- 225g strong white flour
- 225g strong wholemeal flour
- 1 tsp salt
- 55g unsalted butter
- 7g fast action dried yeast
- 30g caster sugar
- 85g sultanas
- 85g currants
- 1/2 tsp ground cinnamon
- 300ml warm milk
- plus extra for brushing
Level of difficulty Average
Preparation time 240mins
Cooking time 15mins
Cost Average budget
Sift the flours and the salt into a large bowl, tipping in any bran left in the sieve. Rub in the butter, then stir in the yeast, sugar, sultanas, currants and cinnamon. Make a well in the centre and pour in the milk. Mix together, adding more milk as needed to make a soft dough.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until smooth and elastic. Place in a lightly greased bowl, cover with a tea towel and leave to rise in a warm place for 1-2 hours or until doubled in size.
Turn the dough out onto the lightly floured surface and knock it back. Knead for 2-3 minutes, then divide it into 10 equal pieces. Shape each piece into a round teacake.
Place the tea cakes on to two greased baking sheets and cover with a tea towel. Leave to rise in a warm place for 30-60 minutes or until puffy.
Towards the end of the rising time, preheat the oven to 220c. Uncover the tea cakes and lightly brush the tops with milk. Bake for 10-15 minutes or until nicely browned, then transfer to a wire rack to cool. Serve warm, or split and toasted. These are best eaten on the day they are made, but can be kept for 1-2 days.
Instead of making individual tea cakes, shape the dough into a large round and place on a greased baking sheet. Leave to rise again for 30-60 minutes, then bake for about 25 minutes.
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