Yorkshire Tea Cake Recipe
Ingredients
| 1/2 cake compressed yeast or 1 1/2 teaspoons active dry yeast and 1 teaspoon sugar | ||
| Milk or water | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1/4 cup shortening or butter | ||
| Sugar | 2 Tablespoon | |
| Currants | 1/3 Cup (16 tbs) | |
| 3 tablespoons chopped candied peel (optional) | ||
Directions
Prepare the yeast liquid: mix the compressed yeast with the warm liquid until dissolved or dissolve 1 teaspoon sugar in the warm liquid and sprinkle in the dry yeast.
Leave in a warm place for about 10 minutes or until dissolved and frothy.
Mix the flour and salt together and rub in the fat until the mixture resembles breadcrumbs.
Stir in the 2 tablespoons sugar and fruits, if used.
Add the yeast liquid to the dry ingredients and mix to form a soft dough, adding extra flour if it is too sticky to handle.
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
It will take about 10 minutes by hand or 2-3 minutes with a food mixer and dough hook.
Place the dough in an oiled plastic bag and leave to rise until doubled in size, about 1 1/2 hours at room temperature, less in a warm place.
Remove from the plastic bag, punch down and knead until the dough is firm, about 2 minutes.
Divide into 6 equal pieces and shape into balls.
Roll each out to a flattened round, 5-6 inches in diameter.
Place on greased baking sheets and brush the tops with milk.
Cover and let rise.
Bake just above the center of a moderately hot oven (400°F) for about 20 minutes.
Turn onto a cake rack and cover with a dish towel before cooling or rub the tops of the teacakes lightly with butter or margarine while still hot to keep the crust soft.
Serve hot or toasted, buttered liberally.
Leave in a warm place for about 10 minutes or until dissolved and frothy.
Mix the flour and salt together and rub in the fat until the mixture resembles breadcrumbs.
Stir in the 2 tablespoons sugar and fruits, if used.
Add the yeast liquid to the dry ingredients and mix to form a soft dough, adding extra flour if it is too sticky to handle.
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
It will take about 10 minutes by hand or 2-3 minutes with a food mixer and dough hook.
Place the dough in an oiled plastic bag and leave to rise until doubled in size, about 1 1/2 hours at room temperature, less in a warm place.
Remove from the plastic bag, punch down and knead until the dough is firm, about 2 minutes.
Divide into 6 equal pieces and shape into balls.
Roll each out to a flattened round, 5-6 inches in diameter.
Place on greased baking sheets and brush the tops with milk.
Cover and let rise.
Bake just above the center of a moderately hot oven (400°F) for about 20 minutes.
Turn onto a cake rack and cover with a dish towel before cooling or rub the tops of the teacakes lightly with butter or margarine while still hot to keep the crust soft.
Serve hot or toasted, buttered liberally.
Chef
