A traditional semi-sweet treat from Yorkshire, these teacakes are served warm or toasted with butter and are great for breakfast, teatime or as a delicious snack at any time.
I recommend using parchment paper or Silpat sheets rather than greasing the baking pans.
Yorkshire Teacakes Recipe:
Combine the milk with the melted butter, add half of the sugar and the dried yeast.
Stir to combine and set aside (covered) in a warm place until it has started to bubble. (about 20 minutes)
Whisk the eggs lightly to combine.
In a large bowl, combine the flour, salt and remaining sugar.
Make a well in the centre and add all the liquid ingredients.
Combine by gradually stirring in the flour from the edges and then start to knead until it starts to form a mass.
Transfer to a lightly floured board and knead, using as little additional flour as possible.
Knead for about 12 - 15 minutes until the dough is smooth and elastic.
Flatten the dough out and spread with the dried fruit(s).
Roll up and continue to knead until the fruit is evenly distributed throughout the dough.
Transfer to a lightly greased bowl and allow to rise for an hour or so covered, until doubled in volume.
Place liquid ingredients into the bread-pan first, followed by dry ingredients and finally the yeast.
Set machine for white bread, large loaf and select 'dough'.
Add the dried fruit(s) when prompted by the machine (about half way through kneading)
Allow to rise in the machine until dough reaches the top of the bread-pan.
Transfer the dough onto a lightly floured surface and knead gently.
Divide into twelve and form each portion into a flattened ball.
Place on two greased baking sheets and allow to rise for a further 60 - 90 minutes, covered with a clean tea towel until the buns have risen.
Bake each tray separately at 375°F or 190°C for 20 - 25 minutes.
Brush with melted butter when removing from the oven and allow to cool on baking rack.
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