Ingredients
Scale
- ½ cup (80g) raisins
- ½ cup (120 ml) hot or boiling water (or bourbon)
- 1 Tablespoon (12g) brown sugar
- 2 cups (240g) all-purpose flour plus 1-2 Tablespoons more for handling
- 3 Tablespoons (36g) granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (160 ml) buttermilk
- 1 large egg yolk
- 3 Tablespoons (42g) unsalted butter, chilled and cut into half-inch pieces
- 1 teaspoon maple extract
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (204°C) and grease an 8-inch skillet.
- Soak raisins in hot water or bourbon with brown sugar until plump.
- Mix dry ingredients: flour, granulated sugar, baking soda, and salt.
- Whisk wet ingredients: buttermilk, egg yolk, maple extract, and vanilla.
- Cut in chilled butter until crumbly.
- Combine wet and dry mixtures, then add drained raisins.
- Shape dough into a round loaf, score an 'X' on top.
- Bake for 35-40 minutes until golden brown and cooked through.
- Cool for 10 minutes in the pan, then transfer to a wire rack.
Notes
Use chilled butter for the best texture.
Don’t overmix the dough to avoid tough bread.
Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
Nutrition
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg