Tuesday, 28 February 2012

Stem Ginger and Cinnamon Teacakes


Ever since Ruth over at The Pink Whisk posted a picture of her homemade buttered teacake on twitter a few weeks back I have been desperate for one. I mean seriously, you cannot think about a nice hot buttered teacake without getting serious cravings!

I remember when I was at college the corner shop across the street used to sell teacakes for 50p. They put them in one of those paper bags with the plastic front so by the time you got back to the college building it used to be a bit on the soggy side, which in my opinion made it even better! Pure, unadulterated, melted buttery goodness. Needless to say most days included a little trip to the shop for elevenses...

The recipe itself is fairly simple, similar to a white bread dough really;
(adapted from The Pink Whisk's Homemade Teacakes)
Stem Ginger and Cinnamon Teacakes

  • 500g strong white bread flour
  • 30g caster sugar (plus a little extra for the tops)
  • 1 tsp salt
  • 2 tsps fast action yeast
  • 330ml warm milk ( I used skimmed and it worked fine!)
  • 3 lumps of stem ginger finely chopped
  • 2 tsps cinnamon (plus a pinch extra for the tops)
  • Tiny pinch of ground ginger

    I used my trusty kitchenaid so the kneading process was a doddle, simply pop the dry ingredients into the bowl, set on low and slowly add the warm milk. Within a few minutes it should be a rather unattractive looking lumpy dough.

    Leave to rest for 5-10 minutes.


    Knead again for 5 minutes (in a mixer, longer if by hand)

    By this time the dough should be nice and smooth. Pop the dough into a bowl and cover with a tea towel. Leave it to double in size. Mine took about 30 minutes but the house was very warm.


    Once doubled in size I removed it from the bowl and punched it down.

    I flattened the dough out and added my chopped stem ginger (this bit got messy) and kneaded to make sure the ginger was studded throughout the dough.


    I then divided them into equal balls, I ended up with 7 which is a weird uneven number, but I could of easily up-scaled to 6 or down-scaled to 8.

    I rolled them into smooth balls and left them to prove on a greased baking tray for around an hour, you are looking for them to puff up and almost double in size.

    Once they are puffy and beautiful pop them in the oven at 180C for about 5-10 minutes, then take them out and brush with melted butter and sprinkle cinnamon sugar on top.

    Pop them back in the oven for 10 more minutes until nicely golden.

    Et voila! Beautiful homemade teacakes!

  • My teacakes tasted amazing but were a little dense, I think I either didn't knead for long enough or possibly the syrup from the stem ginger inhibited the final prove a little. They still tasted amazing on the day I baked them, they just didn't keep very well.

    They were a HUGE hit in my house and I will definitely be making them again, I am thinking maybe a coffee and cream flavour, or chocolate chip or I might even try the classic sultana! The possibilities are endless.


    We cooked ours under the grill until toasty, then slathered them in butter. I also had one with homemade rhubarb jam and some nutella, all of which were delish!

    Have you made sweet bread recipes? What are your favourites? I love the idea of making a batch on a Sunday and having them for breakfast through the week.

    2 comments:

    1. What lovely flavours Nelly, and how kind of lovely Ruth to let you publish her adapted recipe!

      Since the arrival of FiFi la Firecracker K-Mix I have been making far more bread as the dough hook is so efficent and I do not have to get mucky kneading it. So much quicker in a machine too!

      ReplyDelete
    2. These look gorgeous, and there is nothing like a teacake, fresh form being toasted and dripping in gorgeous butter. Yummy!

      ReplyDelete

    All comments are greatly loved;

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