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Toasted Teacakes



  • 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.


If you are unable to source fresh yeast, you can substitute with dried/easy yeast and prepare as per the pack instructions. You will probably not need as much milk though, so monitor your liquid amounts closely.