Barmbrack
Traditional Irish yeasted fruit bread with raisins soaked in tea and whiskey, topped with a spiced butter crust.
Ingredients
- raisins350 g
- strong black tea250 ml
- whisky50 ml
- lemon1 pcs
- bread wheat flour450 g
- salt1 pinch
- dry yeast15 g
- milk280 ml
- butter65 g
- sugar50 g
- egg1 pcs
- ground cinnamon1 tsp
- baking spice mix0.5 tsp
Instructions
Pour warm strong black tea, whiskey and lemon juice over the raisins; add the zest and leave for 30–45 minutes, then drain.
In a large bowl, combine the flour, salt, dried yeast, milk, softened butter, sugar and beaten egg with a wooden spoon until you get a smooth dough.
Turn the dough out onto a floured surface and knead by hand for 5 minutes.
Place the dough in a bowl, cover with a damp towel and leave in a warm place for about 60 minutes, until doubled in size.
Knead briefly again, work in the drained raisins, transfer to a buttered 20–23 cm tin, cover with a towel and leave to rise for another 20 minutes.
Bake in a preheated 200°C oven for 50 minutes; the barmbrack is done when it's golden brown and a skewer comes out dry.
For the topping, beat the butter with ground cinnamon and mixed spice.
As soon as it comes out of the oven, brush the hot barmbrack with the spiced butter, let it cool, slice and serve.
More recipes
Boxty
Traditional Irish potato pancakes with a crisp crust and a tender, soft middle, best enjoyed hot with sour cream.
Dublin Coddle
A warming Dublin dish of juicy pork sausages, bacon, potatoes and onion, slow-simmered into a rich broth.
Irish Oatmeal with Apple
Thick, creamy porridge made from steel-cut oats with soft apples, honey, cinnamon, and crunchy walnuts.
Irish Stew
A hearty Irish stew with tender lamb, potatoes and root vegetables, slow-cooked in its own rich broth until melt-in-your-mouth tender.