Irish Soda Hot Crossed Buns

Irish Soda Hot Crossed Buns


March 16, 2010

  • Makes: Makes 1 loaf or about a dozen hot crossed buns.


2 cups all-purpose flour

2 cups whole wheat flour

1/4 cup brown sugar

1 Tbsp baking powder

1 tsp. baking soda

1 tsp. salt

1/4 cup butter

2 cups buttermilk or thin plain yogurt

1 large egg

grated zest of an orange

1 cup currants or other dried fruit

milk, for brushing (optional)

coarse sugar, for sprinkling (optional)


1Preheat the oven to 375°F.

2In a large bowl, measure and stir together all the dry ingredients – the flours, brown sugar, baking powder, baking soda and salt. Cut in the butter (or pulse it in a food processor) until well blended.

3In a medium bowl, stir together the buttermilk, egg and orange zest, and add it to the dry ingredients. Stir with a spatula until it’s about halfway mixed, then add the currants and stir just until combined.

4Sprinkle the countertop with flour or oats and gently knead the dough, folding it over itself about 10 times, then either shape it into a ball (for a single Irish soda loaf) or divide it into balls about the size of a plum or small orange. Arrange about an inch apart on a rimmed baking sheet that has been sprayed with nonstick spray.

5Brush the top (or tops) with milk and sprinkle with coarse sugar; cut an ‘X’ lightly on the top using a sharp serrated knife. Bake for 45-55 minutes for a large loaf, 30 minutes for small buns, until golden. Transfer to a wire rack to cool completely.


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