Traditional English Fruit Teacakes
A baked sweet bun that is made with warm spices and currants.
Ingredients
- 1 cup (236 ml whole milk warmed to 100 – 110 °F (38 - 43°C)
- 2 teaspoons instant dried yeast
- 4 tablespoons sugar
- 3 ½ cups (455 grams) plain/all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon all spice
- ¼ teaspoon ground ginger
- 1 cup (128 grams) dried currants
- 6 tablespoons unsalted butter melted
- 2 large eggs beaten
- 2 tablespoons milk for brushing the tops of the buns
Instructions
- Line one large or two medium non-stick baking sheets or use a regular sheet with parchment paper.
- Add the milk to a bowl and stir in the yeast and sugar. Allow to sit for 3-5 minutes (maybe more) until you start to see it bubble a little.
- To a mixing bowl add the flour, salt, spices and currants. Mix well. Make a well in the center, add the milk and yeast, butter and beaten eggs. Use a spoon and stir to incorporate the liquids into the flour. When the dough comes together, use your hands to make the dough to a large ball. It will be sticky. Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Place in an oiled bowl, cover with a towel and leave in a warm place for about 45 mins to rise.
- Turn out the dough onto a floured surface and knead lightly for a few minutes until smooth. Divide the dough into 12 balls and shape each into a bun that is a flat round.
- Place evenly spaced onto the baking sheet and cover loosely with a towel. Leave in a warm place for 30 minutes until they double in size.
- Preheat oven to 400°F /200°C.
- Brush the tops of the buns with the milk. Bake for 15-20 minutes until golden brown (time may vary depending on your oven).
Video
Nutrition
Serving: 1 | Calories: 250kcal | Carbohydrates: 42g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 192mg | Fiber: 2g | Sugar: 13g