Warm the milk for 60 seconds in the microwave so it is tepid but not hot. Around 110º.
Place all the dough ingredients in the stand miker, except for the golden raisins.
Fit the mixer with the dough hook and mix for 2 minutes at speed 1. Add the golden raisins and mix for a further 10 minutes at speed 2.
Place the dough in a large greased bowl and cover. Place in a nice warm place and allow to rise for about 1 1/2 hours. You need it to be about double the original size.
Time to shape your tea cakes
Tip the dough out onto a well oiled work surface and form it into a log shape. Divie the log into 12 pieces if you are making English Tea Cakes or, 9 pieces if you are making the Yorkshire variation. If you wish to be precisse, the English variant should weigh 100 gm and the Yorkshire variant 125 gm.
With your cupped hands roll ech piece into a ball and place on the baking sheets, spaced well aprt so they have plenty of room to rise. Flatten each ball gently with the palm of your hand.
Cover with a cloth or greased plastic wrap.
Set asside in a warm place to risse for about 45 minutes.
Time to bake
Preheat the oven to 375ºF
Lightly brush the tea cakes with a little milk to glaze.
Bake for 20 minutes for the English variation or, 25 minutes for the Yorkshire variant. They should be a nice golden brown.
Place the tea cakes on a cooling rack.
Course: Afternoon tea, Breakfast
Cuisine: British
Keyword: afternoon tea, breakfast, british, golden raisins, sultanas