Hello, This will be the first of many instructables on classic British food.
This recipe can be used for all sorts of things such as fruit loaf, tea cakes or hot cross buns. For this instructable I will be making teacakes.
Before starting make sure you wash your hands and clean the surfaces.
I have now also added measurements in "oz" and "fl.oz" so everyone can try this!
Thanks for the feature instructables! =D
Step 1: What We Are Going to Need
The fruited dough
- 50g / 2oz Sugar
- 15g / 1/2oz Yeast
- 300ml / 10fl.oz of tepid milk
- 450g / 1lb flour
- 1 tsp salt
- 1/2 tsp ground mixed spice
- 1 tsp ground cinnamon
- 50g / 2oz butter
- 50g / 2oz sultanas
- 50g / 2oz currants
- 1 egg, Beaten
- 2 Tbsp sugar dissolved in 30ml of hot water
- 25g / 1oz of flour
- Cold water to blend
- A large bowl
- A couple of small bowls/jug (For the yeast, milk ect)
- A piping bag (If you don't have one you can cut the corner of a sandwich bag and use that)
- Baking trays
- Loaf tins
Step 2: Prepare the Yeast
Mix 1 tsp of sugar, the yeast and 2 Tbsp of the milk to a paste, set aside in a warm place for 15 minutes or until the mixture gets all bubbly.
The yeast in this recipe should be fresh however I have used dried yeast as it's much more convenient, Just follow the instructions on your yeast of how much to use.
The time this take depends on the warmth of you house, covering the bowl or jug with a tea towel will keep the yeast nice and warm.
Step 3: Making the Dough
Over a large bowl sift in the flour, salt and the ground spices.
Now rub in the butter, Always remember when rubbing in to use the tops of your fingertips and not palms as the heat from them will melt the butter which will not be very good. Giving the bowl a shake will bring the big lumps of butter to the top, Continue until it resembles breadcrumbs.
Step 4: Finishing the Dough
Now add the sugar and the sultanas and currants.
Add the egg, yeast mixture and add milk slowly until you get a soft dough. Add a little flour if you have added too much milk. (You may not need all the milk, if not enjoy a glass of warm milk)
Cover the bowl with some cling film (Loosely) or a tea towel and leave it somewhere warm until the dough doubles in size, This should take around 1 hour.
Step 5: Kneading
Remove the dough from it's bowl and knead it on a very lightly floured surface until it is smooth and nice and stretchy, That should be around 8-10 minutes of kneading, It's normal to feel like you have done a 60 minute workout.
Step 6: Ready to Bake Yet?
Nope, We need to shape them them 15 rounds or 12 if you want nice big teacakes. to do this roll your dough into a long even sausage and cut it in half, Take one of these half's and roll it a little bit more and then divide this into six using the back of a knife. Repeat for the other half and have 12 lumps of dough Roll these into balls, flat them down a bit and place these onto a well greased baking tray or a silicone mat a baking tray if you have one.
If your making hot cross buns mix the ingredients for the paste together until it forms a soft paste. Spoon into a piping bag and draw a cross over each bun.
If you making loafs cut the dough in to two and place into greased loaf tins.
Now leave this dough to rest for 15 minutes before putting in the oven for 20 minutes at 220'C/425'F Gas mark 7.
Step 7: Finishing Touches
Remove your buns or lofts from the oven, now brush on the glaze while they're still hot and place them on to a cooling rack to cool.
Traditionally these are served toasted with butter, But they are just as nice plain!
(British flag optional.)
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Step 8: Download PDF
If your not Pro and would like to see the recipe in full then please download this PDF, It's great for printing off too!
JimD38 made it!