It was Wednesday morning and I was having breakfast while reading the New York Times food section when I saw Melissa Clark’s Irish Soda Buns. The recipe caught my eye because she uses a portion of whole wheat pastry flour and makes mini buns instead of one big loaf. When I posted about making them on Facebook, Maggy immediately commented that she wanted in. “Great!” I responded, “We can make them together this weekend.” So I went to Whole Foods to pick up the ingredients and maybe I wasn’t looking hard enough or in the right section, but the currants evaded me. I settled on dried cranberries which I knew would be equally good and maybe even more attractive.
I started following Melissa’s recipe and then remembered I had one. So I incorporated the two things I loved about her version (the whole wheat flour and bun-size) into my own recipe which I defaulted to because of its simplicity. We’re currently making our second batch which we’ll freeze for now and then enjoy with family and friends on Sunday.
- 2 cups bleached all-purpose flour
- 1½ cups whole wheat pastry flour
- ¼ cup sugar
- 1½ teaspoons salt
- ¾ teaspoons baking soda
- 1 cup dried cranberries
- 2 teaspoons caraway seeds
- 1½ cup buttermilk
- Adjust oven rack to middle position and heat oven to 450 degrees. Mix flours, sugar, salt, and baking soda in a medium bowl, then add cranberries and caraway seeds and toss to combine. Add buttermilk and stir with a fork until dough resembles small tatters of cloth.
- Using hands, briefly knead dough in bowl to form a rough 8-inch ball. Turn onto a floured work surface and cut dough into 12 equal portions. Gently roll each portion to form a rough ball. Place on baking sheet and bake until golden brown, about 15 minutes.