Bread and Better

Bread and Better

Saturday, 8 October 2016

Lady Grey Teacakes

Autumn is here!!! which for me means cozy nights in, knitted socks and warm, spice scented comfort food. These teacakes take their inspiration from my Lady Grey Tea Bread, which I wanted to make, but in a different form, and nothing is better on a crisp autumn morning than a hot buttered teacake.
I have made my teacakes quite big, partly because I am greedy and partly to remind me of the ginormous ones I used to get at school, so feel free to make 8 slightly smaller ones, instead of 6, if you wish.

Makes 6 very large teacakes.

For the teacakes:
450g strong white flour
7g dried yeast
60g butter, plus a little extra for brushing on the teacakes
150g currants
1/2 pint of milk
1 teaspoon salt
2 teaspoons mixed spice
6 Lady Grey tea bags

Heat up the milk in a small sauce pan on a medium heat, until it just starts to bubble.
Remove the milk from the heat and add in the 6 tea bags.
Give the milk and tea bags a good stir, and then leave to infuse for about an hour, or until the milk has completely cooled.
When the milk is cool, place the flour into a large bowl and rub in the butter, until the mixture resembles fine bread crumbs.
Rub the yeast into the bread crumb mixture and then mix in the salt, mixed spice and currants.
Remove the tea bags from the milk and then add the milk to the rest of the ingredients, mixing until it forms a dough (adding a little water if it feels a bit dry).
Place the dough onto a lightly floured surface and knead for around 10 minutes, or until it feels soft but not sticky.
Return the dough to the bowl, cover with a tea towel, and leave to rise for about an hour and a half, to until it has doubled in size.
When the dough has risen, divide it into 6 equal (ish) pieces and the roll each piece into a ball.
Place the balls onto a lined baking tray, cover with a tea towel and leave to rise for around 30 minutes, or until they have noticeably puffed up.
Pre-heat the oven to 180 degrees c.
When the teacakes have puffed up, place them into the oven for around 15 minutes, or until they have turned a deep golden brown.
When the teacakes are done, place the baking tray onto a wire rack and then brush the teacakes with a little butter.
Cover the buttered teacakes with a tea towel and leave them to cool (this will help keep them to stay nice and soft).
These teacakes will keep well for a couple of days, wrapped and placed in a cool dark place (not the fridge!).
The teacakes taste best toasted and then spread with a generous lick of butter (or peanut butter, which I insist on putting on everything).

<a href="">Follow my blog with Bloglovin</a>

No comments:

Post a Comment