Teacakes mean different things to different people, depending on where they’re based. These aren’t the chocolate-covered marshmallow kind, but rather the spiced bread variety. I’ve gone heavier with the spices than is traditional, using those found in a masala chai for something ultra-comforting. Serve warm from the oven with silly amounts of butter, and any leftovers will be even better toasted the next day. Again: don’t forget the butter!
Masala chai teacakes
Prep 15 min
Prove 1 hr 50 min+
Cook 1 hr 10 min
Makes 8
100g raisins or sultanas
100ml hot strong black tea
360g bread flour
30g caster sugar
½ tsp salt
1½ tsp cinnamon
1½ tsp ground ginger
½ tsp ground cardamom
¼ tsp ground cloves
1 tsp instant yeast
100ml warm milk
1 large egg
50g unsalted butter, softened
Butter, for serving
For the syrup
1 black teabag
5 cardamom pods, crushed
20g fresh ginger, thinly sliced
½ tsp vanilla bean paste
50g caster sugar
Put the dried fruit in a bowl, pour over the hot tea, and leave for at least 20 minutes to plump up.
Meanwhile, put the flour, sugar, salt, spices and yeast in another bowl, and mix lightly to combine. Make a well in the centre and pour in the warm milk, 100ml water and the egg. If you’re using a stand mixer, knead for seven to 10 minutes, until the dough pulls away from the sides of the bowl (if you’re kneading by hand, it will take a little longer). Add the softened butter and continue kneading until it is fully incorporated and you have a soft, supple dough. Cover loosely with a clean tea towel and leave to rest for 20 minutes.
Drain the soaked fruit, add it to the dough, then knead again for another five to seven minutes, until well incorporated. Transfer the dough to a lightly greased bowl, cover and leave to rise for one to two hours, or until nearly doubled in size.
Knock the air out of the dough, then split it into eight equal pieces. Shape each portion into a ball, then flatten down with the palm of your hand. Transfer to two lined baking trays, cover with a damp tea towel, and leave to rise again for 30-45 minutes, until puffy.
Heat the oven to 200C (180C fan)/390F/gas 6. Bake the teacakes for 15-18 minutes, until golden, then remove and leave to cool.
Meanwhile, make the syrup. Put the teabag, spices, vanilla paste, sugar and 60ml water in a small saucepan. Bring to a boil, then turn down the heat and simmer for a few minutes. Take off the heat, then generously brush the syrup all over the tops of the warm teacakes. Serve with butter.
