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These Irish soda bread buns with salty whiskey butter are a divine way of bringing the celebration of St. Patrick’s Day. Combine them with my Irish homemade cream.
That you know that I love all Irish things. I went to Ireland a few years ago and thought the country was so dreamy, so green and people were more lovely.
Ingredients that will need for these Irish soda buns with salty whiskey butter
- Sodium bicarbonate: This is the key ingredient in any Irish soda bread. This is how he gets some height and spongy.
- Milk serum: traditionally “sour milk” is what is used. But now in modern times, we are using milk serum.
- Sugar: This gives a little moisture and flavor.
For the rest of the minimum ingredients, see the recipe index card below.
How to make Irish soda buns with salty whiskey butter
- In a large bowl, mix flour, sugar, salt and sodium bicarbonate.
- Using a cash granor, Ralle in cold butter. I could also cover it in a bit, but it seems easier.
- Rompe it using your fingers. You must have an urine size for teenagers throughout the flour mixture.
- Pour the milk serum and mix. I like to knead several times until it joins.
- Form the dough on a 2 -inch sheet. Using a cookie cutter, eliminate buns. I ended with six.
- Brush the upper part with milk serum and sprinkle with salt. Bake until golden brown. Serve them with whiskey butter.
Recipe Council
Do it ahead. You can make this mass of Irish bread, form it in a round and then freeze it in a baking tray for 1 hour. Transfer to a safe plastic bag of the freezer and then bake from the freezer. You may have to add between 5 and 7 minutes to bake time.
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To make buns:
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Preheat the oven at 425 degrees F. Forre a baking tray with parchment; set aside.
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In a large bowl, mix the flour for multiple use, sugar, salt and sodium bicarbonate. Using a cash granor, Ralle the butter in the dry ingredients and mix quickly, breaking the butter so that it is divided into pieces the size of a pea.
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Then, add the currants or raisins and give them gently in the flour mixture to distribute evenly.
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Create a well in the center of the flour mixture and pour the milk serum. Using a wooden spoon, mix until it forms a hairy ball. Let the mass of soda bread fall on a slightly floured counter and love several times, making sure not to handle it, which will result in hard bread.
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Sodium bread forms on a 1/2 inch thick disc. Using a cookie cutter, cut the buns in 6. Transfer the buns to the tray to bake and place the freezer to cool for 5 to 10 minutes. Using a knife, write down the upper part, forming an X; Brush the top with milk serum and sprinkle each bun with a pinch of salt.
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Transfer the baked bread buns and bake for 25 to 30 minutes, until a skewer inserted in the centers is clean and the buns are golden.
To make salty whiskey butter:
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To make the butter, add the whiskey to a small saucepan, cook for a few minutes, until it begins to cook over low heat and decrease to approximately 2 tablespoons of Irish whiskey.
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We really just want to cook some alcohol. Let the whiskey cool completely. To a small bowl, add the softened butter, powdered sugar, Irish whiskey cooled and salt. Using a hand blender (I only used one of the bathers!), Beat until they are fluffy.
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Serve the buns with the salty whiskey butter.
- Do it ahead. You can make this mass of Irish bread, form it in a round and then freeze it in a baking tray for 1 hour. Transfer to a safe plastic bag of the freezer and then bake from the freezer. You may have to add between 5 and 7 minutes to bake time.
Service: 6gram | Calories: 680Kcal | Carbohydrates: 87gram | Protein: 12gram | Fat: 31gram | Saturated fat: 19gram | Polyunsaturated fat: 2gram | Monounsaturated fat: 8gram | Trans fat: 1gram | Cholesterol: 82mg | Sodium: 779mg | Potassium: 190mg | Fiber: 3gram | Sugar: 16gram | Vitamin A: 974IU | Calcium: 92mg | Iron: 4mg
Nutritional information is automatically calculated, so it should only be used as an approach.
