This recipe is a combination of British teacakes and French brioche, the best of both to make a buttery and light teacake that is melt-in-the-mouth and packed with flavour.
Makes 6-9 teacakes.
Ingredients:
200g strong flour
200g plain flour
12g yeast
1 tsp salt
50g sugar
2 eggs
150ml milk
100g dried cranberries
3 tbsp preserved orange
1 egg, beaten for egg wash
Method:
Pre-heat oven to 180°C.
Mix the two flours together with the yeast, salt and sugar.
Using your hand, blend the dry ingredients together.
Add the eggs and milk, then mix to a soft dough.
Transfer the bread mix to a clean work surface and knead for 5-10 minutes.
When the dough is smooth and stretchy return to the mixing bowl and cover with a tea towel. Leave the dough to prove for 1 hour or to double in size.
Tip the dough onto a work surface and knead in the cranberries and orange. Once the fruit is mixed in, cut the dough into quarters and shape into balls.
Place on a baking tray, cover and prove for a further 30 minutes.
Brush the teacakes with an egg wash and bake for 20-25 minutes. Tap the bottom of the teacakes, if they sound hollow, they are fully cooked.
Serve with butter.
