How To Make The Best Teacakes (2024)

Delicious teacakes, light and fruity with a hint of spice. Serve them toasted with lashings of butter for the ultimate teatime treat.

Since delving into the wonderful world of bread making I've thus far managed to master the art of white and wholemeal loaves, French brioche and hand-shaped rustic baguettes.

But let's not mention the several sourdough disasters (that starter is a pain...)

It turns out that making sweet buns of all varieties is where I'm happiest and so I thought I'd share my wonderful recipe for Teacakes.

This is one of those recipes that is handwritten in my late grandmother's scrawl and lives tucked inside my cooking bible: Delia Smith's How to Cook.

Traditional English Recipe

This is a very easy recipe for yeast-risen sweet bread enriched with milk, egg and fruit. Not a cake at all despite the deceiving name.

Leave out the fruit and you can use the same recipe and method for burger buns.

You will love this teacake recipe because it produces lovely light buns that are delicately spiced and have an even distribution of currants - the components of a true and proper English teacake.

What you need

• Butter: Unsalted is best.
• White Flour: I've used strong white flour for this recipe, however, you can replace half of the quantity with wholemeal flour if you wish.
• Currants: For a traditional teacake, opt for currants instead of mixed dried fruit or sultanas.
• Mixed Spice: For a hint of warmth and spice.
• Instant Yeast: Use active dried yeast, instant or easy yeast.
• Sugar: You can use caster or granulated sugar - it doesn't matter.
• Salt: Plain table salt is fine.
• Milk: Use whole milk to enrich the dough.
• Egg: Buy large and free-range if possible.

How to make Teacakes

Step Two: Heat the milk in the microwave, until it's warm (about 45 seconds), beat the egg lightly with a fork. Make a well in the centre and pour in the milk and egg.

Mix with a metal spoon to bring the mixture together into a dough.

Step Three: Lightly flour a surface and turn the dough out on to it. Knead the dough with your hands - pulling and stretching in all directions until you have a light, springy and smooth dough. This will take about ten minutes.

Step Four: Flatten the dough out and pour the currants over the top then knead and fold them in to distribute them evenly.

Note: If you have a stand mixer you can do the kneading stage using the dough hook.

Step Five: Transfer the dough to a lightly oiled bowl, cover it with clingfilm and leave it to rise in a warm place until it's doubled in size. This will take about an hour.

Top Tips

• At the kneading, stage don't be afraid to handle the dough and really push and stretch it across your worktop. Kneading assists the development of gluten and ensures a light and spongy dough which rises well. Click here for a really handy article that will walk you through the process of kneading if you're unsure.
• If the dough feels very sticky add a sprinkling of flour.
• You'll know the dough has had enough kneading when it's smooth and shiny. It will still be a little bit tacky to the touch.
• To check the dough after its first rise poke it with your finger. If your finger leaves an indent that doesn't spring back then the dough is under-proved. Ideally, the fingermark will spring back about halfway.
• For toasted teacakes slice the buns in half and pop them under the grill to toast them. That way the underside surface stays nice and soft and the inside is lightly toasted.
• Storage: The teacakes will keep in an airtight container or bread bin for 3-4 days. They can be frozen for up to 3 months.

More Tempting bread recipes

The Best Teacakes Recipe

Yield: 8 Teacakes

Prep Time: 30 minutes

See Also

Ripped oven chips with smoked chilli and roasted garlic dip17 of the Best Scottish Desserts and Sweet Treats - Scottish ScranJacket Potatoes with Beans | How to Make Jacket Potatoes with BeansVegan shepherd's pie - Lazy Cat Kitchen

Cook Time: 18 minutes

Proving Time: 1 hour 30 minutes

Total Time: 2 hours 18 minutes

A recipe for traditional English Teacakes - a lightly spiced and fruited sweet bun best enjoyed toasted and served with lashings of butter.

Ingredients

• 50 g butter
• 500 g strong white bread flour
• 2 tsp instant yeast
• 3 tbsp granulated sugar
• ½ tsp salt
• 2 tsp mixed spice
• 300 ml milk, warm
• 1 large egg, beaten
• 75 g currants

Instructions

1. Tip the flour into a large bowl and use your fingertips to rub in the butter until the mixture looks like fine sand. Add the yeast, sugar, salt and mixed spice and stir through.
2. Heat the milk in the microwave, until it's warm (about 45 seconds), beat the egg lightly with a fork. Make a well in the centre and pour in the milk and egg. Mix with a metal spoon to bring the mixture together into a dough.
3. Lightly flour a surface and turn the dough out on to it. Knead the dough with your hands - pulling and stretching in all directions until you have a light, springy and smooth dough. This will take about ten minutes.
4. Flatten the dough out and pour the currants over the top then knead and fold them in to distribute them evenly.
5. Note: If you have a stand mixer you can do the kneading stage using the dough hook
6. Transfer the dough to a lightly oiled bowl, cover it with clingfilm and leave it to rise in a warm place until it's doubled in size. This will take about an hour.
7. Once the dough has risen, turn it back out onto a surface and cut it into 8 pieces (or tear it with your hands). Roll the dough into round balls using your hands.
8. Transfer the dough balls to a lightly greased baking, leaving space in between them. Flatten the balls slightly with your hands. Cover the tray with clingfilm and set aside in a warm place for its second rise. Preheat the oven to 190ºC / 170º Fan / Gas 5 / 375ºF.
9. After about 30 mins the buns should have doubled in size. Bake for 15-18 minutes or until risen and golden brown. For shiny buns brush them with a warm apricot jam.
10. Teacakes can be eaten warm straight from the oven or transfer to a cooling rack ready to slice and toast when you're ready.

Notes

• At the kneading, stage don't be afraid to handle the dough and really push and stretch it across your worktop. Kneading assists the development of gluten and ensures a light and spongy dough which rises well. Click here for a really handy article that will walk you through the process of kneading if you're unsure.
• If the dough feels very sticky add a sprinkling of flour.
• You'll know the dough has had enough kneading when it's smooth and shiny. It will still be a little bit tacky to the touch.
• To check the dough after its first rise poke it with your finger. If your finger leaves an indent that doesn't spring back then the dough is under-proved. Ideally, the fingermark will spring back about halfway.
• For toasted teacakes slice the buns in half and pop them under the grill to toast them. That way the underside surface stays nice and soft and the inside is lightly toasted.
• Storage: The teacakes will keep in an airtight container or bread bin for 3-4 days. They can be frozen for up to 3 months.

Nutrition Information:

Yield: 8Serving Size: 1 grams
Amount Per Serving:Calories: 359Total Fat: 8gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 44mgSodium: 220mgCarbohydrates: 60gFiber: 3gSugar: 13gProtein: 11g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram