Irish Soda Bread Knots Recipe
A simple Irish Soda Bread Knots recipe that’s perfect for a grab and go breakfast option!
Servings: 12
Calories: 332kcal
Equipment
- Muffin tin
- Food processor or blender
- Large mixing bowl
- Cooking spray
Ingredients
- 2 cup wheat flour sub for all purpose flour if unavailable
- 2 cup all purpose flour
- 3/4 cup sugar
- 1 tbsp baking powder
- 1 tbsp baking soda
- 1 tsp salt
- 6 tbsp unsalted butter cold & cut into cubes
- 1 1/2 cup raisins
- 2 tbsp caraway seeds
- 1 egg beaten
- 1 1/2 cup butter milk
Instructions
- Preheat your oven to 425°F (220°C). Grease a muffin tin with cooking oil spray.
- In a food processor, quickly pulse together the flour, sugar, salt, baking powder, and baking soda. Do not fully mix.
- Add in the cubed butter to the dry ingredients, and pulse until it's just combined. Be careful not to overmix. Lumps are okay as the batter should have a coarse texture.
- Transfer the batter into a large bowl, and mix in the raisins and the caraway seeds.
- Make a well or hollow hole in the middle of the batter. Then, pour in the buttermilk and beaten egg. A well helps to thoroughly mix your dough.
- Gently knead the dough until all the ingredients are combined. Work from the inside to the outside of the well. However, do not over knead or the bread will turn out too dry.
- Fill the muffin tins about two-thirds full each with the dough.
- Bake in the preheated oven for 30 minutes or until the tops are lightly brown and a toothpick inserted into the center comes out clean.
Nutrition
Calories: 332kcal | Carbohydrates: 61g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 561mg | Potassium: 354mg | Fiber: 3g | Sugar: 14g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 3mg