English Tea Cake and Russian Tea - yeast

Method

• Combine yeast and 1 teaspoon sugar in a small bowl.
• Let stand for 10 minutes.
• Combine milk and water in a pot; heat until lukewarm.
• In a large bowl, combine flour and salt.
• Rub in butter with fingertips.
• Add yeast mixture and remaining sugar.
• Gradually add the warmed milk.
• Blend until the dough becomes elastic and starts to pull away from the sides of the bowl.
• Mix in the fruit and peel.
• Turn dough onto a lightly floured board and knead until smooth and pliable.
• Dust inside of a warm bowl; place dough in it.
• Cover with a lightly floured clean towel.
• Leave in a warm place, about 100 degrees F., until doubled in bulk, about 1 1/2 hours.
• Turn dough out onto lightly floured board.
• Gently knead; do not overwork.
• Cut dough into 6 even pieces.
• Shape into even, smooth rounds.
• Place cakes onto a baking sheet and cover with a towel.
• Let rest another 30 minutes.
• Meanwhile, preheat oven to 450 degrees F. Once rested, bake cakes for 30 minutes.
• To make glaze: dissolve 1/4 cup sugar in water over low heat.
• Brush over hot cakes.
• Cool and serve.