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It’s inevitable that this classic Irish barmbrack will become a household favorite. It is the BEST cinnamon raisin bread when sliced, toasted, and buttered! Fans of cinnamon raisin bread, get ready for the best variation ever!
Ingredients
Scale
- 1 cup of raisins, dry
- 1 cup of sultanas or raisins
- 1 cup cold, strong black tea with the option to swig some Irish whiskey or brandy
- 2 tablespoons (7g) of dry active yeast
- 1/8 cup sugar
- milk, lukewarm, 3/4 cup
- 450g or 3 1/2 cups of all-purpose flour
- 75g or 1/3 cup of caster sugar (to make your own place granulated white sugar in a blender and pulse until fine but not powder)
- 1 teaspoon of spice mixture
- homemade spice blend (recipe available at link) (HIGHLY recommended)
- 1 teaspoon of cinnamon powder
- freshly ground nutmeg, half a teaspoon
- 0.5 teaspoons of salt
- 4 tablespoons of melted and cooled unsalted butter
- beaten slightly, one big egg
- one lemon’s zest
- 14 cup of finely minced candied orange (or lemon) peel (optional)
- Homemade candied citrus peel (recipe available at link) (VERY STRONGLY recommended)
Instructions
- Pour the cold tea over the currants and raisins in a bowl (or water). Allow to soak overnight or for at least 4 hours. Drain the liquid, then save it for later.
- Warm milk is added to with a teaspoon of sugar and yeast. 10 minutes should pass so that it becomes beautiful and foamy.
- The flour, sugar, spices, and salt should all be combined in a stand mixer. The melted butter, egg, lemon zest, and yeast mixture should all be added after creating a well. Knead with the dough hook until almost incorporated. Don’t add more liquid at this time because the wet currants/raisins will be added; the dough will already be very thick. Currants, raisins, and candied lemon peel, all drained, are added. Once everything is mixed, add some of the currant/raisin juice and knead until a soft dough forms. Remove the dough from the bowl’s sides by scraping. After loosely covering the bowl with plastic wrap, leave it to rise in a warm location for 90 to 120 minutes, or until it has doubled in size.
- Punch the dough down. Divide the dough in half, then form the pieces into rounds if you’re creating two smaller loaves. Put the dough in a greased 9×5-inch loaf pan if you’re preparing a single large loaf (as shown in the picture).
- Cover loosely with plastic wrap and allow the dough to rise in a warm location for an additional hour or more until it has almost doubled in size.
- Set the oven to 350 degrees Fahrenheit.
- If making two smaller loaves, bake the barmbrack for 50–60 minutes shorter on the middle rack, or until a spear inserted into the center of the bread comes out clean.
- Remove the loaf from the oven, brush it with the saved currant/raisin juice while it’s still hot for additional flavor, moisture, and a lovely sheen, and then let it cool.
- Slice and serve. Butter-spread barmbrack is extremely tasty when it’s been toast.
Notes
None
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 16 slices
- Calories: 235 kcal
- Sugar: 12g
- Sodium: 98mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 21mg
Keywords: Bram rack Bread, Bread, Dessert