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250Total Time
230Prep Time
20Bake Time
8Serves
Easy

Teacakes by Allinson's

22 Reviews

About the bake

Master this tea-time classic, and you'll be hosting Afternoon Tea everyweek. Fill your home with the smell of sweet bread whilst baking these classic teacakes. Made with Allinson's wholemeal dough - this savoury or sweet bake can be enjoy with a dollop of jam or melted buttered and a cup of tea.

Allinson's flour is a staple in our cupboards, and is the reason our bakers love this teacake recipe.

In knead of more inspiration? Give our Apricot Brioche Loaf a go, or twist up our classic teacake recipe with Yorkshire Blueberry & Lemon Teacakes.

250Total Time
230Prep Time
20Bake Time
8Serves
Easy

Method

  1. Step 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. Step 2:

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

  3. Step 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. Step 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. Step 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. Step 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. Step 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.

Ingredients

  • For the Dough

    • 500g Allinson's very strong white bread flour
    • 7g Allinson's Easy Bake Yeast
    • 275ml Milk (whole)
    • 50g Salted butter (diced)
    • 1 Free range medium egg
    • 75g Billington's Unrefined Golden Caster Sugar
    • 1.5 tsp Salt
  • Plus

    • Mug Tea (mug of, strong, hot and black)
    • 125g Dried mixed fruits

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