#enriched dough

This week, for my Great British Bake Off Challenge, I’m making tea cakes. And since today’s Tegan and Sara’s 37th birthday, I’m making them Canadian. And trust me, these Maple, Cranberry and Earl Greay Teacakes, toasted and slathered with butter, are as delicious and indulgent as a slice of birthday cake (unless maybe it’s this !) Happy Bake Off Tuesday! Happy Quins Day! Happy days, indeed!

Ingredients (make 6):

1 cup 2% fat milk

2 Earl Greay tea bags

2 tablespoons dark Canadian Maple Syrup

2 tablespoons unsalted butter, softened

2 1/2 cups strong white flour

3/4 tablespoon active dry yeast

1/2 tablespoon granulated sugar

1 teaspoon salt

3/4 teaspoon Pumpkin Pie Spice

1/2 cup dried cranberries

1 1/2 tablespoon dark Canadian Maple Syrup

1 tablespoon good Canadian whiskey

1 egg, lightly beaten

In a small saucepan, heat milk over medium heat. When it starts simmering, remove from heat, and add Earl Grey tea bags. Steep, 5 minutes. Remove tea bags and stir Maple Syrup and softened butter into milk, until completely incorporated.

In a large bowl, combine flour, yeast, sugar, salt and Pumpkin Pie Spice, making sure salt and yeast do not touch at that stage. Dig a well in the middle, and gradually pour milk mixture in, mixing with a wooden spoon until dough just comes together. When it does, tip dough onto a clean counter, and knead, 5 good minutes, until smooth and no longer sticky. Pop dough into a large, lightly oiled bowl, and cover with cling film. Leave to prove until doubled in size, about 1 hour and a half.

In a small bowl, combine dried cranberries, Maple Syrup and whiskey. Give a good stir, and set aside.

Tip dough out onto a lightly floured surface and punch it down. Flatten into a rough rectangle, and scatter soaked cranberries and their liquid on top. Knead into the dough until cranberries are well-distributed and dough is no longer sticky. Divide dough into 6 even pieces, and roll into balls. Flatten them slightly and place onto prepared baking sheet. Cover with cling film, and prove again, 1 hour.

Preheat oven to 400°.

Remove cling film and brush the top of each bun with egg wash. Bake, in the middle of the warm oven, at 400°, for 20 minutes until a nice golden brown color. Let cool completely, before cutting Maple, Cranberry and Earl Grey Teacakes in halves, toasting, and serving with lots of butter and a nice cuppa, whether or not birthday Quins Tegan and Sara are in attendance --they would love these if they were, though!