Cakes with a lovely hint of cinnamon!

Recipe type: Bread
Cuisine: English
Preparation time: 12h
Cooking time: 10-15
Total time: Over a day
Serves: 8 teacakes

So, my latest baking adventure–those teacakes. I’m used to the ones you buy at Waitrose, which are those small things–no one told me that the recipe I used made monsters of 15-20cm-diameter, but apparently this is quite normal.

The source for this recipe is here at Paul Hollywood‘s website. I modified it a bit because we didn’t have any raisins or mixed peel, as follows:
-Didn’t have 10g instant yeast: I replaced with 5g and a sponge of 250g flour, 300ml of water and 5g yeast, mixed the day before and left to rise in a bowl covered with a clean cloth. Then, on the day of the recipe, mix all the ingredients except the blueberries and knead (adding flour if needed to have a soft, smooth dough).
-Replaced 100g mixed peel + 100g sultanas with 150g dried blueberries.
-The egg glaze is really 1/2 beaten egg (we used the other half in another recipe ^^).
-Do use two baking trays. Really. I mean it. They rise like mad.