In Ireland, barmbrack (often simply called brack) is a beloved tea bread traditionally enjoyed with a generous spread of butter and a hot cup of strong tea. The loaf is gently sweet, scented with nutmeg, and studded with raisins that have been soaked overnight in black tea — a simple technique that gives the fruit remarkable tenderness and depth of flavor.
Historically served around Halloween with small charms baked inside, barmbrack today is enjoyed year-round as a comforting everyday loaf. This version leans toward the softer, lightly yeasted style of barmbrack — somewhere between a bread and a cake — and is especially lovely served warm with a little honey butter melting into each slice.
INGREDIENTS:
For the Barmbrack
2 cups golden raisins (or a mixture of dark and golden raisins)
2 cups strong brewed black tea, cooled to lukewarm
4 ½ cups all-purpose flour, plus more as needed
1 teaspoon freshly grated nutmeg
½ teaspoon fine sea salt
2 tablespoons sugar
2 ¼ teaspoons active dry yeast (one packet)
4 tablespoons cold butter, cut into small pieces
1 cup milk
1 large egg, beaten
Honey Butter
3 tablespoons salted butter, softened
1 tablespoon honey
METHOD:
Prepare the tea and raisins.
Brew the tea using 4 teaspoons loose black tea steeped in 2 ½ cups hot water for 5 minutes. Strain and measure 2 cups tea. Allow the tea to cool until lukewarm.
Place the raisins in a medium bowl and pour the tea over them. Stir, cover, and allow the raisins to soak overnight at room temperature. This step plumps the fruit and infuses it with a subtle tea flavor.
Prepare the Dough
In a small bowl, combine the yeast with ¼ cup lukewarm water (about 110°F). Let stand for 5–10 minutes, until slightly foamy.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine 3 ½ cups flour, nutmeg, salt, and sugar.
Add the cold butter pieces and work them into the flour using your fingers, a pastry cutter, or the mixer until the mixture resembles coarse crumbs.
Warm the milk to about 110°F. Stir the beaten egg into the milk. Add the milk mixture and proofed yeast to the flour mixture. Mix until a soft dough begins to form.
Drain the soaked raisins. Toss the raisins lightly with a small spoonful of flour — this helps them incorporate evenly.
Switch to a dough hook (or knead by hand) and knead until the dough becomes smooth and soft but not sticky, adding small amounts of additional flour as needed. Knead in the raisins until evenly distributed.
Transfer the dough to a lightly greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 to 1½ hours.
Grease a 10-inch cast-iron skillet or 9-inch round baking pan. Preheat the oven to 400°F.
Turn the risen dough onto a lightly floured surface and gently press to release excess air. Shape into a round loaf by tucking the edges underneath. Place the dough in the prepared pan. Cover with a clean kitchen towel and allow to rise again until puffy, about 30 minutes.
Bake for 20 minutes, then check the loaf. If it is nicely browned, loosely tent the top with foil. Continue baking for another 15–20 minutes, until the bread is fully baked and the internal temperature reaches about 195°F.
Allow the loaf to cool completely before slicing.
Honey Butter
In a small bowl, stir together the softened butter and honey until smooth and well blended.
Serve slices of barmbrack generously spread with the honey butter.
SOURCE: Adapted from recipe at Seasons and Suppers
