Soda Bread Buns

5.0(603)

In this new incarnation of my soda bread recipe, I kept the crosses, but to maximize the surface area of the crumbly, crunchy outer crust, I baked the dough into small buns instead of a large loaf. That way, I was able to get more of the bumpy-textured crust in each bite.

by Melissa Clark·published 2013-03-13

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IrishAppetizer

Servings

8 servings

Total time

45 min

Calories / serving

224 kcal

Ingredients (11)

serves

3 tablespoons unsalted butter, chilled and cubed, more for greasing panbutter
155 grams all-purpose flour (1 1/4 cups), more as neededflour
95 grams whole wheat pastry flour (3/4 cup)
55 grams sugar (1/4 cup)sugar
7 grams baking powder (1 1/2 teaspoons)
5 grams salt (1 teaspoon)salt
5 grams baking soda (3/4 teaspoon)
2/3 cup buttermilk, more for brushingbuttermilk
1 large eggegg
90 grams dried currants (about 2/3 cup)currant
8 grams caraway seeds (about 1 1/2 teaspoons)caraway

Instructions (4 steps)

01Heat oven to 375 degrees. Lightly grease a large rimmed baking sheet.
02In 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.

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Rich recipe — supports nutrition-aware planning.