Part of:
High Tea
Ingredients:
- 500 grams strong white bread flour
- 1 tablespoon yeast
- 3 tbs caster sugar
- ½ tsp salt
- 1 tsp mixed spice
- 75 g softened butter
- 300 ml milk ( Plus 2 - 3 tablespoons for glazing)
- 150 g sultanas {
Instructions:
- 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.
- Place on a cooling rack.