This fluffy fruited teacake recipe stays soft for days

Name: This fluffy fruited teacake recipe stays soft for days
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 50 g strong white flour; 125 mL milk; 250 g mixed dried fruit; 525 g strong white flour, plus extra to dust; 7 g sachet fast-action dried yeast; 50 g caster sugar; 300 mL milk; Oil, to grease; 1 medium egg, beaten

Our simple tricks ensure you get the softest dough

By Alice ShieldsPublished: 18 August 2025

Jump to recipe

Good Housekeeping

We've made these incredibly soft teacakes using tangzhong, a flour and milk paste which, when added to doughs, increases the moisture and creates an extra soft, fluffy texture. Soaking your dried fruit ensures it stays soft and juicy, even after baking. Serve just warm from the oven or toasted and slathered in a generous amount of salted butter.

Advertisement - Continue Reading Below

Yields:

8 serving(s)

Prep Time:

30 mins

Cook Time:

25 mins

Total Time:

55 mins

Ingredients

FOR THE TANGZHONG

50 g
strong white flour
125 ml
milk

FOR THE TEACAKES

250 g
mixed dried fruit
525 g
strong white flour, plus extra to dust
7 g
sachet fast-action dried yeast
50 g
caster sugar
300 ml
milk
Oil, to grease
1
medium egg, beaten

Directions

1. Step 1Make the tangzhong by whisking the flour and milk together in a small pan until combined. Cook over medium heat, whisking constantly, until thickened. Scrape into the bowl of a freestanding mixer fitted with a dough hook and leave to cool completely.
2. Step 2Meanwhile put the fruit in a heatproof bowl and cover with just-boiled water from the kettle. Set aside to soak until the water has cooled to room temperature.
3. Step 3Mix the flour, yeast, sugar and 1tsp salt into the tangzhong bowl. Drain the fruit and add to the bowl along with the 300ml milk. Mix to make a wet dough. Knead on medium speed for 5-8min, until smooth and no longer sticking to the sides of the bowl. Cover and leave to rise in a warm place for 1 1⁄2hr, or until doubled in size.
4. Step 4Line 2 large baking sheets with baking parchment. Scrape the dough on to a floured work surface and shape into 8 equal balls (weigh for best results). Arrange the balls on the lined sheets, spacing well apart. Cover with greased clingfilm, oil-side down, and leave to rise in a warm place for 45min, or until noticeably puffed. Preheat oven to 180°C (160°C fan) mark 4.
5. Step 5Brush the buns with a little beaten egg and bake for 25min, or until deep golden. Leave to cool completely on the trays.

Store in an airtight container at room temperature for up to 3 days.

We recommend using a freestanding mixer as this dough is very wet, but if you don't have one, you can make the dough by hand. Use a large bowl and wooden spoon to mix the dough together, and then tip on to a heavily floured work surface and knead by hand for 10min.

To find out more about tangzhong, check out this article: What is tangzhong? The viral flour paste that will make your bread unbelievably soft

30+ of our favourite bread recipes

goat’s cheese, rosemary and red grape focaccia

Alice Shields

Senior Cookery Writer

Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.

Watch Next