Toasted Teacakes - English Teacakes

English teacakes are delightful warm from the oven, but they really come into their own when they’ve cooled and been split and toasted, up to two days later. Here in the US, various cookies and cakes are called teacakes, and in Scotland a teacake involves marshmallow and chocolate.

But in England (most of it, anyway), a teacake is a lightly sweetened and spiced, currant-filled (you can also use sultanas or other dried fruits) yeast bun, usually served toasted and generously buttered. Also enjoyed at breakfast, they are perfect for elevenses and afternoon tea.

I imagine myself in a cozy English cottage toasting them over an open fire. But having neither an open fire nor a set of toasting forks (never mind the English cottage!), I make do with a toaster or broiler.

The teacakes are split and toasted on the cut sides only under the grill (UK)/broiler (US). Fortunately, our two-slice toaster has what the manufacturer calls a bagel button that toasts just one side. Put the cut sides facing out, push down the lever, then press the bagel/teacake button.

Spread your toasted teacake with lashings of organic unsalted butter—no need for jam—and enjoy with a nice cup of tea. Have you ever had toasted teacakes? If not, start the lovely tradition today!

Toasted Teacakes – English Teacakes

(Makes 12)

1 cup (8 fluid ounces/237 ml) milk
3 tablespoons (1.5 ounces/43 grams) cold unsalted butter
3 dip-and-sweep cups (15 ounces/425 grams) unbleached all-purpose flour, divided
1/4 cup (1.75 ounces/50 grams) sugar
2 teaspoons (0.25 ounce/7 grams) instant yeast
1 teaspoon mixed spice*
1/2 to 3/4 teaspoon salt
1 cup (5 ounces/142 grams) currants
1 large egg, room temperature, beaten, 1 tablespoon reserved for eggwash and mixed with 1 tablespoon milk and refrigerated until needed

* Since the mixed spice, a ready-made blend popular in the UK, is not readily available elsewhere, you may have to make your own. The amount to make depends on how frequently you’ll be using it. I usually stir up enough for 3 batches of teacakes, but just multiply these amounts if you’d like to make more: 3/4 teaspoon each allspice and cinnamon, 1/2 teaspoon mace or nutmeg, 1/4 teaspoon each cardamom, cloves, coriander and ginger.

1 In 1-quart saucepan, heat the milk just until tiny bubbles start to form around the edge of the pan. Add the chunk of cold butter and stir until melted.

2 Measure 1/4 cup (1.25 ounces/35 grams) of flour and set aside. In 2-quart mixing bowl (I use this 2-quart glass measure – makes it easy to see when dough has doubled), whisk together 2 3/4 cups (13.75 ounces/390 grams) flour, sugar, yeast, spice and salt. Stir in currants, separating any that are stuck together. Make a well in the center.

3 Pour the warm milk mixture and beaten egg (don't forget to take out 1 tablespoon of it) into the well. Mix the flour in to form a soft, but not overly wet, dough. The dough should not be sticking to the bowl too much, but come away fairly cleanly.

4 Working from the remaining 1/4 cup (1.25 ounces/35 grams) of flour, lightly flour the work surface and turn the dough out onto it, Clean out the bowl (no need to wash it) and lightly oil it. Knead the dough, using flour from the 1/4 cup, until it is very smooth and silky, about 5 to 10 minutes. Put the dough into the lightly oiled bowl, cover,* let rise until at least doubled, about 2 to 3 hours.

* If you're using plastic wrap, tear off a 15-inch long piece so that you can use it again to cover the shaped teacakes.

5 Line baking sheet (I use this heavy-duty half sheet pan) with parchment paper. Divide the dough into 12 equal pieces--I, being who I am, 😁 weigh the batch of dough in grams (on this food scale) and divide by 12.  Shape each piece into a ball. Give it a little roll on the unfloured counter, a motion sort of like moving a computer mouse around, to make a smooth ball.

6 Place in 3 rows of 4 on prepared baking tray. Flatten each gently into a 3-inch disk about 3/4 inch (2 cm) thick. If using plastic wrap, spray with cooking spray the same piece of plastic wrap you used to cover dough, cover* buns lightly and let rise about 1 hour or so. They will not be doubled, just puffy.

* I use this half sheet pan cover for proofing buns.

7 During last 15 or 20 minutes (depending on your oven), preheat oven to 400F/205C/Gas6.

8 Just before popping them in the oven, brush the buns with the reserved eggwash. Bake for about 20 minutes, or until golden brown. Remove buns from baking sheet and place on wire rack to cool.

9 Then just split, toast, slather with butter, and Bob's your uncle!

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Jean