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1
Start the recipe by first proofing the yeast by adding it to the 40°C / 104°F milk and sugar, set it aside until it foams up.
2
Mix all of the dry ingredients together in a separate bowl and mix thoroughly.
3
To a stand mixer add the yeast mixture, beaten egg, and oil.
4
Turn on the machine and gradually add the flour mixture.
5
Using the dough hook knead the dough on the slowest speed until it releases from the sides of the bowl, this could anywhere from 10 to 15 minutes.
6
Turn out the dough onto a floured surface and form into a ball, place the dough ball into a greased bowl cover and allow to rise for at least 1 hour.
7
After the 1 hour the dough should have doubled in size, knock it back and divide it into 8 pieces.
8
Form each piece into a ball and leave for 10 minutes.
9
Form each ball into a disc and place them on a greased trays, see video for details.
10
Cover with a dry lightweight tea towel and allow to rise for 1 hour.
11
When there is only 10 minutes left on the rise preheat the oven to 190°C that’s 375°F or gas mark 5.
12
Place the risen teacakes in the oven and bake for 15 minutes.
13
Preparing the glaze.
14
Add 30 grams of sugar in a glass or cup add 30 grams or mls of hot water and mix until the sugar has dissolved.
15
Place the baked teacakes on a wire rack and brush with the glaze while they are still hot allow to cool for 30 minutes.
16
These delicious teacakes are best and traditionally served toasted with lots of butter and strawberry jam.
17
Enjoy
Method
Ingredients
520G / 18½oz Strong white bread flour
300g / 10½oz of lukewarm milk
1 Large egg
40g /2½tbls / 1½oz Vegetable/Olive oil
60g / 2½oz Granulated sugar
7g / 2tsp / ¼oz dried yeast
150g / 5½oz mixed fruit and peel
Zest of 1 lemon
½tsp Salt
8g / 2tsp Ground allspice
1tsp ground Cinnamon
Glaze ingredients
30g hot water
30g Sugar
FEATURED PRODUCTS
Products we recommend for this recipe
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