Toasted chai teacakes

Name: Toasted chai teacakes
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: Serves 12
Ingredients: 300ml whole milk, plus extra to brush; 2 tea bags or 2 tbsp loose-leaf black tea; 50g unsalted butter, plus extra to grease; 1 medium egg; 500g strong white bread flour; 7g sachet instant yeast; 1 tsp fine salt; 3 tbsp golden caster sugar; 1 tbsp ground cinnamon; 1½ tsp ground cloves; 1½ tsp ground cardamom (or ground seeds from about 12 green pods); 80g currants or raisins; Butter and apricot jam to serve (optional)

Portion size: Serves 12
Prep time 45 min, plus proofing. Cook time 15 min
Difficulty: easy

Freezable

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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Toasted teacakes speckled with currants are a classic teatime treat, so why not lean in and infuse them with spiced chai tea? Double the tea equals double the fun.

Loved the flavours in this cosy bake? Check out our chai cupcakes. too.

Before you start

Make ahead Teacakes freeze well and can be toasted straight from frozen – remember to slice in half before freezing.

Eco tip A bin bag is the easiest way to create a warm, steamy environment for proving a tray of buns. Keep the bags afterwards to use again for breadmaking or for your bin.

Next time You can use a 50:50 blend of white and wholemeal strong flours if you prefer a wholemeal bun; you may need to add a splash more milk to the dough.

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Ingredients

300ml whole milk, plus extra to brush
2 tea bags or 2 tbsp loose-leaf black tea
50g unsalted butter, plus extra to grease
1 medium egg
500g strong white bread flour
7g sachet instant yeast
1 tsp fine salt
3 tbsp golden caster sugar
1 tbsp ground cinnamon
1½ tsp ground cloves
1½ tsp ground cardamom (or ground seeds from about 12 green pods)
80g currants or raisins
Butter and apricot jam to serve (optional)

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Method

Put the milk in a pan with the tea and heat gently for 4 minutes until it’s a rich beige colour and infused with the tea. Remove the tea bags or strain to remove the leaves. Add the butter to the milk and stir to melt, then leave for 5 minutes to cool a little. Beat the egg into the slightly cooled milk mixture.
Put the flour, yeast, salt, sugar and ground spices in the bowl of a stand mixer fitted with a dough hook, then make a well in the centre and add the milk mixture. Mix on a slow speed to bring everything together into a dough, then add the currants and increase the speed to low-medium. Mix for about 10 minutes until the dough is smooth and elastic.
Put the dough in a lightly greased bowl and cover with a shower cap or damp clean tea towel. Leave in a warm place until doubled in size (about 1 hour).
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Once risen, divide the dough into 12 even balls, then put on 2 lined baking trays, ensuring there’s plenty of space between them. Flatten the balls slightly into a puck shape. Slide each tray into a large, clean plastic bag (bin bags work well) then, leaving plenty of air in the bag so it’s not touching the dough, tuck the opening under the tray to seal it. Leave to prove for 30-45 minutes until puffed up.
Heat the oven to 190°C/ 170°C fan/gas 5. Brush the tops of the buns with a little milk, then bake for 15-18 minutes until risen and golden. Leave to cool for 15 minutes before slicing and enjoying with butter and apricot jam, if you like. Or leave to cool completely to slice open and toast later.