In Swedish, these breads are called tea cakes. A soft, round bun, a little on the sweet side but still used as bread for sandwiches. Help me out – is there a better English name for them? Or is an English tea cake something completely different?
Anyway – about these delicious tea cakes. I’m super proud to say that 13-year-old son made them all by himself! He doesn’t usually join me in the kitchen, but eagerly shows up when it’s time to eat what I’ve been baking. So I was very excited when he asked to bake something himself. And he delivered like a pro! The tea cakes were fluffy, soft and terribly hard to stop eating. The recipe is from @tasteline.se.
Ingredients (makes 16 buns)
100 g vegan butter
5 dl plant milk
50 g fresh yeast
2 tbsp baking syrup (or 3 tbsp caster sugar)
1,5 tsp salt
11 dl plain flour
Melt the butter and warm the milk to 37 C. Dissolve the yeast in the buttermilk. Add syrup (or caster sugar) and salt, and add the flour. Work the dough for at least 5 min, by hand or using a kitchen aid.
Cover the bowl with a tea towel and let the dough rise for 30-45 min, until doubled in size.
Divide the dough in 16 pieces, and with a light hand roll each one to a ball and flatten it slightly to a cake, about 12 cm across. Place on baking trays. Prick lightly with a fork. Cover with a towel and rise for another 10 minutes.
Bake for 6-8 minutes, until the top is starting to look golden brown. Leave to cool for 10-15 min on a rack before serving with vegan butter, cheese and marmalade.