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Bread

Apple & Sultana Teacakes

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Subtly spiced buns studded with apples and sultanas. These Apple & Sultana Teacakes are irresistible toasted and slathered with butter!

What are teacakes?

Here in the UK, a teacake is a sweet, yeasted bun containing dried fruits. They are typically served toasted and spread with butter.

They have a dark brown, slightly rounded surface which is lighter underneath. Common fruits to include are raisins, sultanas, currants and mixed peel.

Teacakes got their name because they were usually served with Afternoon Tea.

What is the difference between teacakes and hot cross buns?

Personally, I don’t think there is much of a difference between teacakes and hot cross buns.

There are the obvious visual differences as teacakes don’t have the iconic cross on them that hot cross buns do. Teacakes also don’t have the sticky apricot glaze spread across them when they are baked.

Aside from that the differences are more subtle. Hot cross buns are sometimes considered to be more heavily spiced than teacakes. Both traditionally use a combination of raisins or currants and mixed peel.

The hot cross bun dough is more enriched than teacake dough as it includes an egg as well as milk.

Teacakes are usually slightly larger and flatter then hot cross buns which are more of a traditional, round bun shape.

I have made both and would personally much prefer to make teacakes over hot cross buns. They are just as delicious but without the added effort to pipe the cross and glaze them.

You might also want to try my Apple & Sultana Fruit Bread, it’s delicious!

sultanas, apples and cinnamon are the perfect combination

I don’t know about you, but these flavours are some of my favourites. They are so warming and comforting and go together so well.

Sultanas, raisins or currants are a common ingredient in teacakes. I like to use sultanas because I think they are sweeter and juicier. You can of course use raisins or currants if you prefer.

I wanted to add apples to my teacakes because they would really compliment the other flavours. Everyone knows apples and cinnamon are amazing together!

why use dried apple?

I chose to use dried apple for these Apple & Sultana Teacakes because I didn’t want the extra moisture fresh apples would provide. I didn’t want the dough to absorb the extra liquid from the apples.

Instead I chose to use dried apple which works really well. Making your own Oven Dried Apple Slices couldn’t be easier. It keeps for a few months so you can make a few batches of these teacakes.

If you don’t want to make your own dried apple, you can always buy it. You can buy dried apple in most large supermarkets. It isn’t usually available in smaller stores so you might have to search for it a little.

how to make dried apple at home

Drying your own apples is really simple! It takes a little bit of time but is really easy to do.

Peel and core the apples and cut them into thin slices. The thinner you cut the apple, the quicker they will dry. Mine were roughly 3mm thick.

Add the apple slices to a bowl and coat with lemon juice to stop them browning.

Line the apple slices on a wire rack and bake in the oven at around 70ºC (fan assisted, 90ºC non fan) for 3-4 hours. You are looking for the apples to feel dry but not crisp.

Store them in an airtight container until you are ready to use them.

what is enriched dough?

Enriched dough is simply dough that has had fats, sugar and dairy added. These give the finished bread a soft and buttery texture with a soft crust. It is my favourite bread dough!

Enriched doughs do tend to take longer to prove which is why they typically have more yeast than lean doughs (doughs made with water and without dairy).

The enriched dough works really well for these Apple & Sultana Teacakes. They are so light, fluffy and soft – so good!

Why do you need to heat the milk?

I heat the milk so it is just warm whenever I am making enriched dough. It helps activate the yeast and it is always better to not use fridge cold ingredients.

You don’t want the milk to be hot, just a little warm. I heat it in the microwave for 50 seconds or so just to take the chill off.

Which kind of yeast can be used?

There are three types of yeast. All could be used for these Apple & Sultana Teacakes, but you will need to know how best to use them.

  • Instant yeast – also sometimes known as easy bake yeast. This is the yeast I always use because I think it is the easiest to use. It is ready to use straight away, you just need to add it with the rest of your ingredients. This is the best yeast to use if you are ever using a bread maker.
  • Active dry yeast – similar to instant yeast, but it has to be dissolved in water or milk to activate it. Sugar can be added to speed up the activating process. It usually takes 5-10 minutes for it to get nice and bubbly which means it is ready to use.
  • Fresh yeast – less commonly used in home baking but very popular in commercial bakeries. Fresh yeast isn’t as readily available and has to be kept in the fridge. Whereas instant and active dry yeast have a long shelf life, fresh yeast doesn’t. You can’t substitute the same amount of fresh yeast as the other two so if a recipe doesn’t specify fresh yeast you will need to convert it to work out the amount you need.

Although I don’t pay a huge amount of attention to best before dates, you need to with yeast. Yeast is ‘alive’ and if it has died, it won’t help your bread to rise no matter how long you wait!

If you are ever not sure if your yeast is alive, just add it to some water and leave for 5-10 minutes. After a few minutes if you have bubbles you are good to go; if it doesn’t you need to buy more yeast.

Proving time can vary

Giving a specific proving time is tricky because there are many variables! If your kitchen is warm, your dough can prove more quickly and if it is cold it can be much slower.

For the first prove, you are looking for your teacake dough to double in size. For the warmer months of the year, I cover my dough and leave it to prove on a sunny window sill.

However when it is cold, it needs a bit of help! Turn the light of your oven on only and leave the covered dough in there with the door closed. The light will create a slight warmth which will help speed up the proving process.

Apple & Sultana teacake tips

I like to make sure the teacakes are as close in size as possible. After the second prove, I weigh the dough and divide that by 10 so I know how much each teacake should weigh.

After I have shaped the dough into balls, I try to make sure there are no sultanas poking out the top of the dough. These have a tendency to burn if they are left exposed out of the dough. And burnt sultanas are bitter – not nice!

I chose to double egg wash my teacakes because I wanted a good coverage and a nice deep brown colour. If you prefer a lighter glaze, you can brush them once.

Toast your teacake to enjoy it at it’s best!

I really think you need to toast your teacake to really appreciate the deliciousness. I know if might sound a little strange to toast freshly baked bread, but trust me; it’s worth it.

I cut my teacake in half and put it in the grill cut side up. I actually only toast the cut side so that the outside is still nice and soft.

You can of course toast your teacake on both sides, it is up to you! But it is compulsory to then slather it with butter; that isn’t up for negotiation!

How long will these Apple & Sultana teacakes keep for?

As it is recommended to toast these teacakes, they can keep a little longer than some other types of bread. Keep them in an airtight container for 3-4 days.

If you want to keep them longer, I would recommend freezing them.

How to freeze the teacakes

When the teacakes are completely cooled they are ready to be frozen. I recommend wrapping them individually in cling film so they don’t stick together when they are frozen.

You can then put the wrapped teacakes in a bag or container and freeze them. They can be frozen for up to three months.

When you want to eat a teacake, take it out of the oven and let it defrost for a few hours before toasting.

I would recommend freezing the teacakes on the day they were baked if possibly so they are at their freshest when defrosted.

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5 from 10 votes
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Apple & Sultana Teacakes

Subtly spiced buns studded with apples and sultanas. These Apple & Sultana Teacakes are irresistible toasted and slathered with butter!

Course Snack, Bread
Cuisine British
Keyword Sultanas, Apple, Teacakes, Fruit Bread
Prep Time 30 minutes
Cook Time 15 minutes
Proving time 2 hours
Total Time 2 hours 45 minutes
Servings 10
Calories 308 kcal
Author Curly

Ingredients

  • 500 g strong white flour
  • 7 g salt
  • 60 g caster sugar
  • 1 tsp ground cinnamon heaped
  • ½ tsp mixed spice
  • 14 g instant yeast
  • 50 g unsalted butter softened
  • 300 ml semi skimmed milk slightly warmed
  • 100 g sultanas
  • 50 g dried apple
  • 1 egg beaten

Instructions

  1. Add 500g flour into your mixer and add 14g yeast to one side of the bowl and 60g sugar, 7g salt, 1 tsp cinnamon and ½ tsp mixed spice to the other.

  2. Add 50g of butter and 300ml of warmed milk. Mix briefly by hand with the dough hook

  3. Set the mixer to a medium speed and knead the dough for 5 – 10 minutes. You may need to pull the dough from around the hook if it gets stuck to make sure it keeps getting kneaded

  4. Once the dough is soft and smooth and springs back when touched, cover it with a tea towel and leave to prove until it has doubled in size. This should take 1-2 hours

  5. Line 2 baking trays with baking paper or silicone mats. Uncover the dough and knock back the dough by punching it with your fists. Add 100g sultanas and 50g dried apple. Start mixing them into the dough in the bowl before turning the dough out onto a lightly floured surface and kneading for a minute or so to fully incorporate the fruit

  6. Divide the dough into 10 equal portions and roll into balls. I try to make sure there aren't any uncovered sultanas on the top of each bun

  7. Place 5 teacakes on each baking tray making sure there is space around each. Using your palm, press down on each teacake slightly to create the typical teacake shape

  8. Cover the teacakes with a tea towel and leave to prove for another hour

  9. Preheat the oven to 180°C (fan assisted, 200ºC non fan). Brush each teacake with the beaten egg. I do this twice.

  10. Bake the teacakes for 13-15 minutes until they are golden and sound hollow when tapped

  11. Leave to cool on a wire rack. Serve toasted with lots of butter

Recipe Notes

Keep the teacakes in an airtight container for 3-4 days. 

Nutritional information is given as a guide only and may vary. 

Nutrition Facts
Apple & Sultana Teacakes
Amount Per Serving
Calories 308 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 30mg10%
Sodium 299mg13%
Potassium 161mg5%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 16g18%
Protein 3g6%
Vitamin A 180IU4%
Vitamin C 1mg1%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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31 Comments

Previous Post: « Caramel Rocky Road
Next Post: Cheese & Bacon Loaded Fries »

Reader Interactions

Comments

  1. Rebecca Beesley says

    September 15, 2017 at 12:24 pm

    these look sooo tasty and have made me feel thoroughly hungry!!! #gbbobloggers2017 xxx

    Reply
    • Cat says

      September 15, 2017 at 3:26 pm

      I was chuffed. They turned out exactly as I wanted flavour wise! x

      Reply
  2. Jenny Paulin says

    September 17, 2017 at 7:55 am

    I adore as buttered, toasted teacake. I could eat them for breakfast , lunch and dinner! oh and elevenses! ha ha
    I have never made my own teacakes before, so I am very impressed at yours and apple and sultana ones sound delicious!
    thank you for linking up #GBBOBloggers2017 x

    Reply
  3. Angela / Only Crumbs Remain says

    September 17, 2017 at 1:15 pm

    Ooh yummy! I love that you’ve included apple & cinnamon along with the sultanas in you tea cakes Cat, it’s such a lovely change to those you can get in the shops (though I think my Mum is like your Mum and would probably end up reducing the cinnamon too !)
    I’m a Yorkshire girl, and it fascinates me how different areas give breads different names. Where I was brought up in west Yorkshire we would call these a fruit teacake, and a teacake was simply plain dough (shaped like you have but no fruit or spice). And yet just a few miles from where we lived their teacakes contained fruit! Maybe it was our family – who knows! I recall once going across the boarder to Lancashire and asking for a ‘chip buttie’ in a fish & chip shop. The assistat looked at me odd wondering what a buttie was. So I said it’s chips in a bread sandwich. Which it is. So she served it as chips in sliced bread, where as to us in Yorkshire a chip buttie would be served with a teacake (though no fruit!!)
    Thankyou for joining in with #BakingCrumbs Cat, it lovely to have you there.
    Angela x

    Reply
    • Cat says

      September 17, 2017 at 8:57 pm

      What is it with Mum’s and cinnamon? haha. It is very interesting, it’s the same down here with plain bread rolls. People call them all sorts of things, baps, cobs and barm cakes. I am very familiar with a chip buttie, but I’m not fussy and will use a roll or sliced bread. Basically anything I can put my chips in!x

      Reply
  4. Helen says

    September 18, 2017 at 4:22 pm

    They are great looking buns Cat! I love the combo of apple, sultanas & cinnamon – always a winning combination 🙂

    Reply
  5. Shell Louise says

    September 18, 2017 at 7:10 pm

    I love teacakes. Which is why Ant made a cottage loaf because I didn’t want to be tempted! They look lovely 🙂

    Reply
    • Cat says

      September 18, 2017 at 9:12 pm

      Haha good plan! I did freeze most of mine to hide the temptation!x

      Reply
  6. Louise Fairweather says

    September 18, 2017 at 8:48 pm

    Oh my boys would love these flavours

    Reply
    • Cat says

      September 18, 2017 at 9:11 pm

      great 🙂 x

      Reply
  7. Sammie says

    September 18, 2017 at 9:59 pm

    Adore the flavour combo of your tea cakes, I’m not a mixed peel fan either! I love the idea of dried apple, absolutely yummy

    Reply
    • Cat says

      September 18, 2017 at 10:01 pm

      Thank you 🙂 I was rather pleased with the flavour of them x

      Reply
  8. ELAINE says

    February 11, 2021 at 4:45 pm

    5 stars
    Wow! Amazing with the apple in what a fab idea!
    Just the right amount of cinnamon for a non cinnamon lover. Really tasty fruity teacake.

    Reply
  9. Chloe Edges says

    February 15, 2021 at 9:09 pm

    5 stars
    Loads of great info here, especially about the different types of yeast and the difference between teacakes and hot cross buns – I never was sure!

    Reply
    • Curly says

      February 16, 2021 at 3:47 pm

      Thank you Chloe. They’re actually pretty similar!

      Reply
  10. Paul says

    February 15, 2021 at 9:29 pm

    5 stars
    I loved these tea cakes, toasted with plenty of butter. I would have liked more but my two year old grandson loved them so much I was left with a few crumbs!
    Looking forward to having another go at the weekend- great taste

    Reply
    • Curly says

      February 16, 2021 at 3:48 pm

      Thank you very much. Haha cheeky! Glad you and your grandson liked them 🙂

      Reply
  11. Michelle Rolfe says

    February 16, 2021 at 4:00 pm

    5 stars
    Phwoar! These look delicious! I do love myself a proper toasted teacake – marked to add to my list! Cheers, Michelle x

    Reply
    • Curly says

      February 20, 2021 at 12:23 am

      Thanks Michelle, I forgot how delicious they are!x

      Reply
  12. Choclette says

    February 16, 2021 at 6:04 pm

    5 stars
    Mention hot buttered toasted teacakes to me and I go weak at the knees. Your apple and sultana ones sound totally scrumptious.

    Reply
    • Curly says

      February 20, 2021 at 12:23 am

      Haha thank you!

      Reply
  13. Ally says

    February 16, 2021 at 9:17 pm

    5 stars
    Very yummy!!
    Liked by everyone in my family. My 2 year old son couldn’t even wait for me to toast them! I turned my back for 30 seconds and he’d already taken a bite out of a whole one!

    Reply
    • Curly says

      February 20, 2021 at 12:24 am

      Haha well that is the true sign of them getting the thumbs up!

      Reply
  14. Janice says

    February 17, 2021 at 11:47 am

    5 stars
    I love these buns, all the delicious fruity, spicy flavours and perfect toasted and slathered with butter!

    Reply
    • Curly says

      February 20, 2021 at 12:24 am

      Thank you Janice! Slathered with butter is the only way to eat them!

      Reply
  15. Magdalena - Cocoa & Heart says

    February 18, 2021 at 11:54 pm

    5 stars
    These look so delicious! I always liked the fact that you can have a toasted tea cake with your tea in the afternoon and you don’t have to feel guilty because it’s not a cake!

    Reply
    • Curly says

      February 20, 2021 at 8:27 pm

      Thanks Magdalena! Or for breakfast haha.

      Reply
  16. Kat (The Baking Explorer) says

    February 19, 2021 at 9:37 pm

    5 stars
    They look absolutely gorgeous, stunning photos too!

    Reply
    • Curly says

      February 20, 2021 at 12:28 am

      Thank you very much Kat!

      Reply
  17. Sisley White says

    February 24, 2021 at 12:09 pm

    5 stars
    This is my idea of heaven! What an incredible thing to bake. Absolutely delicious.

    Reply
    • Curly says

      February 26, 2021 at 8:54 pm

      They are so good!

      Reply
5 from 10 votes

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Hi, I'm Cat aka Curly. I'm a home cook that likes nothing better than a day in the kitchen baking and cooking. Whether its sweet or savoury, in my mind food is always the answer. Meet Curly

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