A tea cake is very special. It's English afternoon tea in style, I love them and I find them very nostalgic as it is mostly what we used to have as children when going out to tea with parents. Thank you as nothing quite like them made well.
Charlie, I watch all of your recipes. I may not always have time to bake, but you give me the inspiration and knowledge required to make delicious breads and pastries when I do. Thanks for giving us access to such an incredible resource.
OOOOOoohhhhh!!! I'm only about a minute in but can't wait to try this! And thanks for providing the spice mixture as I've never seen anything like that in my country! The lovely Tea Cake is now officially on This Weekend's Bake.
I had all of the ingredients and as I can’t start my Easter projects until tomorrow, I decided to give this a try. I had enough raisins (I soaked in Typhoo tea ) and mixed spice to make both the tea cake buns and loaf. I shaped six slightly smaller buns on a sheet pan and used a Zyliss 1-liter tin for the loaf. The aroma from the mixed spice wafting in the kitchen was heavenly. The buns puffed nicely while baking - the loaf rose very well during the bake. I sliced a bun, pan-toasted it , then butter and lingonberry jam. WOW!! Soft and fluffy, sticky sugary crust and a delicious spiciness. Not sure if I want to share these with anyone 😉. I didn’t try the loaf, but I did perform the “half-loaf tear test” as Charlie did on the video and it looks very similar. I am quite pleased with the results of today’s bakes. Photos have been posted (#331) Many thanks to Charlie for sharing this lovely recipe!
Im actually drinking a blackberry tea right now, also sliced a few wedges from a lemon and squeezed the juice into the cup. I guess i really like fruit teas to be sour. Also appreciated you using real black tea in this actual cake itself, and I would recommend anyone making these to try it out also! It of course depends on the blend, terroir and other factors, but i think we all know that warm, malty flavour of black tea. It's not just good for drinking and is very pleasing in baking. Before I start to ramble, I have also made baked goods using powderised green tea. Also very appealing. Thank you as always!😊
Tried this recipe again - prepped the dough on Sunday and baked last night, this time using your cold bulk-ferment method and added the drained tea/raisin liquid in the dough. The dough puffed beautifully in the fridge and also when baking. Sharing at the office - big thumbs up from everyone!!! I think the "raisin infused" tea was a perfect addition to the dough.. Photos have been posted.
These were awesome. I tried the danish knots, but they they take too much time. This was perfect thank you. I love your scientific approach, it's much better to try and learn the why, not just how.
Just the recipe I’ve been looking for. Thank you! I like the idea of the loaf too. I often freeze things so we don’t eat them all at once , the loaf sliced and frozen means it would be easy to take out of the freezer and straight into the toaster. I really enjoy your presentation style.
This looks like a winner. I’ll have to try it. Have you given up on your freshly milled grains? Because all these recipes I convert to freshly milled. it sure would be a help to see how they come out with freshly milled grain.
This was a simple and very lovely bake. I shared some with the office and they really enjoyed it - our group vice president made it a point to tell me how much he enjoyed it. I may make this again soon as a double batch with slight smaller buns to share at the office for everyone to sample this time. Charlie has 212K subscribers - please continue sharing your bakes with family, friends and colleagues, share photos on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. His videos have helped many of us become better bakers (well, me at least) - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral..... Go "Team ChainBaker"! 📣📣📣
Hey i had a q, what acc happens lets say if you keep on cooking a loaf in an oven? cuz every recipie ive heard, its always like till the bread is cooked (89-95 C). It sounds like a nice experiment if you dont know, one loaf cook it normally, and the other one cook it with steam "forever" (hours?? idk, maybe 3 loafs and the 2 with different times) and chck at the end what the real result is, and if you know the answer already lmk. Long way to say a simple question mb man 😅
@@ChainBaker Thank you! Watched the video, but it still doesn't answer one of my questions, what would happen let's say if we baked the bread till the top was browned, then lowered the temp, and kept baking it for let's say a few hours? Or even, to not let the crust burn, cook the bread for a few hours minimum with steam only. My curiosity was if the difference between a normally cooked bread, and a bread also cooked thru but cooked for hours on end, would be the same or different inside, I'm sure there would be some kind of difference.
I've learned a lot from you. Cold fermentation changed how I make bread. I've been diagnosed with diabetes so I am searching for bread recipes that will work with my diet limitations. I still want to use some bread flour. Most recipes for diabetics are keto type which end up like gooey disgusting rocks. Yuck! Would appreciate it if you could teach us a couple of diabetic friendly recipes. Balanced diet is key. Thanks!
Nice video and recipe, thanks! It would be better to use the word “spiced” rather than “spicy” in the title of the video. Spicy implies chile pepper 🌶️ or some other type of hot flavor. 😊
A tea cake is very special. It's English afternoon tea in style, I love them and I find them very nostalgic as it is mostly what we used to have as children when going out to tea with parents. Thank you as nothing quite like them made well.
Charlie, I watch all of your recipes. I may not always have time to bake, but you give me the inspiration and knowledge required to make delicious breads and pastries when I do.
Thanks for giving us access to such an incredible resource.
Thank you for being here 😉
I love how you take a bite out of your creation. I can almost taste it along with you!
Soft, spicy and raisins!!! Toasted with butter!!! How can I resist?! Thanks, Charlie 😊
OOOOOoohhhhh!!! I'm only about a minute in but can't wait to try this! And thanks for providing the spice mixture as I've never seen anything like that in my country! The lovely Tea Cake is now officially on This Weekend's Bake.
I had all of the ingredients and as I can’t start my Easter projects until tomorrow, I decided to give this a try. I had enough raisins (I soaked in Typhoo tea ) and mixed spice to make both the tea cake buns and loaf. I shaped six slightly smaller buns on a sheet pan and used a Zyliss 1-liter tin for the loaf.
The aroma from the mixed spice wafting in the kitchen was heavenly. The buns puffed nicely while baking - the loaf rose very well during the bake. I sliced a bun, pan-toasted it , then butter and lingonberry jam. WOW!! Soft and fluffy, sticky sugary crust and a delicious spiciness. Not sure if I want to share these with anyone 😉. I didn’t try the loaf, but I did perform the “half-loaf tear test” as Charlie did on the video and it looks very similar. I am quite pleased with the results of today’s bakes.
Photos have been posted (#331) Many thanks to Charlie for sharing this lovely recipe!
Im actually drinking a blackberry tea right now, also sliced a few wedges from a lemon and squeezed the juice into the cup. I guess i really like fruit teas to be sour. Also appreciated you using real black tea in this actual cake itself, and I would recommend anyone making these to try it out also! It of course depends on the blend, terroir and other factors, but i think we all know that warm, malty flavour of black tea. It's not just good for drinking and is very pleasing in baking. Before I start to ramble, I have also made baked goods using powderised green tea. Also very appealing. Thank you as always!😊
Tried this recipe again - prepped the dough on Sunday and baked last night, this time using your cold bulk-ferment method and added the drained tea/raisin liquid in the dough. The dough puffed beautifully in the fridge and also when baking. Sharing at the office - big thumbs up from everyone!!! I think the "raisin infused" tea was a perfect addition to the dough.. Photos have been posted.
I put Mace in my mixed spice. Adds a very unique flavor. These look delicious!
These were awesome. I tried the danish knots, but they they take too much time. This was perfect thank you. I love your scientific approach, it's much better to try and learn the why, not just how.
Making Charlie happy is always a good thing. I’m going to try the loaf. 😊
😁
Good old English tea cake .. from my part of the country. .😊
That worked like a dream, thanks
It's good that I'm not trying to lose weight, Love these no knead recipes.
Love simple things like this. Will definitely try it.
Just the recipe I’ve been looking for. Thank you! I like the idea of the loaf too. I often freeze things so we don’t eat them all at once , the loaf sliced and frozen means it would be easy to take out of the freezer and straight into the toaster. I really enjoy your presentation style.
Oh yes - instant teacake slices. Nice one 😁
Puppies! Love it!
Another great recipe Charlie ,i often put a pinch of the mixed spice in the syrup as this makes it even spicier ,and then defo toasted and buttered :)
Oh that is a great idea! Cheers 😎
This looks like a winner. I’ll have to try it. Have you given up on your freshly milled grains? Because all these recipes I convert to freshly milled. it sure would be a help to see how they come out with freshly milled grain.
I will make more milling videos ✌️
As always A+
Hello! Do you have a video about how to make my sourdough more sour? It’s always been very mild tasting. Thanks! Love all your videos!
Keep it in the fridge.
Baked this recipe YET again - a double batch to bake two 1lb loaves to give to family to take back home to Milwaukee. Photos have been posted 😍
يعطيك العافيه 👏🏽👏🏽👏🏽👏🏽👏🏽
Oh Yumm! 💗💗
This was a simple and very lovely bake. I shared some with the office and they really enjoyed it - our group vice president made it a point to tell me how much he enjoyed it. I may make this again soon as a double batch with slight smaller buns to share at the office for everyone to sample this time.
Charlie has 212K subscribers - please continue sharing your bakes with family, friends and colleagues, share photos on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. His videos have helped many of us become better bakers (well, me at least) - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral..... Go "Team ChainBaker"! 📣📣📣
I'm the type that picks the raisins out of raisin bread.
They may be the only dried fruit I don't like.
Hey i had a q, what acc happens lets say if you keep on cooking a loaf in an oven? cuz every recipie ive heard, its always like till the bread is cooked (89-95 C). It sounds like a nice experiment if you dont know, one loaf cook it normally, and the other one cook it with steam "forever" (hours?? idk, maybe 3 loafs and the 2 with different times) and chck at the end what the real result is, and if you know the answer already lmk. Long way to say a simple question mb man 😅
I've got the video for you - th-cam.com/video/On_EFGd5HUM/w-d-xo.html
@@ChainBaker Thank you! Watched the video, but it still doesn't answer one of my questions, what would happen let's say if we baked the bread till the top was browned, then lowered the temp, and kept baking it for let's say a few hours? Or even, to not let the crust burn, cook the bread for a few hours minimum with steam only. My curiosity was if the difference between a normally cooked bread, and a bread also cooked thru but cooked for hours on end, would be the same or different inside, I'm sure there would be some kind of difference.
I've never seen a tea cake with mixed peel. That would basically be a hot cross bun without a cross
Hot cross buns, tea cakes, and chelsea buns are pretty much slightly different versions of the same thing.
@@ChainBaker you aren't wrong with Chelsea buns but I don't like that you aren't wrong. Hot cross buns are just seasonal tea cakes though
Brilliant... but no need for the jam. Just toast and butter them.
I've learned a lot from you. Cold fermentation changed how I make bread. I've been diagnosed with diabetes so I am searching for bread recipes that will work with my diet limitations. I still want to use some bread flour. Most recipes for diabetics are keto type which end up like gooey disgusting rocks. Yuck! Would appreciate it if you could teach us a couple of diabetic friendly recipes. Balanced diet is key. Thanks!
Sounds like hotcross buns.
Nice video and recipe, thanks! It would be better to use the word “spiced” rather than “spicy” in the title of the video. Spicy implies chile pepper 🌶️ or some other type of hot flavor. 😊
Yeah I guess that's right. Cheers 😎