Yorkshire Teacakes
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| Serves | 12 Teacakes |
| Prep time | 2 hours, 30 minutes |
| Cook time | 15 minutes |
| Total time | 2 hours, 45 minutes |
| Allergy | Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Region | British |
| By author | Karen Burns-Booth |
Delectable spiced and fruited Yorkshire Teacakes that are simple to make, and are perfect for any high tea table when toasted and served with butter, jam or even honey. Make a double batch and freeze them.
Ingredients
- 225g strong white bread flour
- 225g strong wholemeal bread flour
- 1/2 teaspoon salt
- 1 teaspoon mixed spice
- 50g softened butter, unsalted
- 50g caster sugar
- 1 x 7g sachet easy blend dried yeast
- 200g dried mixed fruit with citrus peel
- 300ml tepid milk, and extra if needed
Optional
- A little sugar and water mixed for the glaze
Note
Delectable spiced and fruited Yorkshire Teacakes that are simple to make, and are perfect for any high tea table when toasted and served with butter, jam or even honey. Make a double batch and freeze them.
Directions
| Step 1 | Sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and the dried yeast. |
| Step 2 | Add the tepid milk to the flour mixture, mix together to a form a soft, pliable dough. Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic. |
| Step 3 | Shape the dough into a ball and place it into the buttered/greased mixing bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove. |
| Step 4 | Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise. |
| Step 5 | Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the teacakes with a tea towel, and set aside to rise for 30 to 40 minutes. |
| Step 6 | Preheat the oven to 240C/475F/Gas 8. Make the glaze if using - heat some water and sugar together until the sugar has dissolved and set aside. |
| Step 7 | When the teacakes have risen, bake them in the pre-heated oven for 15 to 18 minutes, or until pale golden-brown, and when turned over and tapped on the underneath they sound hollow. As soon as you remove the buns from the oven, brush them with the sugar and water syrup, if using, then set aside to cool on a wire rack. |
| Step 8 | Serve warm, split and spread with butter, or serve toasted, split and spread with butter. The cooked buns can be frozen for up to 3 months; allow 6 hours for them to defrost and serve as above. |
| Step 9 | NB: If you have a bread machine, you can start the dough in the machine up to the second proving stage. Add the dried fruit 5 minutes before the end of kneading or when your bread machine beeps. |
