Sweet Irish Barmbrack with Whiskey-Soaked Raisins

Name: Sweet Irish Barmbrack with Whiskey-Soaked Raisins
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 cup raisins; 1/2 cup Irish whiskey; 3 1/2 cups all-purpose flour; 1 packet (2 1/4 tsp) active dry yeast; 1/2 cup granulated sugar; 1 tsp salt; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 cup warm milk (110°F/45°C); 1 large egg, beaten; 4 tbsp unsalted butter, melted; 1/4 cup sugar; 1/4 cup water

A traditional Irish fruit bread with a boozy twist

This classic Irish bread brings a touch of sweetness with plump, whiskey-soaked raisins and warm spices, perfect for a lovely tea-time treat or a hearty breakfast.

3 h 30 min
8
Intermediate

Ingredients

For the Raisins

1 cup raisins

1/2 cup Irish whiskey

For the Dough

3 1/2 cups all-purpose flour

1 packet (2 1/4 tsp) active dry yeast

1/2 cup granulated sugar

1 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup warm milk (110°F/45°C)

1 large egg, beaten

4 tbsp unsalted butter, melted

For the Glaze

1/4 cup sugar

1/4 cup water

Preparation

Marinating the Raisins

Combine raisins and whiskey

Combine raisins and whiskey in a bowl.

Stir and cover

Stir well and cover with plastic wrap.

Soak the raisins

Let it soak for at least 2 hours or overnight.

Allow the raisins to soak overnight for the best infusion of flavor.

Preparing the Dough

Mix dry ingredients

In a large bowl, mix the flour, sugar, salt, cinnamon, and nutmeg.

Proof the yeast

In a separate small bowl, dissolve the yeast in warm milk and let it sit until frothy.

Ensure the milk is warm, not hot, to activate the yeast without killing it.

Form the dough

Combine the yeast mixture, beaten egg, and melted butter with dry ingredients to form a dough.

Knead the dough until smooth and elastic for the perfect texture.

Cooking Process

Mixing Dough

Combine soaked raisins with dough and knead until well incorporated.

First Rise

Place the dough in a greased bowl, cover, and let it rise for 1.5 hours in a warm area until doubled in size.

Baking

Shape the dough into a tin, let it rise again for 30 minutes, then bake in a preheated 350°F (175°C) oven for 30-35 minutes.

Plating & Serving