Toasted teacakes recipe - really nice, I do recommend these

I tried these fab cakes yesterday and have not tasted anything so good for a long time and that s why I ll give yøu also the recipe: 

These are not tea breads and they are not dry but they are tea cafes as said :)

Makes 12

225ml warm milk
2 tsp easy-blend yeast
50mg light muscovado sugar plus 1 tsp
450g strong white bread flour
Plus extra for dusting
1 tsp ground mixed spice (I used cinnamon and ginger because we did not have mixed spice, worked as well)
50mg butter, cut into small peaces plus extra for greasing
1 medium organic egg, beaten plus extra for glazing
75g sultanas
75g currants
25g candied peel, chopped

1 pour the milk into a jug and star in the yeast and 1 tsp of sugar. Stand for 15-20 min. Run the butter into the flour and spice until evenlu mixed.

2 stir in the rest of the sugar, egg and yeast mix to make A soft dough, adding a dash more milk if it feels dry. Knead for 10 min until smooth, working in the sultanas, currants and candied peel halfway through. Put in A lightly greased bowl, cover with clingfilm and leave to rise until doubled in size.

3 grease a large baking sheet. Turn out the dough onto a floured surface and divide into 12 even-sized pieces. Share into a ball and flatten firmly in the palms of your hands. Space lightly apart on the baking sheet. Cover loosely with greased clingfilm and leave to rise for a further 30min. Preheat the oven to 200C/gas 6.

4 glaze the dough with beaten egg and bake for 15min until golden. Cool and serve buttered.

I used lovely lemon curd with these tea cakes. Lovely