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Teacakes STAMP

Teacakes by Allinson

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1.8 stars based on 5 ratings

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.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the dough

  • 500g 17⅝ oz Very strong white bread flour (we use Allinson) Very strong white bread flour
  • 7g ⅜ oz Easy bake yeast (we use Allinson) Easy bake yeast
  • 275ml 9⅜ fl oz Milk (whole)
  • 50g 1⅞ oz Butter (salted) cold, diced
  • 1 1 Egg(s) (free range) medium, beaten
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's)
  • 1½tsp 1 .5tsp Salt

Plus

  • Tea mug of, strong, hot and black
  • 125g 4½ oz Dried mixed fruits

Change Units

The Method Enter Bake mode

  1. Classic mode 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.

    Ingredients for this step

    • 275ml 9⅜ fl oz Milk (whole)
    • Butter (unsalted)
    • Strong white bread flour
    • 7g ⅜ oz Easy bake yeast (we use Allinson) Easy bake yeast
    • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's)
    • 1½tsp 1 .5tsp Salt
    • 1 1 Egg(s) (free range) medium, beaten
  2. Classic mode 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. Classic mode 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. Classic mode 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.

    Ingredients for this step

    • 125g 4½ oz Dried mixed fruits
    • Tea mug of, strong, hot and black
  5. Classic mode 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. Classic mode 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. Classic mode 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.