Just when I thought that I was running out of variations of soda bread to make for St. Patrick’s Day, I found this new one in the New York Times. 🙂 The genius idea from Melissa Clark was to bake the dough in small buns to maximize the amount of the fabulously crunchy outer crust. Yum!
I weighed the dry ingredients, used raisins instead of currants, and, despite pleas from my kids, included the caraway seeds. (I love them!) Happy St. Patrick’s Day!
Yield: 8 buns
- 3 T unsalted butter, chilled and cubed
- 155 grams all-purpose flour (1 1/4 cups), more as needed
- 95 grams whole wheat pastry flour (3/4 cup)
- 55 grams granulated sugar (1/4 cup)
- 7 grams baking powder (1 1/2 teaspoons)
- 5 grams coarse salt (1 teaspoon)
- 5 grams baking soda (3/4 teaspoon)
- ⅔ cup buttermilk, more for brushing
- 1 large egg
- 90 grams dried currants or raisins (about 2/3 cup)
- 8 grams caraway seeds (about 1 1/2 teaspoons)
- Heat oven to 375 degrees, preferably on convection. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda.
- Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs.
- In a small bowl or measuring cup, whisk together buttermilk and egg. Stir wet mixture into dry one until they just form a moist dough.
- Stir in raisins/currants and caraway seeds.
- Turn dough out onto a lightly floured surface. (I lightly floured a piece of parchment paper to minimize the mess.)
- Shape into a 7-inch round about 1-inch thick. Cut into 8 wedges.
- Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet.
- Using kitchen shears, snip a small “x” into the top of each bun. (You can also use a knife.)
- Brush tops with a little buttermilk, and dust lightly with flour.
- Transfer baking sheet to oven. Bake until buns are golden brown and firm, 20 to 25 minutes. (I baked mine for 22 minutes on convection.)
- Cool 10 minutes before serving.
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