Yorkshire Tea Cakes

I have been looking at some old Yorkshire recipes and tried out this recipe for soft bread buns – tea cakes in Yorkshire  – bułeczki in Polish.

This recipe is so easy and the tea cakes are delicious – I think I will be using this recipe often.

Ingredients

  • 340g plain flour
  • ½ tablespoon of dried yeast
  • ¼ teaspoon of salt
  • 30g granulated sugar
  • 30g of butter
  • 220ml of milk & water mixed – lukewarm

Method

  • Mix the yeast, sugar and milk and water mixture and leave to froth up.
  • In a large bowl rub the butter into the flour.
  • Add the salt.
  • Pour the yeast mixture into the flour mixture and mix well.
  • Cover the bowl and leave in a warm place for an hour.
  • Grease a baking tray.
  • Divide into 6 pieces and shape into flattened circles.
  • Place the circles, evenly spaced onto the greased baking tray.
  • Cover and leave for 30-40 minutes
  • Pre-heat the oven to GM7 – 220°C
  • Bake for 10- 11 minutes.
  • Leave on the tray for a few minutes then put them on a wire rack to cool.

Published by

Unknown's avatar

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

9 thoughts on “Yorkshire Tea Cakes”

  2. I used just ordinary plain flour.
    It is from an old book and I think they did not have strong bread flour then.
    I do not remember seen it years ago.
    Soon there will be another post – Currant Tea Cakes – as above with currants as well.
    They both come out really soft and were eaten up quickly.

    Like

    Reply
  4. Pingback: Currant Tea Cakes – Journey From A Polish Kitchen

  5. Hi, Any idea what adjustments I need to make for baking at high altitude? Being at 3,500 ft above see level it makes quite a difference.

    Liked by 1 person

    Reply

    1. I have no knowledge of this but have looked up a few points.
      Some say use a longer baking time.
      Also a higher temperature.
      Yeast acts quicker so either use less or do a cooler rise and knock back twice.
      This recipe does not knock back – so maybe do it once.
      Lots of sometimes conflicting information on the Web if you search.

      Like

      Reply

      1. Thank You.

        One more question, is it 220ml of milk and 220ml of water or 220ml of half milk and half water?

        Like

      2. You are right, my instructions are not clear and I will be correcting the post after this reply.
        It is 220ml of milk and water mixed.
        If you make them I hope they turn out well – they always have for me.

        Like

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.