When it comes to bread and yeast-inclusive recipes, I feel like I’ve a long way to go towards mastering them. I have recently been pestering Granny to assist in a Yeast Masterclass post, with all the ins and outs of her baking-brain so you (& me!) too can perfect the perfect rise. For now though I wanted to give something fairly simple a try and these Toasted Teacakes were just the nudge the the right direction I needed.
I picked up some fresh yeast in Morrisons and decided it was time to delve into the bread making world. Unfortunately as my loaf tin collection is pretty poor, the obvious option was something of the roll/bun variety. Not content with something savoury (sweet is my thing, in case our recipes collection didn’t already give that away!) I went for these Toasted Teacakes – a lovely treat when served warm with lashings of butter! I have of course shared our Cinnamon Buns recipe before but having mastered a recipe with fresh yeast, I’m keen to see how I can go about improving these also.
Morrisons is the first place I have seen fresh yeast available readily to buy from the fridge but you can also order individually wrapped portions from Amazon. Alternatively, if you ask the staff at the bakery of most large supermarkets they will give you a chunk from their own supply (sometimes for free!).
I can highly recommend these Toasted Teacakes as a step into the bread-making and yeast-inclusive world. The process might seem long but a good dough can’t be rushed. And although long, it’s not exactly a labour intensive process – just lots of waiting about, so no reason why you can’t get on with your day whilst you leave your dough to prove and rise.
Granny’s Top Tips
♥ Weigh your dough before forming your buns. Whatever your total weight, divide it by 8 and you have the weight of which each bun should be. Weigh each bun as you go to ensure a perfect batch.
- 14 g Fresh Yeast
- Dash of Warm Water
- 450 g Plain Flour
- 55 g Butter
- 1 tsp Salt
- 30 g Caster Sugar
- 160 ml Milk
- 110 g Sultanas
- 30 g Mixed Peel
- 1 tsp Ground Cinnamon
- 1 Egg for glazing
- In a small bowl/cup, add the fresh yeast with a dash of warm water. Cream together into a soft, runny consistency.
- In a large bowl, rub together the flour and butter until it resembles bread crumbs. Add the salt, caster sugar, yeast, sultanas, mixed peel & cinnamon. Start by adding half the milk and bring together with a dough hook. Continue to add the milk until you have a soft (but not too sticky) dough. You might not need the full amount of milk or you could possibly need a little extra.
- Grease your hands and work surface with a little oil (I use coconut but vegetable is fine too) and knead your dough for 10 minutes, using more oil as/when required.
- Place your dough into a greased bowl and loosely cover with a clean tea towel. Set aside to prove for around 2 hours or until the dough has doubled in size. It's not necessary to put the dough somewhere warm, as long as you keep it away from draughts.
- Line two baking trays with grease-proof paper.
- Once your dough is doubled in size, knock the dough back. Divide the dough into 8 balls and flatten out each ball a little with a rolling pin too around 2cm thick. Transfer to your pre-lined baking trays and glaze each bun with a little beaten egg.
- Gently place the trays into clean plastic bags and leave the buns to rise for about 1 hour, until doubled in size. Pre-heat oven to 200°c.
- Bake the teacakes for 10-15 minutes until risen and golden. Transfer to a wire rack when cool enough to touch and leave to cool completely.