Irish Soda Bread Buns

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)

1. Heat oven to 375 degrees, preferably on convection. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda.
3. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs.
4. 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.
5. Stir in raisins/currants and caraway seeds.
6. Turn dough out onto a lightly floured surface. (I lightly floured a piece of parchment paper to minimize the mess.)
7. Shape into a 7-inch round about 1-inch thick. Cut into 8 wedges.
8. Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet.
9. Using kitchen shears, snip a small “x” into the top of each bun. (You can also use a knife.)
10. Brush tops with a little buttermilk, and dust lightly with flour.
11. 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.)
12. Cool 10 minutes before serving.

One Year Ago:

• Skillet Irish Soda Bread

Two Years Ago:

• Pull-Apart Irish Soda Bread

Three Years Ago:

• Whole Wheat Irish Soda Bread
• St. Patrick’s Day Oatmeal Shortbread

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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