Sweet souls

The souls from "Henriette Löffler's large illustrated cookery book" are sweet, elongated rolls. These Soul cakes were baked in Roman Catholic areas of Germany, especially on All Souls' Day. The period from All Saints' Day on 1 November and All Souls' Day on 2 November, through to All Souls' Sunday, was dedicated to the memory of the deceased in the changing seasons, between the "harvest time" and the "season of lights".
All Souls' Day was originally introduced by Abbot Odilo of Cluny in 998 as a day of remembrance in honour of the dead and spread from there to the entire Roman Catholic Church.

Method:

1 Sieve the flour into a bowl and make a well in the centre of the flour.
2. Heat the milk to lukewarm and pour some of it into the well together with the fresh yeast.
3. Mix the dough well with a wooden spoon and carefully pour in enough more milk until the dough comes away from the sides of the bowl without being too moist.
4. Knead the dough into a smooth ball and leave to rest for at least 1/2 hour, covered with a kitchen towel.
5 Meanwhile, mix the butter, then gradually the eggs and sugar in another bowl with a wooden spoon.
6. Then add the flour and rose water and mix well.
7. Now add the risen starter dough and knead until it bubbles and separates from the sides of the bowl.
8. Leave the dough to rise for another 1/2 hour.
9. Grease a baking tray and use a tablespoon to place long rolls on it.
10. Brush the buns with egg and sprinkle with loaf sugar.
11. Bake at 180-200 °C for about 20–30 minutes until golden brown.