Teacakes

Prep: 180 mins | Cook: 25 mins | Total: 205 mins | Quantity: 12 buns

Ingredients

Instructions

1. In a small pan or the microwave, very gently warm the coconut oil and almond milk until just tepid - if it’s too hot it will kill the yeast and your dough won’t rise – you want it just warm enough so that when you test it with your finger you can’t feel if it’s warm or cold!)
2. In a large bowl add the wholemeal flour, Organic Baobab Powder, coconut sugar, yeast and spices and give a good mix together
3. Add in the beaten eggs and tepid milk mixture and stir till it starts to form a dough
4. Tip out onto a lightly floured surface and knead for 5-10 minutes then return the dough to a clean bowl, cover with a t-towel and leave to prove somewhere warm for about an hour until it’s doubled in size.
5. Tip the proven dough onto a floured work surface and knead gently to knock the air out then knead in the sultanas till they’re evenly spread throughout the dough
6. Divide the dough into 12 equal portions, roll into bun shapes and put onto a baking tray lined with greaseproof or a silicone mat
7. Loosely cover with cling film or a clean t-towel and leave to prove in a warm place for another hour or until doubled in size
8. Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6 and gently brush the tops and sides of each bun with beaten egg
9. Cook the teacakes for 20-25 minutes till golden and as soon as you take them out of the oven brush the tops with maple syrup and leave to cool

Notes

• Pro tip: Be generous with the beaten egg to give that amazing golden glaze - make sure you get the sides not just the tops
• Make ahead: These teacakes freeze exceptionally well.  When needed, simply defrost for several hours or overnight and toast as normal

Recipe by The Cook & Him at https://thecookandhim.com/recipes/teacakes/