What could be more comforting than a toasted teacake slathered in butter, ideally accompanied by a mug of Yorkshire tea? Kids love them too (mug of tea optional). It's normally the sort of thing we'd enjoy in a cafe, but as all the cafes are closed we've tried making our own. These are delicious - give them a go. This recipe makes six substantial teacakes.
- 1 x 7g sachet fast-action yeast
- 300ml lukewarm milk (warm in a small pan)
- 450g strong white bread flour
- 1 tsp salt
- 2 pinches mixed spice
- 25g butter
- 25g caster sugar
- 50g raisins/currants
- Milk for brushing
1. Warm the milk in a small pan, then add the yeast and leave for five minutes until it starts to bubble/froth a little bit.
2. In a large bowl, add the flour, salt and spice. Rub the butter into the flour mixture so it's blended in.
3. Add the sugar, raisins/currants. Add the milk to the mixture and bring it together into a ball of dough (do this by hand or electric mixer). Knead it by hand for five minutes, or let the mixer do the hard work.
4. Put the dough in a ball and leave it in a warm place until it's doubled in size (60 - 90 minutes).
5. Knead for a minute by hand, then break into six balls. Put them onto a tray, leaving space between them.
6. Pre-heat the oven to 200c/180c/gas 6. Brush the buns with milk and bake for 15 - 20 minutes until golden on top and cooked through. Cool on a tray and see how long you can resist...
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