Do Be Careful Teacakes

These Irish teacakes are old-fashioned yeasted buns, rich with butter, eggs, and a whisper of nutmeg that perfumes the whole kitchen as they bake. The name says it all: eat them hot from the oven with butter melting into every tear, and do be careful not to ruin your good shirt.

The sponge method gives these buns a head start. Mixing the yeast with warm water and a cup of flour and letting it bubble for 15 minutes before adding the remaining ingredients builds flavor and creates a lighter texture than a straight dough would.

Knead until the dough feels smooth and springs back when you poke it. After shaping into 16 balls and a 20-minute rise, an egg wash before baking gives them that glossy, bakery-quality sheen.

Kitchen Tips

• Use warm water (about 110°F / 43°C) for the yeast. Too hot kills it, too cold and it won’t activate
• The sponge should look bubbly and active after 15 minutes. If nothing happens, your yeast may be dead. Start over with fresh yeast
• Don’t skip the egg wash. It’s what gives the buns their beautiful golden brown, shiny crust
• Cover with a damp cloth during the rise, not plastic wrap. The moisture prevents a dry skin from forming on the dough

Variations

• Currant teacakes: Fold in ½ cup dried currants before shaping for a fruited version
• Cinnamon sugar tops: Brush with butter and sprinkle with cinnamon sugar right after baking
• Lemon scented: Add the zest of one lemon to the dough for a citrus twist