Yorkshire Tea Cakes

Tea cake in England is a soft yeasted sweet buns prepared with dried fruits which is typically served toasted with butter. Tea cakes can be cookies, or sponge cake depending upon the countries they belongs to. Tea refers to the popular beverage to which these baked goodies are served as an accompaniment. Yorkshire tea cakes is a light,sweet,yeast based bun containing mainly currants, sultanas or orange peel. These tea cakes are typically split, toasted, buttered and served with tea. Usually baked as a flat, circular buns, these buns have a smooth brown crust and a light underside.Many cafes sell these buns for breakfast and for mid morning snacks.

I have been successfully running a month of blogging marathon with different baked goodies from different parts of the world. Am so happy that today am posting 25th post of this Mega blogging marathon with A-Z Baking around the world as theme. Coming to today's post, these yorkshire tea cakes tastes fabulous for a brunch or else for a weekend breakfast. These buns served along with butter, jam or else with nutella makes an excellent filling breakfast to please some hungry tummies. This recipe will make 10 medium tea cakes. These yorkshire teacakes stays prefect for 2 days in room temperature. If you want to freeze them, just split them and freeze. This way you can defrost them easily and ready to toast them.

Recipe Source: Here

3+1/4cups Bread flour

1tbsp Instant yeast

1tsp Salt

1/4cup Butter

3tbsp Sugar

1cup Sultanas, Raisins

2tbsp Orange peel 

1/2cup Lukewarm milk

1/2cup Water

Milk for brushing

Take the flour, instant yeast, salt, sugar, sultanas, raisins, orange peel in a bowl.

Add the butter, lukewarm milk, water and knead everything as a smooth,mildly sticky and soft dough.

Grease a bowl and drop the dough, wrap it and place dough in a warm place for an hour.

Punch down the dough and knead again in a lightly floured surface, divide the into 10-12 pieces.Preheat the oven to 400F. 

Roll the dough into rounds and place in a baking sheet lined over a baking tray. Let the rolls sit again for 30-45 minutes.

Bake the rolls for 15 minutes, remove the tray and brush the rolls with milk, return them to oven and bake for 5 minutes.

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