Subtly spiced buns studded with apples and sultanas. These Apple & Sultana Teacakes are irresistible toasted and slathered with butter!
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.
Add 50g of butter and 300ml of warmed milk. Mix briefly by hand with the dough hook
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
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
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
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
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
Cover the teacakes with a tea towel and leave to prove for another hour
Preheat the oven to 180°C (fan assisted, 200ºC non fan). Brush each teacake with the beaten egg. I do this twice.
Bake the teacakes for 13-15 minutes until they are golden and sound hollow when tapped
Leave to cool on a wire rack. Serve toasted with lots of butter
Keep the teacakes in an airtight container for 3-4 days.
Nutritional information is given as a guide only and may vary.
Apple & Sultana Teacakes https://www.curlyscooking.co.uk/apple-sultana-teacakes/