Classic Irish Barmbrack
5 servings
60 minutes
Classic Irish barmbrack is a fragrant yeast bread filled with raisins and sultanas, traditionally baked in Ireland. Its name comes from the Irish words 'barm', meaning yeast, and 'brack', which translates to speckled, hinting at the fruity flecks. Barmbrack is often served with butter and hot tea, especially in the autumn season. Its flavor is rich and slightly sweet, with notes of cinnamon and butter. In Ireland, there is a tradition of hiding various symbolic items in the dough to predict the eater's fate. This bread is more than just a bake; it carries the warmth of home comfort and ancient customs, making every meal special.
1
Dissolve yeast and sugar in warm milk and let it sit for 20 minutes.
- Fresh yeast: 30 g
- Sugar: 100 g
- Milk: 300 ml
2
Meanwhile, mix the sifted flour with spices (cinnamon, salt).
- Wheat flour: 500 g
- Cinnamon: 0.5 teaspoon
- Salt: pinch
3
Add softened butter to the flour with spices, mix thoroughly until a homogeneous mass is obtained, then add milk with yeast, lightly beaten eggs, and knead a soft dough, adding raisins and grapes.
- Butter: 75 g
- Milk: 300 ml
- Chicken egg: 2 pieces
- Light seedless raisins: 200 g
- White grapes: 150 g
4
Place the prepared dough in a deep bowl greased with vegetable oil, cover with plastic wrap, and set in a warm place for about an hour; the dough should double in size.
- Butter: 75 g
5
After the dough rises, gently knead it and place it in a buttered mold, letting it rise in a warm place covered with a damp cloth for 30 minutes. Preheat the oven to 180 degrees and bake the babka for about an hour, checking for doneness with a toothpick.
- Butter: 75 g