Ingredients
- 1 egg
- 1/2 cup sugar
- 1 tablespoon baking yeast (about 8 grams)
- 1/4 teaspoon salt
- 1 cup warm milk
- 1/2 cup vegetable oil
- 460 grams all-purpose flour
- 1 teaspoon grated lemon zest
Instructions
- In a bowl, mix warm milk and sugar until dissolved, then sprinkle yeast and let sit 5–10 minutes until frothy.
- Add egg, vegetable oil, salt, and lemon zest, mixing well.
- Gradually add flour, mixing until a soft dough forms.
- Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1–1.5 hours until doubled.
- Punch down dough and divide into small portions, shaping into rounds.
- Place on lined baking tray and let rise again for 20–30 minutes.
- Preheat oven to 180°C (350°F).
- Bake for 15–20 minutes until golden brown.
- Cool slightly before serving.
Notes
- Ensure milk is warm, not hot, to activate yeast properly.
- Do not over-flour dough; it should remain slightly soft.
- Add raisins or chocolate chips for variation.
- Use butter instead of oil for richer flavor.
- Store in airtight container for up to 2 days at room temperature.
- Freeze for up to 2 months and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tea cake
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
