Tea Cakes
- Prep time
- 30 minutes
- Total time
- 2 hours
- Quantity
- 1 dozen larger rolls
Ingredients
- 1/2 cup bread flour
- 4 1/2 teaspoons active dry yeast
- Peel from 2 lemons
- Peel from 1 orange or grapefruit
- 3/4 cup sugar
- Pinch of salt
- 3 1/2 cups bread flour
- 1/3 cup sugar
- 3 tablespoons milk
- 4 tablespoons butter, cut into pieces
- 2/3 cup currants
- 1/2 teaspoon lemon extract
Steps
- In a small bowl, whisk together the 1/2 cup flour, yeast, and 1 cup of warm water. Set aside for 20 minutes, until frothy.
- In a small saucepan, mix the 3/4 cup sugar and 1 cup water and bring to a boil. Add the peel, and simmer gently for 10 minutes. Set aside.
- In the bowl of a stand mixer, combine the salt, 3 1/2 cups flour, sugar, milk, and butter.
- Using a dough hook, mix on low speed and gradually add the yeast mixture.
- Knead for 10 minutes.
- Mix in the candied peel, currants, and lemon extract.
- Cover and let rise until doubled in size, about 1 hour.
- Divide the dough and roll into balls. Flatten, and place on a baking sheet.
- Cover, and let rise for about 30 minutes.
- Preheat the oven to 425 degrees F. Place a pan of water in the bottom of the oven.
- Bake for 10 to 15 minutes, until golden brown.
- Cool, and serve warm or toasted.