Maple Irish Soda Bread | mysequinedlife.com
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Mini Maple Irish Soda Breads

These individually-sized Irish soda bread loaves are kicked up a notch with maple flavoring and raisins soaked in bourbon and brown sugar.
Course Bread
Servings 12 mini loaves
Author My Sequined Life

Ingredients

For the Dough:

  • 2 cups unbleached all-purpose flour + 1/4 cup for rolling out dough
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/4 cup granulated sugar + 2 tbsp divided
  • 2 tbsp brown sugar
  • 2/3 cup low-fat buttermilk
  • 5 tbsp butter melted and slightly cooled
  • 1/2 tsp vanilla extract
  • 1 tsp maple extract

For the Soaked Raisins:

  • 1/2 cup raisins
  • 1/4 cup + 1 tbsp bourbon
  • 1 tbsp brown sugar

Instructions

  • In a large cup, add raisins, bourbon, and 1 tbsp brown sugar. Stir to dissolve brown sugar. Let raisins sit while you prepare the dough (about 15 minutes), making sure that all raisins are submerged.
  • Preheat oven to 350°F. Grease a baking sheet and set aside.
  • In a medium bowl, mix flour, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the egg, 1/4 cup granulated sugar, 2 tbsp of brown sugar, buttermilk, butter, vanilla extract, and maple extract.
  • Add flour mixture to wet ingredients and stir until just combined and dough is essentially in one piece. Drain the liquid from the raisins and stir in.
  • Turn out dough onto a floured surface, and sprinkle flour over top of dough. Work in flour to ease some of the stickiness. Repeat until dough is fully workable and doesn't stick to your fingers, but stop before it reaches the point of becoming too dried out and cracks begin to form. With floured hands, press dough into a rectangular shape, about 1 1/2" tall.
  • With a floured cookie cutter, cut shapes and place all onto greased baking sheet about 1 1/2" apart. Rework dough scraps until all is used. Sprinkle remaining 2 tbsp of granulated sugar over top of loaves,and lightly press to adhere.
  • Bake for 14-16 minutes, or until bottoms and edges are lightly browned and tops are firm to the touch. Transfer to wire rack and let loaves cool completely.