About this recipe:This is a very versatile dough that can be used for many sweet bun products. For this recipe I am going to show you how to use it for lovely fruited tea cakes. These are delicious toasted with butter. I have also used it for making Chelsea buns, doughnuts, iced fingers etc. I will add the different methods for making these at a later date.
I personally use a mixer to mix all my doughs and cakes. My mixer is an old faithful Kenwood Chef 701 so my method for making this recipe will be tailored towards this.
Weigh all dry ingredients into mixing bowl and mix together. Add the egg and start mixing on slow speed with the dough hook. Gradually add the water till the dough starts coming together. (Do not add all the water at this point, you can always add a bit more towards the end if needed). Turn the speed up a bit add the margarine and mix until a nice smooth, not too stiff dough is obtained. Add the fruit and mix until evenly dispersed through the dough. Turn out onto a lightly floured surface (this is a dough that you can use immediately after mixing, there is no need to let it rest).
Weigh into individual pieces of 90g and mould into a round ball. Using a rolling pin, flatten each ball into a 10cm (4 in) round and place side by side on a non stick baking tray. (If you don't have a non-stick tray, you can use greaseproof paper on the tray instead). Cover with polythene and leave till proved (doubled in size).
Preheat the oven to 230 C / Gas 8.
Bake in a preheated oven till a nice golden brown on top, should take about 7 or 8 minutes depending on your oven. Remove from the oven and allow to cool. When cool, slice in two halves; toast and butter, enjoy.
Lightly flour the tops of the teacakes before covering with the polythene to prevent it from sticking as they prove.