English teacakes
How to make traditional English teacakes, easy step by step instructions from start to finish
Ingredients
Method
- 520G / 18½oz Strong white bread flour
- 300g / 10½oz of lukewarm milk
- 1 Large egg
- 40g /2½tbls / 1½oz Vegetable/Olive oil
- 60g / 2½oz Granulated sugar
- 7g / 2tsp / ¼oz dried yeast
- 150g / 5½oz mixed fruit and peel
- Zest of 1 lemon
- ½tsp Salt
- 8g / 2tsp Ground allspice
- 1tsp ground Cinnamon
- Glaze ingredients
- 30g hot water
- 30g Sugar
- Start the recipe by first proofing the yeast by adding it to the 40°C / 104°F milk and sugar, set it aside until it foams up.
- Mix all of the dry ingredients together in a separate bowl and mix thoroughly.
- To a stand mixer add the yeast mixture, beaten egg, and oil.
- Turn on the machine and gradually add the flour mixture.
- Using the dough hook knead the dough on the slowest speed until it releases from the sides of the bowl, this could anywhere from 10 to 15 minutes.
- Turn out the dough onto a floured surface and form into a ball, place the dough ball into a greased bowl cover and allow to rise for at least 1 hour.
- After the 1 hour the dough should have doubled in size, knock it back and divide it into 8 pieces.
- Form each piece into a ball and leave for 10 minutes.
- Form each ball into a disc and place them on a greased trays, see video for details.
- Cover with a dry lightweight tea towel and allow to rise for 1 hour.
- When there is only 10 minutes left on the rise preheat the oven to 190°C that’s 375°F or gas mark 5.
- Place the risen teacakes in the oven and bake for 15 minutes.
- Preparing the glaze.
- Add 30 grams of sugar in a glass or cup add 30 grams or mls of hot water and mix until the sugar has dissolved.
- Place the baked teacakes on a wire rack and brush with the glaze while they are still hot allow to cool for 30 minutes.
- These delicious teacakes are best and traditionally served toasted with lots of butter and strawberry jam.
- Enjoy
Equipment & products used in my kitchen
