Like the Apricot Coffee Bread that I posted about early this month that had everyone thinking it was a coffee-flavoured bread (it was actually a bread to have with coffee J ), Yorkshire Tea Cake is also a misnomer. I too was expecting a tea ‘cake’, a light cake or even loaf akin to the Apricot Coffee Bread, but these turned out to be yeasted dry fruit buns! Read the Wiki entry on teacake, it sums it up beautifully.
So, these Yorkshire teacakes are flattish buns, about an inch high. These are said to be split into halves, toasted and buttered and served with tea – all info courtesy Google searches. But yes, these do make wonderful teatime accompaniments. They’re good for breakfast too. These are just about sweet, and the dried fruit makes good the lack of sweetness in this bun.
I found the amount of milk listed in the ingredients insufficient to make a soft dough, so I added ½ cup more milk. The original recipe makes 6 pieces of 6-inch teacakes. I halved the recipe and made 4 pieces of 4-5 inch teacakes. These were at their best when fresh and out of the oven. I’d baked them on a rainy evening and it felt very good to eat these fresh, warm buns with hot chocolate. And as I was sipping on the hot chocolate and dipped these buns into it, I suddenly thought about The Solitary Reaper, even though she was Scottish, not from Yorkshire! I wondered if she gets back to her cottage after all the hard work in the fields to a cup of warm broth boiling away in the kitchen, and if she had some bread and butter to eat with it!
Anyway, all that was more than a month ago. The recipe itself is really close to a standard white bread recipe that I also use to make dinner rolls or pav buns.
Yorkshire Tea Cakes
Source: Cakes and Cake Decorating by Zoe Leigh
Sugar – ½ tsp
Active Dry yeast – 1 tsp
Warm milk – ½ cup plus 1/8 cup (I used ¾ cup)
Maida/Plain flour – 2 cups
Salt – ½ tsp
Butter – 1 tbsp (Recipe calls for 1 tbsp of shortening/white cooking fat)
Castor (granulated) sugar – 2 tbsp
Currants – 2 tbsp (I used a mix of raisins and cranberries)
Add yeast and sugar to warm milk to warm milk. Stir, cover and set aside for 10 minutes
Sift the flour with salt. Rub in the butter. Add currants and sugar
Meanwhile, the yeast must have turned frothy. Make a well in the centre of the dry mix and add the yeast and mix to soft dough. Add additional water/milk if required
Oil a bowl and keep the ball of dough in it. Cover with a kitchen towel and set aside until double in size (45 minutes to 2 hours depending on the weather)
Punch down the dough and knead on a floured surface for a couple of minutes
Divide in 4 equal parts. Roll out each part into a 4 inch circle (traditional teacakes are 6 inches across. I kept them smaller for easier handling). Cover with kitchen towels and set aside till light and puffy (30-40 minutes)
Bake in a preheated 200 deg C oven for 20 minutes
Serve warm or cool on a wire rack and store in an airtight container. Lasts for 2-3 days
This post is for the A-Z series Blogging Marathon for the month of Sept. Alphabet – Y, Theme – Baking. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
Logo courtesy : Preeti