Name: English Teacakes recipe by Sonia Shringarpure at BetterButter
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 6
Ingredients: 3-1/4 bread flour (or all purpose flour); 2 envelopes instant/rapid rise yeast; 3 tbsp sugar; 3 tbsp milk powder; 1 tsp salt; 1-1/4 warm milk; 1/4 cup olive oil (or unflavored oil) or 1/4 cup melted butter; 1 cup raisins; 1/2 cup mixed peels (tutti frutti); Less than 1/4 cup warm water; For Glaze: 1 tbsp powdered sugar+2 tbsp milk+1 tsp cinnamon powder (or pumpkin pie spice); For Honey Walnut Cream Cheese:; 4 oz cream cheese softened; 1 tsp cinnamon powder (or pumpkin pie spice); 1 tsp vanilla extract; 1 tbsp honey; 2 tbsp crushed or finely chopped walnuts

Ingredients Serving: 6

3-1/4 bread flour (or all purpose flour)
2 envelopes instant/rapid rise yeast
3 tbsp sugar
3 tbsp milk powder
1 tsp salt
1-1/4 warm milk
1/4 cup olive oil (or unflavored oil) or 1/4 cup melted butter
1 cup raisins
1/2 cup mixed peels (tutti frutti)
Less than 1/4 cup warm water
For Glaze: 1 tbsp powdered sugar+2 tbsp milk+1 tsp cinnamon powder (or pumpkin pie spice)
For Honey Walnut Cream Cheese:
4 oz cream cheese softened
1 tsp cinnamon powder (or pumpkin pie spice)
1 tsp vanilla extract
1 tbsp honey
2 tbsp crushed or finely chopped walnuts

Instructions

Measure the flour accurately. Overfill the measuring cup loosely with flour. Tap it down and with a flat end of knife, cut it at the rim.
In a large mixing bowl, combine 1 cup of flour, yeast, sugar, salt, milk powder together. Give it a whisk.
Add the raisins and mixed peels. Mix again.
Warm milk to temperature of 110-115 deg f (or when finger dipped in milk, should feel warm to touch).
Combine oil/butter with milk. Add milk to the flour mixture and stir with wooden/silicone spatula. Add remaining flour 1/4 cup at a time till the dough comes together.
Add water little a time if the mixture looks dry or still isn't formed as a dough. (Eyeball the water addition). The dough should be of sticky consistency and soft.
Transfer the dough to flour dusted clean work surface. Knead the dough for 10-15 minutes till its smooth.
Gather the dough in a round shape. Apply oil to the the dough and transfer it to a well oiled deep bowl to rest and rise for 1-1/2 hours.
Cover the bowl with cling film or kitchen napkin. Keep the bowl in a warm place to rise.
Once the dough has doubled in size, punch it down gently and gather the dough together again.
With a sharp knife, cut it in 12 equal sized wedges.
Gather the ends of each wedge and bring it together in a round ball. Pinch the ends together and tuck them beneath the round ball that's formed.
Rotate the ball with your palm in a circular manner making sure the tucked edges are on the bottom.
Line a baking tray or rectangular baking pan with ovenproof parchment paper.
Place the dough balls on the pan arranging them three in a row with at least 1-/2" gap between them.
Again cover these balls with cling film and leave them to rise for 45 minutes in a warm place (not oven).
Meanwhile preheat oven to 200 deg c (425 deg f). Brush these balls with the prepared glaze.
Bake for 15 minutes and remove from oven. Rest them for 5 minutes on the tray and then transfer to wire rack to cool.
For Honey Walnut Cream Cheese:
Soften the cream cheese either on the kitchen counter or microwave for 30 seconds. Mix all the ingredients together.

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