for stems, small leaves of green fondant (optional).

How to make it: 1. Knead almond paste with powdered sugar until smooth and firm. 2. Roll into small balls and shape into fruits. 3. Press a clove into the top for a stem. 4. Paint with gel colors thinned with water. 5. Let dry overnight on parchment.

Spanish Huesos de Santo Marzipan Rolls

In Spain, pastry shops sell little marzipan rolls filled with sweet egg yolk cream every year for All Saints and All Souls days. Their name refers to their pale tubular shape, but they taste like pure almond candy. Roll the marzipan thin around a wooden dowel, let it set, then pipe in the filling. Make the yolk cream gently over low heat so it stays smooth. These are a special treat for an afternoon coffee. Pair them with a slice of caramel flan. Ready to try something new?

You will need: 14 oz almond paste, 1/2 cup powdered sugar, 4 large egg yolks, 1/3 cup sugar, 3 tbsp water, 1/2 tsp lemon zest, simple sugar glaze.

How to make it: 1. Knead almond paste with powdered sugar and roll thin. 2. Cut into 3 inch squares and wrap around a dowel, sealing edges, then set 1 hour. 3. Cook sugar and water to a syrup, whisk in yolks and zest and stir over low heat to 160 F until thick. 4. Cool and pipe into the rolls. 5. Brush with glaze and let set.

Spanish Buñuelos de Viento

Buñuelos de viento, or wind fritters, are tiny puffs of choux pastry fried until golden and hollow, then filled with cream or dusted with sugar. In Spain they are a classic sweet for the first days of November. Keep the oil steady at 350 F and fry a few at a time so they puff evenly. Never leave hot oil unattended. Serve them warm and fresh, because they are best the same day. Pair them with homemade donuts and fried treats. Will you fill them with cream or chocolate?

You will need: 1 cup water, 1/2 cup butter, 1 tbsp sugar, 1/4 tsp salt, 1 cup flour, 4 large eggs, 1 tsp lemon zest, oil for frying, powdered sugar, pastry cream (optional).

How to make it: 1. Boil water, butter, sugar and salt. 2. Stir in flour until a ball forms, cook 1 minute and cool 5 minutes. 3. Beat in eggs one at a time, then zest. 4. Drop teaspoons of dough into 350 F oil and fry until puffed and golden. 5. Drain and dust with powdered sugar or fill with cream.

Colcannon for the Irish Table

Colcannon, creamy mashed potatoes folded with buttery cabbage or kale and scallions, is a November supper across Ireland. It is humble, cheap and deeply comforting, the kind of dish that reminds people of their grandmothers. Make a little well in the center of each serving and drop in a pat of butter to melt. Simmer the cabbage just until tender so it stays green. Serve it next to a bowl of cozy beef stew. Will colcannon join your November menu?

You will need: 2 lb russet potatoes peeled and cubed, 4 cups shredded green cabbage or kale, 6 tbsp butter, 1 cup warm milk, 4 scallions sliced, salt and pepper.

How to make it: 1. Boil potatoes in salted water until tender, about 15 minutes, and drain. 2. Cook cabbage in 2 tbsp butter until tender, 5 minutes. 3. Warm milk with scallions. 4. Mash potatoes with milk and remaining butter. 5. Fold in cabbage and season.