📝 About This Recipe
A quintessential British classic, these teacakes are soft, pillowy yeast-leavened buns studded with plump dried fruits and fragrant warming spices. Unlike a cake in the modern sense, they are a rich bread dough that reveals its true magic when split, toasted until the edges are golden-crisp, and slathered with melting salted butter. Perfect for a cozy mid-morning break or a sophisticated afternoon tea, they offer a nostalgic taste of English heritage in every buttery bite.
🥗 Ingredients
Dough Base
- 450 grams Strong white bread flour (plus extra for dusting)
- 7 grams Fast-action dried yeast (one standard sachet)
- 1 teaspoon Fine sea salt
- 50 grams Caster sugar
Wet Ingredients
- 250 ml Whole milk (lukewarm, around 38°C/100°F)
- 50 grams Unsalted butter (melted and slightly cooled)
- 1 Egg yolk (large, at room temperature)
Fruit and Spice
- 100 grams Currants (or a mix of sultanas and currants)
- 25 grams Mixed peel (finely chopped candied citrus)
- 1 teaspoon Mixed spice (British spice blend; can substitute with pumpkin spice)
- 1/2 teaspoon Ground cinnamon
Glaze
- 1 tablespoon Milk (for brushing before baking)
- 1 tablespoon Honey or Maple syrup (to brush after baking for a sticky shine)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, yeast, caster sugar, mixed spice, and cinnamon until well combined.
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2
Add the fine sea salt to one side of the bowl (keeping it away from the yeast initially to prevent deactivating it), then stir through.
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3
Create a well in the center of the dry ingredients. Pour in the lukewarm milk, melted butter, and the egg yolk.
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4
Using a dough hook on low speed (or a wooden spoon), mix until a soft, slightly sticky dough forms. If the dough feels too dry, add a splash more warm milk.
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5
Knead the dough for about 8-10 minutes by machine or 12 minutes by hand on a lightly floured surface until it is smooth, elastic, and bounces back when poked.
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6
Flatten the dough slightly and scatter the currants and mixed peel over the top. Fold the dough over the fruit and knead gently for 2 minutes until the fruit is evenly distributed.
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7
Lightly grease a clean bowl with oil. Place the dough inside, cover with a damp cloth or cling film, and leave to rise in a warm, draught-free place for 1 to 1.5 hours, or until doubled in size.
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8
Gently tip the risen dough onto a lightly floured surface and 'knock it back' by pressing down with your fist to release large air bubbles.
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9
Divide the dough into 8 equal pieces (approximately 115g each). Roll each piece into a smooth ball, then flatten them with the palm of your hand to create discs about 1 inch thick.
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10
Place the discs onto two baking trays lined with parchment paper, leaving plenty of space between them. Cover loosely with a clean tea towel and let rise for another 45-60 minutes until puffy.
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11
Preheat your oven to 200°C (180°C fan / 400°F). Lightly brush the tops of the risen buns with a little milk.
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12
Bake for 15-18 minutes until the teacakes are golden brown and sound hollow when tapped on the base.
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13
While still hot, brush the tops with a little honey or maple syrup for a professional, sticky finish. Transfer to a wire rack to cool completely.
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14
To serve, slice the cooled teacakes in half horizontally and toast under a grill (broiler) or in a toaster until the cut sides are deeply golden.
💡 Chef's Tips
Always use bread flour rather than all-purpose to ensure the teacakes have the characteristic 'chew' and structure. To plump up your currants, soak them in warm tea or apple juice for 20 minutes before draining and adding to the dough. Ensure your milk is lukewarm, not hot; temperatures above 45°C (113°F) will kill the yeast and prevent the rise. If the fruit on the surface of the buns starts to burn in the oven, loosely cover the tray with foil for the last 5 minutes. These freeze beautifully; slice them before freezing so you can pop them straight into the toaster from the freezer.
🍽️ Serving Suggestions
Serve hot from the toaster with a generous slab of high-quality salted West Country butter. Pair with a pot of strong Earl Grey or English Breakfast tea for the ultimate British experience. Spread with a layer of tangy Seville orange marmalade or blackcurrant jam for extra sweetness. Top with a slice of sharp cheddar cheese for a delicious sweet-and-savory flavor profile. Add a dollop of clotted cream for an indulgent 'cream tea' twist on the traditional toasted bun.