Australian tea cakes
Linda Hjelm- 45 min
- 1 hour 25 minutes
Australian tea cakes that are perfect for breakfast or a snack.
This is a recipe from one of our readers and was not created or tested by KronJäst.
3.41/5
582 VotesHere's how:
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1
Make porridge using 3 dl of milk, sunflower seeds, and rolled oats. Then let it cool.
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2
Crumble the yeast into a bowl and pour the remaining milk (20 °C) over it. Stir until the yeast has dissolved.
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3
Next, add the porridge, crème fraîche, salt, syrup, baking powder, and flour.
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4
Knead into a smooth dough, then let it rise for 40 minutes under a kitchen towel.
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5
Roll out the dough on a floured baking surface until it is about 2.5 cm thick. Cut out the rolls using a round cutter (about 12 cm). Prick the rolls with a fork, place them on a baking sheet lined with parchment paper, and let them rise under a kitchen towel for 15 minutes.
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6
Preheat the oven to 225 °C.
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7
Bake in the center of the oven for 12 minutes, then let cool on a wire rack.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Bread, fresh
- 500 g (5 dl) milk
- 75 g (1 dl) sunflower seeds
- 52 g (1.5 dl) oats
- 200 g (2 dl) crème fraîche
- 6 g (1 tsp) salt
- 60 g (3 tbsp) light syrup
- 5 g (about 1 tsp) baking powder
- 600 g (about 10 dl) all-purpose flour
- 60 g (about 1 dl) all-purpose flour, for rolling out the dough
The recipe comes from
kronjast.se
