BREAD PROJECT: #7- SPICED FRUIT TEACAKES

Monday, February 18, 2013

To start this post I have to tell you about the smell.  These delicious looking bread babies may look impressive, but it's the smell of them baking and then being toasted that wins for me!  They smell amazing! 
 
Not convinced you need to make them yet?  Check out those melted butter shots- is that the sound of you rushing to the kitchen to make some, I thought so! 
 

 

Ingredients

  • 375g white bread flour
  • ½ tsp salt
  • 7g fast-action dried yeast
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 50g caster sugar
  • 50g butter, cubed
  • 150ml semi-skimmed milk
  • 1 egg, beaten
  • 125g mixed dried fruit (I just used raisins, but feel free to add what you fancy)
  • 2 tsp oil, for greasing
  • butter, for serving

Method

  1. Mix the flour, salt, yeast, spices and sugar in a large bowl.
  2. Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is just lukewarm. Remove from the heat and whisk in the egg.
  3. Make a well in the centre of the flour mixture and pour in the warm butter, milk and egg. Stir with a wooden spoon until the mixture forms a ball.
  4. Turn out on a very lightly floured surface and knead for five minutes to form a smooth, pliable dough. Knead the fruit into the dough until evenly distributed, then place the dough in a lightly greased bowl, cover loosely with oiled clingfilm and leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch.
  5. Knead the dough lightly, divide into six portions and roll into balls. Using a rolling pin, flatten each ball to a circle about 1cm/½in thick and place on a large baking tray lined with baking parchment. Cover with oiled clingfilm and leave to rise for a further 45 minutes.
  6. Preheat the oven to 190C/375F. Remove the clingfilm and bake the teacakes in the centre of the oven for 15-18 minutes, or until well risen and golden-brown. Serve warm or leave to cool on a wire rack, then toast and serve spread thickly with butter. Eat within 24 hours to enjoy them at their best.
  7.  


And to all you Canadian folk reading this- Happy Family Day!  We are off to eat ice cream and check out some Ice Sculptures at the Silver Skate Festival!

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3 comments

  1. Look yummy Elyse as all your cooking does ! You're a chip off the "old block" ! & she's a chip of the " older block! !! ( Elyse---Anne ___Joan ) xx

    ReplyDelete
  2. These look really yummy and now my mouth is watering. May have to pin this one to try out soon! Thanks for sharing! Xo, M&K at BT

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