Currant Tea Cakes

  • This recipe is a variation of Yorkshire Tea Cakes –  bułeczki.
  • These are soft bread buns with the addition of currants.
  • In Polish the word – rodzynki – is used for raisins and sultanas – ie dried grapes.
  • I do not know what word is used for currants – the dictionary gives the word   porzeczki  –  but that is used for berries such as black  or red currants.


  • 340g plain flour
  • ½ tablespoon of dried yeast
  • ¼ teaspoon of salt
  • 30g granulated sugar
  • 30g of butter
  • 220ml of milk & water – lukewarm
  • 60g currants


  • Mix the yeast, sugar and milk and leave to froth up.
  • In a large bowl rub the butter into the flour.
  • Add the salt.
  • Stir in the currants.
  • 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 40 – 60 minutes
  • Pre-heat the oven to GM6 – 200°C
  • Bake for 10- 12 minutes.
  • Leave on the tray for a few minutes then put them on a wire rack to cool.

They are delicious, split, toasted and buttered.

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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.

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