Traditional Irish Barmbrack | Patrick Ryan on the Irish origins of Halloween ????
Patrick Ryan is in the AM Kitchen to whip up some traditional Barmbrack, a traditional Irish fruit cake for Ray and Paul! ???? ???? ????️
????️ Traditional Barmbrack Recipe ????️
Ingredients
Barmbrack Dough:
500g strong white flour
50g brown sugar
5g / 1 tsp salt
300ml milk
1 egg
10g fresh yeast or 1 tsp of dried yeast
Zest of 1 orange
1 tsp cinnamon
50g diced butter
300g dried fruit
25ml whiskey
100ml of earl grey tea
(You can use a mix of sultanas, raisins, cranberries and currents as well as some mixed peel Allow to marinade at least overnight)
Whiskey glaze1;
15ml water
30g caster sugar
30ml whiskey
METHOD:
(This dough can be made by hand you may however find the dough a little wetter than what you may be use to. If you have a food mixer feel free to use it using the dough hook attachment!)
1). Mix together the flour, salt and sugar in the bowl of the mixer. Add the orange zest and cinnamon to the flour
2). Crumble the yeast into the flour and pour the milk along with the egg into the flour. Begin to mix the dough on a slow medium speed. This is quite a soft, supple dough. If it feels a little wet and stinky don't panic, just stay with it and be persistent the dough will come together.
3). Avoid the temptation to add extra flour. Continue to mix for 3 to 4 mins. As the dough develops slowly add the diced butter into the dough. Increase the speed of the mixer slightly. Continue to mix until all the butter has been incorporated. The dough should start to come away from the bowl
4). Add the dried fruit to the dough and gently knead for 1 to 2 minutes to distribute the fruit evenly. We simply want the fruit to be evenly distributed without having it all broken up. Put the dough in an oiled bowl, cover with a damp tea towel and leave to prove for about 2 hours
5). Once the dough has doubled in size turn the dough out onto a clean work surface and knock back.
6). Prepare three 1 ld loaf tins by brushing with melted butter and dusting lightly with flour.
7). Cut the dough into 3 equal portions approximately 455g each. Roll each piece of dough round allow the dough to rest for 10 minutes. Finally shape each loaf and place into the prepared loaf tin. Cover loosely with cling film. Leave to prove again for 60 to 80 minutes or until doubled in size.
8). Preheat the oven to 200°C/375°F/gas mark 5. Brush the surface of each dough with a little beaten egg.
9). Bake the loafs at 200c for 25 minutes, until rich golden in colour.
10). While the loaves are baking prepare the whiskey glaze. Dissolve 30g of sugar in a saucepan with 30ml of water. Place of a low heat to warm gently stirring occasionally. To the sugar syrup add 30 ml of whiskey. Set aside until required.
11). Once the loaves have baked Transfer to a wire rack to cool. Brush the loaves repeatedly with the whiskey glaze.
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00:00 Hallowe'en Origins!
00:44 Start the dough
1:33 Enrich dough by adding butter
2:44 Add the dried fruit
3:56 Add *secret ingredients*
5:45 Mould your dough
6:48 Bake for 25-30 minutes
7:04 Make whisky glaze
7:51 Glaze your baked dough, slice and enjoy!
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Monday-Friday from 7.00am to 10.00am & weekends from 9.00am to 12:00pm on Virgin Media One.
Email: Irelandam@virginmedia.ie
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Irish Barmbrack
Ingredients:
375g mixed dried fruit
300ml strong black tea (made with 3 tea bags)
225g plain flour
2 tsp baking powder
125g soft light brown sugar
½ tsp mixed spice
1 egg
Method:
1. Place the mixed dried fruit into a bowl and pour over the tea, leave to steep overnight.
2. Preheat the oven to 170°C/325°F/Gas 3. Grease and line an 8 inch springform cake tin.
3. Add the flour, baking powder, sugar and mixed spice to a mixing bowl.
4. Make a well in the centre of the dry ingredients and crack the egg into the centre, mix well.
5. Pour over the steeping liquid to form a dough.
6. Stir in the mixed dried fruit, then spoon the batter into the prepared tin.
7. Bake for about 50 minutes. Remove from the oven and leave to cool on a wire rack.
8. Slice and serve with a little butter.
Full traditional Irish #Barmbrack recipe is live! One of my seasonal favourites ????
Traditional Irish Barmbrack
Barmbrack: Learn the secrets behind this traditional Irish Halloween bread recipe!
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Barmbrack Recipe - cozebakes
How to make Traditional Halloween Barmbrack Fruit Cake
Find the recipe on:
Gluten Free Irish Barmbrack Recipe
Reminiscent of other holiday bread recipes like panetone, this Irish festive fruit bread is a perfect addition to your St. Patrick's Day brunch or luncheon. Best served warm fresh out of the oven, left over barmbrack can always be warmed up the day after or even cubed and used as a delicious ingredient for other sweet gluten free recipes later on. Here's wishing you a delicious St. Paddy's day full of health, happiness and of course, a hearty dose of barmbrack with honey, yum!
SOAKING INGREDIENTS
- 2 cups Freshly Brewed Black Tea
- 1/4 cup Golden Raisins
- 1/4 cup Sultana Raisins
- 1/4 cup Dried Cherries
- 1/4 cup Dried Currants
- 1/4 cup Other Dried Fruit
YEAST MIXTURE INGREDIENTS
- 3/4 cup Warm Water (max 100°)
- 1 tbsp Traditional Active Dry Yeast
- 2 tsp Sugar
DRY INGREDIENTS
- 1 1/3 cups Tapioca Flour
- 2/3 cup Potato Starch
- 2/3 cup Corn Starch
- 2/3 cup Corn Flour
- 2/3 cup Sweet White Rice Flour
- 1/4 cup Sugar
- 1 tbsp Baking Powder
- 1 tsp Guar Gum
- 1 tsp Fine Sea Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
WET INGREDIENTS
- 1/2 cup Warm Water
- 1/2 cup Warm Dairy Free Milk
- 1 Organic Egg
- 1/3 cup Dairy Free Margarine, melted
ADDITIONAL INGREDIENTS
- 1/3 cup Marmalade
- 1 generous tbsp Orange Zest (zest of 1 orange)
- 2 tbsp Organic Honey
INSTRUCTIONS
STEP 1: Preheat oven to 375°
STEP 2: Bring a pot or kettle of water to boil
STEP 3: Line a 9 x 2 cake pan or spring form pan with a round of parchment paper ... make sure your pan has a minimum of 2 high sides!
STEP 4: Steep a generous 2 tbsp of black tea in 2 cups or more of the boiling water, let steep for around 5 minutes
STEP 5: Combine the yeast mixture inn a medium sized bowl, i.e.: the 3/4 cup warm water (max 100°), yeast and sugar
STEP 6: Whisk the yeast mixture together well until yeast & sugar are completely dissolved,m then set aside in a warm area to proof
STEP 7: Add all the dried fruit to a separate medium bowl, then cover with the freshly brewed tea and set aside for 10 minutes to soak
STEP 8: Whisk all of the dry ingredients together in a large mixing bowl
STEP 9: In a separate medium bowl whisk together the melted margarine, and all remaining wet ingredients
STEP 10: Zest a large orange and sett the shavings aside
STEP 11: Once the dried fruits are nice and plump, add both the yeast mixture and the wet mixture to the dry mixture, then combine thoroughly with a cake spatula
STEP 12: Switch to a large whisk and combine vigorously until nice and smooth
STEP 13: Discard the tea and add the drained, dry fruits to the large mixing bowl
STEP 14: Add the marmalade and orange zest and fold everything together
STEP 15: Pour the dough into your 9 x 2 parchment-lined pan
STEP 16: Set aside in warm place to rise for 15 minutes
STEP 17: Once thee dough has risen, put it in the oven right away and bake in the center rack for 40 minutes
STEP 18: Remove from the oven and let cool for 5 minutes, then carefully transfer to a cooling rack
STEP 19: Let cool for around 15 minutes more then transfer too a cutting board
STEP 20: Cut into generous wedges and serve immediately drizzled organic honey and a side of home-made preserves!
The full recipe with instructions can be found here: