Irish Soda Buns
Melissa Clark of The New York Times has done it again! I have made several versions of Irish Soda bread over the years, with or without currents and/or caraway seeds, sometimes with egg, other times without, and all the other versions that make it authentic or less-so. When I was in cooking school, I was so excited to make my very-first Irish Soda Bread. A friend told me her Irish grandmother made this recipe with just these simple ingredients: flour, baking soda, salt, and buttermilk. When I finally got all the ingredients (and was warned not to change a thing), I put on some old Irish folk music and poured myself a pint! Not really a beer person, however I found I needed it to wash down my first bite of the driest and densest bread I had ever eaten!
Well the Irish have their traditions, and I now have mine, thanks to Ms. Clark! This recipe hits all of the traditional notes and it’s unique size means everybody gets their own portion and more of that sought-after crust! I happen to make these cute little gems using Cup 4 Cup gluten free flour. Enjoy every crunchy bite with Kerry Gold Irish butter or whip up a quick Salted Whiskey Butter. You will need:
2 tablespoons Irish whiskey
6 tablespoons unsalted room temperature butter
2 tablespoons powdered sugar, sifted
¼ teaspoon sea salt
Beat together in a medium bowl with a wooden spoon until all ingredients turn a pale yellow and serve. It may put a little kick in your morning routine if you decide to have your Irish Soda Buns for breakfast!
