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Fruit teacakes

Name: Fruit teacakes
Yield: 10 teacakes
Cuisine: United Kingdom
Ingredients: 400 g Strong white bread flour; 240 g Water At room temperature.; 8 g Fine salt; 40 g Caster sugar; 2 g Ground cinnamon; 50 g Unsalted butter Softened.; 7 g Instant dried yeast; 75 g Sultanas Soft ready-to-eat fruit, without added alcohol.; 60 g Candied mixed peel Chopped into small pieces.; 20 g Flour for shaping Use sparingly.; 25 g Beaten egg for brushing

Makes: 10 teacakes
Heat: 190°C conventional
Baking time: 20–25 min, both trays together
Cuisine / style: United Kingdom

190°C conventional; swap racks and turn trays after 12 minutes.

United Kingdom · Fruit teacakes

Fruit teacakes

Soft, flattened yeast buns with sultanas, mixed peel and cinnamon. Cool them before splitting, and toast the cut faces if you like.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	400 g
Dough	Water	240 g	At room temperature.
Dough	Fine salt	8 g
Dough	Caster sugar	40 g
Dough	Ground cinnamon	2 g
Dough	Unsalted butter	50 g	Softened.
Dough	Instant dried yeast	7 g
Inclusions	Sultanas	75 g	Soft ready-to-eat fruit, without added alcohol.
Inclusions	Candied mixed peel	60 g	Chopped into small pieces.
Handling	Flour for shaping	20 g	Use sparingly.
Finish	Beaten egg for brushing	25 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 190°C conventional
Baking time: 20–25 min, both trays together

190°C conventional; swap racks and turn trays after 12 minutes.

Makes: 10 teacakes
Heat: 190°C conventional
Plan for: 265 min total; 45 min active

Method

01 · Mix and knead the spiced dough
12–15 min
Use: Strong white bread flour; Water; Fine salt; Caster sugar; Ground cinnamon; Instant dried yeast; Unsalted butter
Mix the flour, water, salt, sugar, cinnamon and yeast. Work in the softened butter, then knead for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Ready when: The dough is smooth and elastic, with all butter incorporated.
01 Fruit teacakesKnead until the butter is incorporated and the dough feels smooth and elastic.
02 · Let the dough rise
60–90 min
Use:
Cover and leave at 22–24°C for 60–90 minutes.
Ready when: The dough is aerated and roughly doubled.
02 Fruit teacakesLet the covered dough rise until aerated and roughly doubled.
03 · Fold in sultanas and peel
7–10 min
Use: Sultanas; Candied mixed peel
Gently pat the dough into a thick rectangle. Scatter over the sultanas and peel, fold the edges in and work gently until the fruit is evenly distributed.
Ready when: The dough holds the fruit without a dense pocket.
03 Fruit teacakesFold in the fruit gently, then work it through the dough evenly.
04 · Divide into ten and flatten gently
12–15 min
Use: Flour for shaping
Line two 30×40 cm trays. Use the shaping flour sparingly. Divide into ten equal pieces, about 88 g each. Shape into balls, then gently roll each to an 8 cm round about 1.5 cm thick. Put five on each tray in rows of three and two running along the 40 cm side, leaving at least 3 cm between them.
Ready when: There are ten evenly flattened buns with most fruit tucked inside.
04 Fruit teacakesDivide into ten equal pieces and flatten each one, leaving room for the buns to rise.
05 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 190°C conventional during the final 20 minutes.
Ready when: The buns are puffy and a light fingertip dent returns slowly.
05 Fruit teacakesWait until the buns are puffy and a light fingertip dent returns slowly.
06 · Brush and bake both trays together
20–25 min
Use: Beaten egg for brushing
Brush the tops lightly with the beaten egg. Bake both trays for 20–25 minutes, swapping their rack positions and turning them front to back after 12 minutes. Check a bread centre away from fruit.
Ready when: The tops and bases are golden, the bases feel firm and the bread centre is about 93°C.
06 Fruit teacakesBake until golden with firm bases, then check a bread centre away from the fruit.
07 · Cool before splitting or toasting
30 min
Use:
Move to racks and cool for at least 30 minutes before splitting. Serve as they are, or toast the cut faces.
Ready when: The crumb is set and soft, with fruit distributed through each bun.
07 Fruit teacakesMove the buns to racks and let the crumb set before splitting them.

What to look for

Stage	Look / feel for	Needs attention
Mix and knead the spiced dough	The dough is smooth and elastic, with all butter incorporated.
Let the dough rise	The dough is aerated and roughly doubled.
Fold in sultanas and peel	The dough holds the fruit without a dense pocket.
Divide into ten and flatten gently	There are ten evenly flattened buns with most fruit tucked inside.
Proof and heat the oven	The buns are puffy and a light fingertip dent returns slowly.
Brush and bake both trays together	The tops and bases are golden, the bases feel firm and the bread centre is about 93°C.
Cool before splitting or toasting	The crumb is set and soft, with fruit distributed through each bun.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The buns are tall and dense.	They were left thick or baked before the final rise was complete.	Cool fully before slicing; toast slices if the crumb is set but firm.	Flatten to the stated thickness and follow the proof cue.
Exposed fruit darkens early.	Fruit protrudes from the dough surface.	Shield loosely with foil while the centres finish baking.	Tuck exposed fruit into the dough before proofing.

Storage: Keep covered in a cool dry place for up to 2 days. Freeze for up to 2 months. Split and toast after thawing.; Contains: wheat, milk, egg, sulphites if present in dried fruit.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Fruit teacakes

Soft, flattened yeast buns with sultanas, mixed peel and cinnamon. Cool them before splitting, and toast the cut faces if you like.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	400 g
Dough	Water	240 g	At room temperature.
Dough	Fine salt	8 g
Dough	Caster sugar	40 g
Dough	Ground cinnamon	2 g
Dough	Unsalted butter	50 g	Softened.
Dough	Instant dried yeast	7 g
Inclusions	Sultanas	75 g	Soft ready-to-eat fruit, without added alcohol.
Inclusions	Candied mixed peel	60 g	Chopped into small pieces.
Handling	Flour for shaping	20 g	Use sparingly.
Finish	Beaten egg for brushing	25 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 10 teacakes
Heat: 190°C conventional
Allow: 265 min total; 45 min active

How do I make it?

Mix and knead the spiced dough
12–15 min
Mix the flour, water, salt, sugar, cinnamon and yeast. Work in the softened butter, then knead for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Knead until the butter is incorporated and the dough feels smooth and elastic.
Ready when: The dough is smooth and elastic, with all butter incorporated.
Let the dough rise
60–90 min
Cover and leave at 22–24°C for 60–90 minutes.
Let the covered dough rise until aerated and roughly doubled.
Ready when: The dough is aerated and roughly doubled.
Fold in sultanas and peel
7–10 min
Gently pat the dough into a thick rectangle. Scatter over the sultanas and peel, fold the edges in and work gently until the fruit is evenly distributed.
Fold in the fruit gently, then work it through the dough evenly.
Ready when: The dough holds the fruit without a dense pocket.
Divide into ten and flatten gently
12–15 min
Line two 30×40 cm trays. Use the shaping flour sparingly. Divide into ten equal pieces, about 88 g each. Shape into balls, then gently roll each to an 8 cm round about 1.5 cm thick. Put five on each tray in rows of three and two running along the 40 cm side, leaving at least 3 cm between them.
Divide into ten equal pieces and flatten each one, leaving room for the buns to rise.
Ready when: There are ten evenly flattened buns with most fruit tucked inside.
Proof and heat the oven
45–75 min
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 190°C conventional during the final 20 minutes.
Wait until the buns are puffy and a light fingertip dent returns slowly.
Ready when: The buns are puffy and a light fingertip dent returns slowly.
Brush and bake both trays together
20–25 min
Brush the tops lightly with the beaten egg. Bake both trays for 20–25 minutes, swapping their rack positions and turning them front to back after 12 minutes. Check a bread centre away from fruit.
Bake until golden with firm bases, then check a bread centre away from the fruit.
Ready when: The tops and bases are golden, the bases feel firm and the bread centre is about 93°C.
Cool before splitting or toasting
30 min
Move to racks and cool for at least 30 minutes before splitting. Serve as they are, or toast the cut faces.
Move the buns to racks and let the crumb set before splitting them.
Ready when: The crumb is set and soft, with fruit distributed through each bun.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The buns are tall and dense.	They were left thick or baked before the final rise was complete.	Cool fully before slicing; toast slices if the crumb is set but firm. Flatten to the stated thickness and follow the proof cue.
Exposed fruit darkens early.	Fruit protrudes from the dough surface.	Shield loosely with foil while the centres finish baking. Tuck exposed fruit into the dough before proofing.

Useful recipe notes

Storage: Keep covered in a cool dry place for up to 2 days. Freeze for up to 2 months. Split and toast after thawing.

Contains: wheat, milk, egg, sulphites if present in dried fruit.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Fruit teacakes at a glance

Makes: 10 teacakes
Heat: 190°C conventional
Baking time: 20–25 min, both trays together
Cuisine / style: United Kingdom
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough is aerated and roughly doubled.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	400 g	100%
Water	240 g	60%
Fine salt	8 g	2%
Caster sugar	40 g	10%
Ground cinnamon	2 g	0.5%
Unsalted butter	50 g	12.5%
Instant dried yeast	7 g	1.8%
Sultanas	75 g	18.8%
Candied mixed peel	60 g	15%

Method

01 · Mix and knead the spiced dough

02 · Let the dough rise

03 · Fold in sultanas and peel

04 · Divide into ten and flatten gently

05 · Proof and heat the oven

06 · Brush and bake both trays together

07 · Cool before splitting or toasting

What to look for

Troubleshooting

How do I make it?

Mix and knead the spiced dough

Let the dough rise

Fold in sultanas and peel

Divide into ten and flatten gently

Proof and heat the oven

Brush and bake both trays together

Cool before splitting or toasting

What can go wrong, and how can I fix it?

Fruit teacakes at a glance