Tuesday, 5 February 2013


I made some wonderfully tart rhubarb jam the other week and these are the perfect thing to spread it on. Fluffy on the inside with a buttery, almost scone like crust they are best sliced and toasted or (as I actually preferred) warmed through in the oven. Because of this they keep well too and are just as good the following day. I couldn't help but put a little spin on the traditional recipe by using actual Chai tea, which gives the buns a mild flavour of roasted spice. However they're just as delicious with traditional spicing or even other teas. Probably not coffee though!

Prep time: 30 Mins (Plus some time to prove, etc)
Baking time: 20-25 Mins
45g Unsalted Butter
75ml Milk
15g Fresh Yeast
300g Strong White Bread Flour
50g Caster Sugar
1/2tsp Salt
75g Sultanas
100ml Strong Chai Tea (At room temperature)
1 Large Egg Yolk

To start, melt the butter in with the milk on a low heat. When melted set aside until warm. Crumble the fresh yeast into a large bowl, then mix in the flour, sugar, salt and sultanas. Make a well in the middle and pour in the warm milk and butter, followed by the tea and egg yolk. Bring the mixture together with a wooden spoon, then transfer to a clean dry surface and knead for around seven minutes. The dough will start off quite sticky but keep at it and it will eventually become smooth and elastic. At this stage dust the dough all over with flour, place into a clean bowl, cover with a damp tea towel and leave in a warm place for about 90 minutes, until risen.

When the dough has risen, place on a lightly oiled surface and knead briefly, knocking out the air from the dough, then divide into six. Form each into a ball then roll out, just over 1cm thick. Leave on the greased surface covered with a lightly oiled sheet of cling film for a further 45 minutes.

Preheat the oven to 200C/400/Gas 6 and line a large flat baking sheet with baking paper. Carefully place each teacake on the baking paper and bake in the centre of the oven for around 15-20 minutes, until deep golden. At this stage I do something quite controversial and peel the teacakes from the paper, turn over and return to the oven for 5 minutes. I do this to ensure a nice even colouring all over the teacakes. Once baked remove from the oven and cover with a dry tea towel for 10 minutes, to slightly soften the crust. You can eat them straight from the oven if you like, or toasted and spread with butter, jam, chocolate spread or peanut butter. My favourite is both peanut butter and jam together!

No comments:

Post a Comment