Cooking
time
Prep: 50 mins Cook: 30 mins Plus overnight soaking and
proving
Servings
Makes 6
Fruit buns flavoured with aromatic
tea and orange to be served toasted with lashings of butter
Ingredients
- 200g mixed dried fruits, any larger pieces chopped (we
used raisins, sultanas, dried cherries and apricots)
- zest ½ orange
- 200ml hot tea, made from 2 tea bags
- 250ml whole milk
- 75g butter, cubed, plus extra to serve
- 500g strong white bread flour, plus extra for dusting
- 1½ tsp mixed spice
- 50g caster sugar
- 7g sachet fast-action dried yeast
- 1 large egg, beaten
- apricot jam, to glaze
Method
- Put the fruit and zest in a bowl and cover with the hot
tea. Leave to steep overnight.
- Heat the milk in a small pan until hot but not boiling.
Remove from the heat and add the butter, swirling the pan to help the
butter melt and cool the milk. Leave to cool to hand temperature. Tip the
flour, mixed spice, sugar, yeast and ½ tsp salt into a large bowl. Pour in
the warm milk mixture, the egg and 1 tbsp of the tea from the soaked
fruit. Mix with a wooden spoon to combine, then tip onto your surface and
knead for 5 mins until smooth and elastic, adding a little more flour if
the mixture is too sticky. Place in a clean, oiled bowl and cover with
cling film, then leave in a warm place to rise for 2 hrs until doubled in
size.
- Flour 2 large flat baking trays, knock all the air out
of your dough and add the soaked fruit (drain the fruit first if you have
any liquid left in the bowl). Knead the fruit into the dough until well
distributed – you may need to add a little extra flour if the fruit makes
the dough too sticky. Break into 6 pieces and shape into balls. Place on
the floured baking trays, well spaced apart, and squash each down lightly
with the palm of your hand. Cover loosely with oiled cling film, then
leave to prove for 30 mins-1 hr, until doubled in size.
4. Heat oven to 200C/180C fan/gas 6. Uncover the
teacakes and bake for 25 mins, swapping the trays over halfway hrough cooking,
until golden and hollow-sounding when tapped on the base. Brush each one with a
little apricot jam and return to the oven for a further 1-2 mins. Leave to cool
on a wire rack. Serve warm from the oven or split and toasted, topped with
lashings of butter. Will keep in a tin for up to 4 days.
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