Yorkshire tea cakes

Yorkshire tea cakes

By
From
Baking
Makes
6-8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
15g compressed yeast
or 7g dry yeast
1 1/4 cups warm milk
600g plain flour
1 teaspoon salt
45g lard or butter
1 1/2 tablespoons caster sugar
3/4 cup currants
2 tablespoons chopped mixed candied peel
milk, to glaze

Method

  1. If using compressed yeast, dissolve the yeast in the warm milk and leave in a warm place for about 10 minutes or until the mixture becomes frothy.
  2. Sift the flour and salt into a large bowl, add the dry yeast, if using, and rub in the lard or butter. Stir in the sugar, currants and peel. Add the milk and yeast mixture (if using compressed yeast) and mix to a firm dough (you may need to add a little more flour).
  3. Turn the dough onto a lightly floured work surface and knead for about 10 minutes or until smooth and elastic. Form into a ball, return to the clean, very lightly oiled bowl and turn the dough round to coat it lightly with oil. Cover with a tea towel and leave to rise in a warm place for about 1 hour or until the dough has doubled in bulk.
  4. Turn onto a lightly floured surface, knock the dough down and knead until smooth. Divide into six or eight pieces. Shape each into a ball and roll out to rounds 15–18 cm in diameter. Then place the tea cakes on two or three greased baking trays, brush the tops with milk and cover with oiled plastic wrap. Allow to rise in a warm place for about 40 minutes or until almost doubled in size.
  5. Preheat the oven to 200°C.
  6. Bake for about 20 minutes or until well risen and golden brown. Cool on a wire rack. Serve warm or toasted, split open and spread with plenty of butter.

Note

  • If you would like the buns to have a sticky top, brush with clear honey or syrup as soon as you remove them from the oven.
Tags:
baking
bakery
margaret
fulton
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