First, warm the milk in the microwave for one minute so the liquid temperature is tepid to warm.
Place all the dough ingredients, except the sultanas, in the bowl of an electric mixer or in a large mixing bowl.
In an electric mixer, fit dough hook and mix for approximately 1 to 2 minutes on slow speed number 1.
Add the sultanas, then mix for 8 to 10 minutes on speed number 2.
For hand mixing, stir together until ingredients form a ball. Then knead for about 4 minutes. Add sultanas into the dough a little at a time and knead until smooth and elastic. This is likely to take about 10 minutes.
Place your dough in a large greased mixing bowl and cover. Leave to rise in a warm place until doubled in size – about 1 ½ hours.
Transfer the dough to an oiled work surface and stretch out into a log shape. Divide into 12 or 9 equal pieces, approximately 100g for standard size or 125g for Yorkshire Teacake size.
Shape dough portions into balls using cupped hands.
Place dough balls on the large lined baking sheets leaving plenty of room between them. Use your fingers to gently flatten each one.
Cover with a cloth or greased cling film.
Leave to rise for approximately 45 minutes until well risen.
Preheat your oven to 375°F / 325°F fan / 190°C / 170°C fan / Gas Mark 5
Brush risen teacakes with milk.
Bake for 20 minutes for standard size, or 25 minutes for Yorkshire Teacake size, until golden brown.