Irish Soda Buns Food

THE BEST IRISH SODA BREAD

Steps:

• Preheat the oven to 375 degrees F. Line an 8-inch round cake pan with a large sheet of parchment paper, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
• Whisk the flour, sugar, baking soda and salt together in a large bowl. Add the butter cubes to the flour mixture and toss to combine. Use a pastry blender or your fingertips to cut or rub the butter into the flour until the mixture resembles coarse meal. Stir in the currants and caraway seeds.
• Whisk the buttermilk and egg together in a separate bowl or liquid measuring cup. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
• Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk. Place the dough into the prepared cake pan and cut a cross about 1/2-inch deep into the surface of the dough with a sharp knife. Bake until the top is puffed and lightly browned and a cake tester comes out clean, 60 to 75 minutes. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely. Serve with good Irish butter.

IRISH SODA BUNS

Steps:

• 1. Preheat oven to 375F. Coat a 9-inch round cake pan with cooking spray.
• 2. In a large bowl, whisk flours, sugar, baking soda and salt. With fingers or pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in raisins and caraway seeds. Pour buttermilk over top, and stir with fork until mixture holds together. If necessary, add more buttermilk, a little at a time.
• 3. Transfer to a lightly floured surface and knead about 20 times or until smooth. With lightly floured hands, shape into 10 balls. Place in pan. With small, sharp knife, cut an X on top of each ball.
• 4. Bake 25 minutes or until golden brown. Remove from pan and let cool on wire rack. Makes 10 buns.

TRADITIONAL IRISH SODA BREAD

Steps:

• Heat oven to 450 degrees. In a large bowl, sift together the flour, salt and baking soda. Make a well in the center and pour in the milk. Using your hand, mix in the flour from the sides of the bowl. The dough should be soft but not wet and sticky.
• Turn the dough out onto a well-floured work surface. Wash and dry your hands. Knead the dough lightly for a few seconds, then pat the dough into a round about 1 1/2 inches thick. Place it on a buttered baking sheet and using a sharp knife, cut a deep cross in the center of the dough reaching out all the way to the sides.
• Bake for 15 minutes, then reduce the oven temperature to 400 degrees, and continue to bake until the top is golden brown and the bottom of the bread sounds hollow when tapped, about 30 minutes longer. Serve warm.

IRISH SODA BREAD ROLLS

Steps:

• Preheat oven to 350 degrees.
• Combine flour, oats, baking soda, salt, and currants. Stir in buttermilk until just combined.
• Turn out to a floured board and knead a few times, forming dough into a large flattened ball. Cut into 8 wedges and then form each wedge into a small ball.
• Place dough balls onto a baking sheet lined with parchment paper or a silicone mat. Cut an "X" in the tops of the dough balls with scissors. Brush with butter and bake in center of oven for 40 to 45 minutes, until browned.

SODA BREAD BUNS

Steps:

• Heat oven to 375 degrees. Lightly grease a large rimmed baking sheet.
• 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, whisk together buttermilk and egg. Stir wet mixture into dry one until they just form a moist dough. Stir in currants and caraway seeds.
• Turn dough out onto a lightly floured surface. 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. Cool 10 minutes before serving.

TRADITIONAL IRISH CURRANT SODA BREAD

Steps:

• Sift flour, sugar, baking soda, baking powder and salt.
• Stir in currants and milk.
• Combine until well blended.
• Dough will be sticky.
• Turn out onto floured board and knead 10 times, until smooth.
• Shape into an 8" round loaf.
• Place on ungreased cookie sheet.
• Cut an"X" with a knife into the top of the loaf.
• Bake at 375 degrees for 45 minutes.
• Remove from oven; pour sugar and water glaze over the top and return to oven for an additional 10 minutes.