Name: Pull-Apart Soda Bread with Irish Cream Glaze
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 12 servings
Ingredients: 4 tablespoons (1/2 stick) cold unsalted butter, cut into cubes, plus softened butter for the pan; 3 1/2 cups all-purpose flour, plus more for dusting (see Cook’s Note); 3 tablespoons granulated sugar, plus more for rolling; 1 1/4 teaspoons baking soda; 1 teaspoon kosher salt; 2/3 cup dried currants; 1 1/4 cups buttermilk; 1 large egg; 3/4 cup confectioners’ sugar; 2 tablespoons Irish cream liqueur, such as Baileys; 1/2 teaspoon pure vanilla extract; Pinch kosher salt

Directions

Watch how to make this recipe.

For the soda bread: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan. Line the pan with a strip of parchment paper by pressing it into the edges of the pan and leaving an overhang of a few inches on 2 sides (the extra parchment will help you unmold the bread later). Set aside.
Whisk the flour, granulated sugar, baking soda and salt together in a large bowl. Add the butter cubes to the flour mixture and toss to combine. Use a pastry cutter or your fingertips to cut or rub the butter into the flour until the mixture resembles coarse meal. Stir in the currants.
Whisk the buttermilk and egg together in a measuring cup with a spout. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
Lightly dust a work surface with flour. Turn the dough out onto the surface and knead a few times just to bring it together into a ball— it should still be pretty loose and shaggy. Pour some sugar in a medium bowl. Use a knife or bench scraper to cut the dough into 12 equal pieces. Drop a piece in the sugar, toss lightly in the sugar and then roll inro a loose ball with your hands. (Don’t overwork or roll too much or the bread will be tough; it’s okay if the balls aren’t perfectly round.) Place the ball in the prepared pan. Repeat with the remaining dough balls, filling the pan.
Bake until the top of the bread is puffed and lightly browned and a cake tester inserted into the center comes out clean, 45 to 55 minutes. Remove from the oven and use the parchment overhang to lift the bread from the pan. Let cool until just warm.
For the glaze: Whisk the confectioners’ sugar, liqueur, vanilla and salt together in a medium bowl until smooth. Drizzle over the warm bread. Serve warm or at room temperature.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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Pull-Apart Soda Bread with Irish Cream Glaze

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