Do Be Careful Teacakes
Yield
16 bunsPrep
25 minCook
20 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | ounce |
yeast, active dry
dried |
|
| ½ | cup |
water
warm |
|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 8 | tablespoons |
sugar
|
|
| ¾ | cup |
butter
melted |
|
| ½ | teaspoon |
nutmeg
grated |
|
| 4 | large |
eggs
well beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14.5 | ml/g |
yeast, active dry
dried |
|
| 118 | ml |
water
warm |
|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1.2E+2 | ml |
sugar
|
|
| 177 | ml |
butter
melted |
|
| 2.5 | ml |
nutmeg
grated |
|
| 4 | large |
eggs
well beaten |
|
Directions
Preheat the oven to 400℉ (200℃).
Mix yeast with water and 1 cup flour in a small bowl.
Cover with a clean cloth and leave in a warm place for 10 to 15 minutes to form a sponge.
Then add the yeast mixture to the rest of the flour, salt and sugar.
Add in the other ingredients, mix well and turn out on a floured board.
Knead until dough is smooth and elastic.
Divide the dough into 16 balls.
Place them on baking sheets and leave in a warm place covered with a damp cloth for 20 minutes to allow them to rise.
Brush with beaten egg before putting them into the oven.
Bake for 20 minutes, until nicely browned.
Eat hot, and do be careful not to drip the butter on your clothes and not to eat too many, or indigestion will ensue.
