500g strong white bread flour, plus extra for dusting
60g caster sugar
1 tsp ground cinnamon
10g instant yeast
50g unsalted butter, softened
300ml cool water
Vegetable oil for kneading
2oog Mixed Dried Fruit
1 egg beaten, to glaze
1. Tip the flour into a large mixing bowl and add the salt, sugar and cinnamon to one side of the bowl and the yeast to the other. Add the butter and three-quarters of the water, and turn the mixture round with your fingers. Continue to add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
2. Coat the work surface with a little vegetable oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.
3. When your dough feels smooth and silky, put it into a large, lightly oiled bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.
4. Line 2 baking trays with baking parchment or silicone paper.
5. Tip the dried fruits on top of the risen dough in the bowl and start working them into it. After a minute or two, tip the dough out onto a lightly floured surface and knead until the fruit is thoroughly mixed in.
6. Divide the dough into 8 pieces. Shape each into a ball, then use a rolling pin to flatten each out to a round bun, about 1cm thick. Brush the teacakes with the beaten egg. Transfer to the prepared baking trays, spacing them apart.
Put each tray inside a clean plastic bag and leave to rise for about an hour until the teacakes are at least doubled in size. Meanwhile, heat your oven to 200°C.
Bake the teacakes for 10-15 minutes until risen and golden. Cool on a wire rack.