Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 packet (7g) instant yeast
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/4 cup (60ml) whole milk, warmed
  • 1/4 cup (60ml) water, warmed
  • 1/4 cup (60g) unsalted butter, melted
  • 2 large eggs
  • 1 cup (150g) mixed dried fruit (currants, raisins, or sultanas)
  • Melted butter, for brushing

Instructions:

  1. In a large mixing bowl, whisk together flour, sugar, yeast, cinnamon, nutmeg, and salt.
  2. In a separate bowl, combine warmed milk, water, melted butter, and eggs.
  3. Pour wet ingredients into the dry mixture and stir until a rough dough forms.
  4. Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth. Incorporate dried fruit into the dough during the last minute of kneading.
  5. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
  6. Punch down the risen dough and turn it out onto a floured surface. Divide the dough into 12 equal portions and shape into balls. Flatten slightly.
  7. Arrange tea cakes on a baking sheet lined with parchment paper, cover, and let rise for another 30-40 minutes until puffy.
  8. Preheat the oven to 375°F (190°C). Bake tea cakes for 15-20 minutes until golden brown.
  9. Brush tops with melted butter while still warm.