The Best Yorkshire Toasted Teacake Recipe
Ahh, Yorkshire toasted teacakes – the ultimate comfort food! If there’s one thing that says “homey” more than anything else, it’s a freshly made toasted teacake smothered in butter. Delicious and easy to make, they’re the perfect treat for any time of day. Plus, theyโre vegetarian-friendly too.
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English fruit toasted teacakes
English toasted teacakes are a delicious snack originating in the United Kingdom. They consist of soft doughy bread, usually in a round shape, filled with flavours like dried fruits and spices.
The outside is lightly crisped when toasted, and the flavour is similar to that of croissants or biscuits.
Yorkshire teacakes are often enjoyed as an afternoon snack or breakfast treat with butter, cheese, jam, or honey. As well as being widely available in shops and supermarkets, they can also be made at home for a unique homemade experience!
Ingredients for currant teacakes
For 8 teacakes, you will need the following ingredients:
- 550 g Bread Flour
- 285 ml Milk (Warm)
- 1 Egg
- 40 g Vegetable Oil
- 60 g Sugar
- 7 g Fast Action Yeast
- 150 g Dried Fruit
- 1 Zest of a lemon
- ยฝ tsp Salt
- 6 g Mixed Spice
What types of dried fruit are used for toasted teacakes?
English toasted teacakes can be made with a variety of dried fruits, such as raisins, sultanas, cranberries, currants, cherries and apricots. Dried fruit is a great way to add flavour and sweetness to the teacakes without having to use sugar. Try Bara Brith, it’s full of fruit too!
I used 60g of currants, 60g of sultanas and 30g of mixed peel.
How to make traditional teacakes for toasting
Storage For Toasted Teacakes
Freshly-baked teacakes are best enjoyed when eaten right away. However, if you want to store them for later, there are a few things you can do to keep them as tasty and delicious as possible.
To store them, let the teacakes cool completely before transferring them to an airtight container. Line the container with parchment paper or wax paper to absorb excess moisture and help prevent sticking.
Teacakes should be stored in a cool, dry place and consumed within 2-3 days of baking for best results.
Fruit teacakes freeze well for up to 3 months. Thaw at room temperature before serving.
Try my tasty Malt loaf that tastes like Soreen as an alternative, it’s so good!
The Best Yorkshire Toasted Teacakes
Ingredients
- 550 g Bread Flour
- 285 ml Milk (Warm)
- 1 Egg
- 40 g Vegetable Oil
- 60 g Sugar
- 7 g Fast Action Yeast
- 150 g Dried Fruit (currants, sultanas, mixed peel)
- 1 Zest of a lemon
- ยฝ tsp Salt
- 6 g Mixed Spice
Instructions
- Add all the dry ingredients to a mixer, then add the oil, egg and warm milk. Mix with a dough hook on the mixer and mix for about 10 minutes.
- Place in a greased bowl and cover with cling film and leave to rise in a warm place for 1 hour or until doubled its size.
- Remove the cling film and knock the dough back down and divide into eight equal parts. Roll into balls and place on a couple of baking trays lined with greaseproof paper. Cover with a tea towel or clean cloth and leave to rise again for 1 hour.
- Preheat the oven to 170ยฐc Fan/190ยฐc/
- Slightly flatten each ball with your fingers and bake in the oven for 15 minutes.