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.

Ingredients

• 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

Method

• 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.