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Photo of English Teacakes by Sonia Shringarpure at BetterButter

English Teacakes

Sonia Shringarpure
120 minutes
Prep Time
15 minutes
Cook Time
6 People
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ABOUT English Teacakes RECIPE

These yeasty buns are soft, fluffy, sweet and fruity and are typically served toasted with butter. I love these buns right from my childhood days. It was my favorite Saturday breakfast. I have served these in addition to butter with honey walnut cream cheese which enhances the flavor to new heights.

Recipe Tags

  • Egg-free
  • Medium
  • Everyday
  • British
  • Baking
  • Breakfast and Brunch

Ingredients Serving: 6

  1. 3-1/4 bread flour (or all purpose flour)
  2. 2 envelopes instant/rapid rise yeast
  3. 3 tbsp sugar
  4. 3 tbsp milk powder
  5. 1 tsp salt
  6. 1-1/4 warm milk
  7. 1/4 cup olive oil (or unflavored oil) or 1/4 cup melted butter
  8. 1 cup raisins
  9. 1/2 cup mixed peels (tutti frutti)
  10. Less than 1/4 cup warm water
  11. For Glaze: 1 tbsp powdered sugar+2 tbsp milk+1 tsp cinnamon powder (or pumpkin pie spice)
  12. For Honey Walnut Cream Cheese:
  13. 4 oz cream cheese softened
  14. 1 tsp cinnamon powder (or pumpkin pie spice)
  15. 1 tsp vanilla extract
  16. 1 tbsp honey
  17. 2 tbsp crushed or finely chopped walnuts


  1. 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.
  2. In a large mixing bowl, combine 1 cup of flour, yeast, sugar, salt, milk powder together. Give it a whisk.
  3. Add the raisins and mixed peels. Mix again.
  4. Warm milk to temperature of 110-115 deg f (or when finger dipped in milk, should feel warm to touch).
  5. 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.
  6. 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.
  7. Transfer the dough to flour dusted clean work surface. Knead the dough for 10-15 minutes till its smooth.
  8. 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.
  9. Cover the bowl with cling film or kitchen napkin. Keep the bowl in a warm place to rise.
  10. Once the dough has doubled in size, punch it down gently and gather the dough together again.
  11. With a sharp knife, cut it in 12 equal sized wedges.
  12. 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.
  13. Rotate the ball with your palm in a circular manner making sure the tucked edges are on the bottom.
  14. Line a baking tray or rectangular baking pan with ovenproof parchment paper.
  15. Place the dough balls on the pan arranging them three in a row with at least 1-/2" gap between them.
  16. Again cover these balls with cling film and leave them to rise for 45 minutes in a warm place (not oven).
  17. Meanwhile preheat oven to 200 deg c (425 deg f). Brush these balls with the prepared glaze.
  18. Bake for 15 minutes and remove from oven. Rest them for 5 minutes on the tray and then transfer to wire rack to cool.
  19. For Honey Walnut Cream Cheese:
  20. Soften the cream cheese either on the kitchen counter or microwave for 30 seconds. Mix all the ingredients together.

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