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Irish Barmbrack (Báirín Breac)

This traditional Irish Barmbrack is destined to become a family favorite.  Sliced, toasted and buttered, it is absolute heaven!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
5 hrs 30 mins
Total Time
6 hrs 40 mins
Servings: 16 slices
Calories: 235 kcal
Course: Dessert , Bread
Cuisine: Irish

Ingredients

  • 1 cup dried currants
  • 1 cup raisins or sultanas
  • 1 cup strong black tea (cold) (optional: add a splash of Irish whiskey or brandy
  • 2 teaspoons (7g) active dried yeast
  • 1 teaspoon sugar
  • 3/4 cup lukewarm milk
  • 3 1/2 cups (450g) all-purpose flour
  • 1/3 cup (75g) caster sugar (to make your own place granulated white sugar in a blender and pulse until fine but not powder)
  • 1 teaspoon mixed spice
  • Homemade mixed spice (click link for recipe) (HIGHLY recommended)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter , melted and cooled
  • 1 large egg , slightly beaten
  • zest of one lemon
  • 1/4 cup finely chopped candied lemon (or orange) peel (optional)
  • Homemade Candied Citrus Peel (click link for recipe) (VERY STRONGLY recommended)

Instructions

    Cup of Yum
  1. Place the currants and raisins in a bowl and pour over the cold tea (or water).  Let soak for at least 4 hours or overnight.  Drain and reserve the liquid for later.
  2. Stir the yeast and teaspoon of sugar in the lukewarm milk.  Let it sit for 10 minutes until nice and frothy.  
  3. In a stand mixer place the flour, sugar, spices and salt and stir to combine.  Make a well and add the melted butter, egg, lemon zest and yeast mixture.  Use the dough hook to knead until just combined.  The dough will be very thick (do not add more liquid at this point because the wet currants/raisins will be added).  Add drained currants and raisins and candied lemon peel.  Knead until combined, adding some of the reserved currant/raisin juice until a soft dough forms.  Scrape down the dough from the sides of the bowl.  Cover the bowl loosely with plastic wrap and let it rise in a warm place for 90-120 minutes or until doubled in size.  Punch down the dough.  If making two smaller loaves, divide the dough in half and shape into rounds.  If making one large loaf (as pictured), place the dough in a greased 9x5 inch loaf pan.  Loosely cover with plastic wrap and let rise in a warm place for another hour or longer until nearly doubled in size.  
  4. Preheat the oven to 350 degrees F.  Bake the barmbrack on the middle rack for 50-60 minutes (less if making two smaller loaves) or until a skewer inserted into the middle of the loaf comes out clean.  Remove from oven and while hot brush the loaf with the reserved currant/raisins juice for more flavor, moistness and a nice sheen and let cool for a few minutes before removing it from the tin and transferring to a wire rack.
  5. Slice and serve.  Barmbrack is especially good toasted and spread with butter.

Nutrition Information

Serving 1slice Calories 235kcal (12%) Carbohydrates 45g (15%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 21mg (7%) Sodium 98mg (4%) Potassium 238mg (7%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 145IU (3%) Vitamin C 1.1mg (1%) Calcium 35mg (4%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 235

% Daily Value*

Serving 1slice
Calories 235kcal 12%
Carbohydrates 45g 15%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 21mg 7%
Sodium 98mg 4%
Potassium 238mg 5%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 145IU 3%
Vitamin C 1.1mg 1%
Calcium 35mg 4%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.