Description
These Skillet Irish Soda Bread Minis are golden, fluffy, and infused with the aromatic flavors of crushed fennel and caraway seeds. Baked in a cast iron skillet and brushed with melted butter, they offer a perfect balance of a hearty crust and tender crumb. Ideal for a cozy snack or an accompaniment to any meal.
Ingredients
Scale
Main Ingredients
- 3 tablespoons butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 teaspoons crushed fennel and caraway seeds
- 1 1/2 to 2 cups buttermilk
Instructions
- Preheat and prepare skillet: Preheat your oven to 400°F. Butter a 10-inch cast iron skillet with 1 tablespoon of the butter, ensuring it’s evenly coated to prevent sticking.
- Mix dry ingredients and add buttermilk: In a large mixing bowl, combine the all-purpose flour, kosher salt, baking soda, and crushed fennel and caraway seeds. Make a shallow well in the center and pour in 1 1/2 cups of buttermilk. Stir with a wooden spoon to incorporate the flour into the buttermilk. Add additional buttermilk one tablespoon at a time if the dough is too dry, but avoid overworking it.
- Form and shape dough balls: Turn the dough out onto a counter; it will be craggly, stringy, and a bit sticky. Wet your hands with water, gather the dough, and knead briefly into a flattened disk. Divide the dough into 5 or 6 equal pieces and shape each into a ball. Place these balls into the buttered cast iron skillet, leaving some space between them.
- Bake and brush with butter: Bake the dough balls in the skillet for 15 minutes. While baking, melt the remaining 2 tablespoons of butter in a small pot. After 15 minutes, when the tops have begun to brown, remove the skillet from the oven and brush each roll generously with the melted butter.
- Finish baking: Return the skillet to the oven and bake for an additional 10 minutes until the minis are golden with browned peaks. Remove from the oven and let them rest until cool enough to handle.
- Serve: Split open the soda bread minis and slather the insides with more butter if desired. Enjoy the warm, aromatic bread fresh from the skillet.
Notes
- Use a well-seasoned cast iron skillet for best baking results and even heat distribution.
- Do not over-knead the dough to keep the bread tender and light.
- If buttermilk is unavailable, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
- Feel free to adjust or omit the fennel and caraway seeds according to your taste preference.
- Brush with melted butter right before the final bake for a glossy, flavorful crust.
- These minis are best enjoyed fresh but can be reheated briefly in the oven or toaster.
