Teacakes by Allinson

  • Total Time

    2h 50m
    • Prep Time

      2h 30m
    • Bake Time

  • Serves



These Teacakes fill our kitchens with the most delicious smell and taste just as good. A great recipe for beginners, we like ours toasted and smothered in butter and jam. Made in just six steps with Allinson sweet dough. For fans of savoury bakes, try our Wholemeal bagels, made with Allinson wholemeal dough-perfect for breakfast.


  1. MIX Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.

  4. SOAK Mix the tea with the dried fruit in a small pan. Bring to the boil, then turn off the heat and leave to soak.

  5. SHAPE Drain the fruit and pat dry with kitchen paper. Knead into the dough. Cut the dough into 8 even pieces (use a weighing scales if you like). Roll each piece into a ball, dust the Yorkshire pudding tins with a little flour and sit a ball in each hole.

  6. PROVE Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 180°C (160°C fan, gas mark 4.)

  7. BAKE Dust a little more flour over the buns. Bake the buns for 20 minutes or until golden. If you tap the base of a roll it should sound hollow.

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