About the bake
Take your teacakes to the next level, with our Yorkshire Blueberry & Lemon Teacakes - beautifully zesty, with natural sweetness. You can add just about anything to a teacake, whether you love savoury or sweet, the trusty teacake is so versatile - but if you like to keep things traditional, then our simple Teacakes are our go-to for Sunday morning with a cup of tea.
These's gloriously glossy teacakes are sure to rise to the occasion using Allinson's Easy Bake Yeast, meaning less time to prove but still giving you well risen, fluffy bread bakes. Once baked, these can be sliced in half and eaten hot with a generous spread of butter, or simply re-heat them by toasting once they've cooled.
Method
Step 1:
Add the flour to a large bowl and place the salt to one side of a bowl and the yeast on the other. Add the sugar, butter, lemon extract and milk, and using clean hands bring it together to make a soft, easily kneadable dough, adding more milk or flour if needed.
Step 2:
Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.
Step 3:
Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.
Step 4:
Tip the dough out onto a floured surface and knead through the zest, blueberries and mixed peel to evenly disperse them.
Step 5:
Divide the dough into 8 and shape each into a ball. Use a rolling pin to roll each bun to a 1cm thick bun.
Step 6:
Place on a lined baking sheets and cover the dough with a tea towel and leave to prove for another hour until doubled in size
Step 7:
Preheat the oven to 200C (fan 180C, gas mark 6).
Step 8:
Brush each with a little milk and bake in the oven for 20 minutes until risen and golden.
Step 9:
Place on a wire rack to cool. To serve, split in two, lightly toast and spread with butter or jam. Substitute the blueberries for dried cranberries or chopped dried cherries as an alternative.
Ingredients
- 450g Allinson's Strong White Bread Flour
- 0.5 tsp Salt
- 1 tsp Allinson's easy bake yeast (heaped)
- 50g Billington's Unrefined Golden Caster Sugar
- 40g Butter (unsalted) (softened)
- 1.5 tsp Lemon extract
- 250ml Milk (whole) (tepid)
- 1 Lemon zest
- 100g Blueberries (dried)
- 50g Mixed peel (chopped)
- Milk (whole) (for glazing)
- 450g Allinson's Strong White Bread Flour
Utensils
- Large mixing bowl
- Mixer
- Cling film
- Rolling pin
- Tea towel
- Cooling rack
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 450g Allinson's Strong White Bread Flour
- 0.5 tsp Salt
- 1 tsp Allinson's easy bake yeast (heaped)
- 50g Billington's Unrefined Golden Caster Sugar
- 40g Butter (unsalted) (softened)
- 1.5 tsp Lemon extract
- 250ml Milk (whole) (tepid)
- 1 Lemon zest
- 100g Blueberries (dried)
- 50g Mixed peel (chopped)
- Milk (whole) (for glazing)
- 450g Allinson's Strong White Bread Flour
Utensils
- Large mixing bowl
- Mixer
- Cling film
- Rolling pin
- Tea towel
- Cooling rack