When I first thought about making Foggy London Tea Cakes, I couldn’t help but imagine a rainy day spent with Sherlock Holmes, pondering life’s little mysteries. The blend of cinnamon, sultanas, and mixed peel creates such a cozy aroma; it just wraps around you like a warm blanket. And, trust me, trying to enjoy them warm and buttery with a cup of tea is an experience you won’t want to miss. So, how do we get started? Let’s find out.
Why You’ll Love This Recipe
Even though I’ve had my fair share of baking mishaps—like that time my cookies turned into glorified pancakes—there’s something about making English tea cakes that feels delightfully foolproof.
I mean, who wouldn’t want a soft, warm treat reminiscent of those cozy Sherlock Holmes mysteries set in foggy London? The way they rise and fill your kitchen with that cinnamon smell? It’s pure magic.
Plus, you get to enjoy them fresh-baked, split, and buttered—just like a true Victorian tea time. Honestly, what’s not to love?
They’re perfect for sharing, or honestly, just keeping for yourself on a rainy day.
Besides, if your baking fails, at least you won’t have transformed your kitchen into a total disaster.
Equipment List
You’ll want a sturdy mixing bowl; trust me, you don’t want dough flying everywhere. A wooden spoon is great for mixing—save your fancy gadgets for later.
You’ll also need a baking sheet and parchment paper, because sticking is never fun. A kitchen scale comes in handy for those precise measurements, and a clean, flat surface is perfect for kneading.
Oh, and don’t forget a clean kitchen towel to cover your dough while it rises. Just think of it as a cozy blanket for your future tea cakes. Isn’t that sweet? Additionally, having a reliable measuring spoon set ensures that your ingredients are accurately portioned for perfect results.
Our Ingredients
When it comes to baking The Foggy London Tea Cakes, let me tell you, having the right ingredients makes all the difference. You might wonder, what exactly goes into these delightful treats? Well, not to worry, I’ve got you covered.
Bake with me, and soon your kitchen will smell like a little slice of Victorian London, complete with hints of cinnamon and warm, sweet sultanas. Just picture yourself nestled in a cozy chair with a cup of tea, ready to indulge in these fluffy delights. Now, let’s get down to the nitty-gritty of what you’ll need.
Here’s the list of ingredients for those scrumptious tea cakes:
- 500g strong white bread flour
- 10g salt
- 60g caster sugar
- 1 tsp ground cinnamon
- 10g instant yeast
- 50g unsalted butter, softened
- 300ml cool water
- 100g sultanas
- 100g chopped mixed peel
- 1 egg, beaten (for glaze)
As you gather these components, there are a couple of things to keep in mind. First off, don’t skimp on the quality of your ingredients. Using strong white bread flour is vital because it gives the dough that perfect stretchy texture—like magic, right?
And, if you’re not a fan of mixed peel, you can always switch it up and use just sultanas or even other dried fruits. Just be sure to chop them up nicely. The butter needs to be softened, but not melted; we want it to blend into the dough smoothly, not create a butter pool.
Finally, should you want that extra kick of flavor, consider adding a hint of vanilla or a sprinkle of nutmeg. The options are endless, and the kitchen is your playground!
Step-by-Step Instructions
Making Foggy London Tea Cakes is a delightful journey that will transport your senses to the sweet, warm atmosphere of Victorian tea time. Mixing the batter is quick and simple—just follow these easy steps, and soon you’ll have fluffy tea cakes ready to enjoy with a spot of tea!
Step-by-Step Instructions
1. Mix the Dry Ingredients**: In a large mixing bowl, combine 500g strong white bread flour, 10g salt, 60g caster sugar, 1 tsp ground cinnamon, and 10g instant yeast. Whisk these together well. This is where the magic begins, as the aroma of cinnamon** fills your kitchen.
2. Add Butter and Water: Next, add 50g unsalted butter (make sure it’s softened, not melted) into your flour mixture. Pour in 300ml cool water**** gradually while mixing. Use your hands or a wooden spoon to bring everything together until a shaggy dough forms.
3. Knead the Dough: Transfer the dough onto a floured surface and knead it for about 10 minutes. Push the dough away from you, fold it back, turn it, and repeat. It should be smooth and elastic.
(Don’t worry if it feels a bit sticky; that’s just part of the fun.)
4. Incorporate the Fruits: Once your dough is nice and smooth, it’s time to add in 100g sultanas and 100g chopped mixed peel. Fold them gently into the dough until they’re evenly distributed.
This step is like a surprise party for your taste buds, bringing sweetness and texture.
5. First Rise: Place the dough into a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm spot for about 1.5 to 2 hours, until it has doubled in size.
This is the perfect time to take a break—perhaps enjoy a cup of tea while you wait.
6. Shape the Buns: After the dough has risen, punch it down gently (like you’re letting out a little air), then turn it out onto a floured surface. Divide it into equal portions and shape them into round buns.
Aim for sizes that fit comfortably in your hand.
7. Second Rise: Place the shaped buns onto a baking tray lined with parchment paper. Cover them again and let them rise for another 30 minutes until they’ve doubled.
If you’re feeling particularly British, you might even do a little happy dance while you wait.
8. Prepare for Baking: Preheat your oven to 190°C (375°F). While waiting, brush the tops of your buns with a little beaten egg to give them that lovely golden sheen when baked.
9. Bake the Tea Cakes: Slide the tray into the oven and bake for 20 to 25 minutes. You’ll know they’re ready when they’re a beautiful golden brown and sound hollow when tapped on the bottom.
Ah, that smell! It’s like a warm hug.
10. Cool and Serve: Once done, allow the tea cakes to cool slightly on a wire rack.
These are best served warm, split, and toasted with a bit of butter. Trust me—your afternoon tea will thank you.
Additionally, using professional kitchen appliances can elevate your baking experience, ensuring perfect results every time.
Embrace the process, enjoy the delightful aromas wafting through your kitchen, and indulge in the comfort of homemade tea cakes.
It’s a lovely way to share a sweet moment, whether with friends, family, or just a little quiet time to yourself. Happy baking!
Tips & Variations
Though I mightn’t be a baking expert, I’ve discovered a few tips and variations for perfecting these Foggy London Tea Cakes that can really elevate your baking game.
First, make sure your water is cool—too hot could kill the yeast, which is a major bummer. I’ve also found that letting the dough rise in a warm spot makes a world of difference.
Feel free to get creative with the dried fruits; I’ve swapped sultanas for cranberries before, and it’s delightful!
Don’t forget to space the buns well on the baking tray—they need room to spread out and fluff up.
And if you’re feeling fancy, sprinkle some sugar on top before baking for a sweet crunch. Trust me, you’ll thank yourself later.
How to Serve?
Serving up Foggy London Tea Cakes is more than just dishing them out; it’s about creating a delightful experience that transports you straight to a quaint English tea garden.
Imagine this: you split the warm, golden buns and generously slather buttery goodness on top. Ah, the aroma! You can almost hear the soft chatter of friends over cups of tea.
I love to serve these goodies on a simple wooden board, garnished with some fresh fruit or a sprig of mint for a splash of color.
And don’t forget the tea—strong and lightly sweetened, it pairs perfectly. It’s not just about the taste; it’s about the whole vibe.
Who knew a bun could take us to another world?
Storage & Reheating Guide
Once you’ve indulged in those delicious Foggy London Tea Cakes, you might find yourself wondering how to store any leftover delights for later.
Trust me, I’ve learned the hard way—there’s no need letting them get stale. Wrap them tightly in plastic wrap or pop them in an airtight container to keep them moist. They’ll hang around happily for about three days at room temperature.
When you’re ready to enjoy them again, I recommend giving them a quick warm-up in the toaster or oven. Just a few minutes will have them cozy and toasty, bringing back that delightful warmth.
You can also consider using soup freezer containers for efficient storage options.
I often forget and overheat them though, turning my tea cakes into a crunchy surprise. Learn from my mistakes, will ya?
Final Thoughts
While it might be easy to devour all those Foggy London Tea Cakes in one sitting, saving a few for later is well worth it.
Trust me, there’s something magical about enjoying these treats fresh out of the oven or warmed up the next day, with a pat of butter melting into each fluffy bite.
I’ve been known to hoard a few, convincing myself it’s for “taste-testing” when really, it’s pure greed.
Imagine this: a rainy afternoon, a cup of tea, and one of these delightful cakes to nibble on.
That’s happiness in a bite.
