TEACAKES
Spare a bit of time to bake these delicious teacakes which you can serve warm with butter for a weekend breakfast, coffee morning or afternoon tea
Provided by Elena Silcock
Categories Afternoon tea, Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
- Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
- Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.
Nutrition Facts : Calories 338 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
ENGLISH TEACAKES (ZWT3)
Teacakes full of currants. This is from "The Good Housekeeping International Cookbook Official World's Fair Edition". The dough must be chilled for easier handling so plan accordingly. You might prepare your dough in the morning, refrigerate, and bake fresh teacakes before afternoon tea.
Provided by Acerast
Categories Dessert
Time 2h15m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, sift together flour, baking powder and salt.
- In a large mixing bowl, cream the shortening, butter, 3/4 cup sugar and egg.
- Add milk, citron, currants and flour mixture; mix well.
- Refrigerate dough for easier handling (at least 1 hour).
- Preheat oven to 400°F.
- Roll dough into balls the size of walnuts.
- Dip tops in egg white and then sugar.
- Place, sugared side up, 2-inches apart on greased or parchment lined cookie sheets.
- Bake 12-15 minutes, or until golden.
- Cool, then store, tightly covered.
Nutrition Facts : Calories 71.2, Fat 3, SaturatedFat 1.2, Cholesterol 9.4, Sodium 44.7, Carbohydrate 10.4, Fiber 0.3, Sugar 5.5, Protein 1
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