What better way to celebrate the arrival of spring with homemade teacakes. These lightly spiced, fruity buns are perfect for breakfast or afternoon tea.
400ml plant based milk (oat or almond work well) + a little extra for brushing
2 tbsp honey
6 tbsp vegetable oil
500g strong white bread flour
1 tsp salt
7g sachet fast action dried yeast
Zest of 1 orange
200g mixed dried fruit (eg raisins, sultanas, apricots, dates)
1 tsp ground cinnamon
2 tbsp honey for glazing
Add the milk to a small sauce pan, and heat gently until hot to touch but not boiling. Add the oil and honey and mix well.
Stir the flour, salt and yeast together in a large bowl. Add the milk mixture and use your hands to bring the mix together as a dough.
Turn the dough out onto a clean surface, and knead well for 8 -10 minutes, until smooth and elastic. Do not knead in flour as this will make the dough too dry.
Place the dough in a clean bowl, cover and leave to prove in a warm area for 1 hour, or until doubled in size.
Add to the bowl the dried fruit, zest and cinnamon, and using your hands, knead in the bowl to evenly distribute throughout the dough. Cover and leave to prove again for a further hour.
Divide the dough into 12 even pieces and shape into round balls. Place on a lined baking tray, leaving room between them for proving. Cover loosely with well oiled food wrap and prove for a final hour in a warm spot.
Pre-heat the oven to 200 degrees Celsius. Brush the teacakes with a little extra milk, and bake in the pre-heated oven for 20 minutes.
Warm the honey slightly in a pan or the microwave, and brush over the warm teacakes to glaze. Leave to cool.