Tag: Kerrygold butter

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Darina Allen’s Irish Soda Bread recipe

mummys-brown-irish-soda-bread-from-darina-allen-hero

Ingredients:

  • 1 pound all-purpose flour (about 3 1/2 cups)
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 13 to 16 ounces buttermilk (depending on the consistency of the buttermilk)

Directions:

  • Preheat the oven to 450° F.
  • Mix the flours in a large wide bowl, add the salt and sieved baking soda. Lift the flour up with your fingers to distribute the salt and baking soda.
  • Make a well in the center and pour in all the buttermilk. With your fingers stiff and outstretched, stir in a circular movement from the center to the outside of the bowl in ever increasing concentric circles. When you reach the outside of the bowl, seconds later the dough should be made.
  • Sprinkle a little flour on the worktop. Turn the dough out onto the floured worktop. (Fill the bowl with cold water so it will be easy to wash later.)
  • Sprinkle a little flour on your hands. Gently tidy the dough around the edges and transfer to oven tray. Tuck the edges underneath with your hand; gently pat the dough with your fingers into a loaf about 1 1/2-inch thick. Now wash and dry your hands.
  • Cut a deep cross into the bread (this is called ‘blessing the bread’ and then prick it in the center of the four sections to let the fairies out of the bread).
  • Bake in the preheated oven for 15 minutes then turn the oven down to 400°F for a further 15 or 20 minutes. Turn the bread upside down and cook for a further 5 to 10 minutes until cooked (the bottom should sound hollow when tapped). Cool on a wire rack

Variations:

  • Brown Soda Bread: Replace half the all-purpose flour with whole wheat flour.
  • Dubliner Soda Bread: Before baking, brush loaf with egg wash (egg beaten with a little milk) and sprinkle with shredded Dubliner cheese.
  • Cheese Scones: After the soda bread has been shaped, flatten it out and cut into pieces to form scones. Brush tops with egg wash (egg beaten with a little milk), dip tops into shredded Dubliner cheese and bake, cheese-side up, 10 minutes in a 450° F oven; cook on wire rack.

http://kerrygoldusa.com/recipes/darina-allen-s-irish-soda-bread

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French Toast (Pain Perdu) recipe

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CRANBERRY AND CREAM CHEESE KOLACHES.@KerrygoldUSA ·

kerrygold cranberry tarts

Ingredients For the dough: 3/4 cup warm milk (not hot or cold) 1/2 cup plus 2 teaspoons sugar 3 teaspoons active dry yeast 3 1/4 cups (about 1 lb) all-purpose flour, with more for flouring surfaces 2 eggs 1 egg yolk, white reserved 1 teaspoon pure vanilla extract 3/4 teaspoon salt 10 tablespoons at room temperature KerryoldUnsalted Butter

For the cranberry filling (will fill approximately 12 kolaches): 1-1/2 cups cranberries ¼ teaspoon cinnamon ¼ cup sugar 2 teaspoons cornstarch 2 tablespoons water For the cream cheese filling (Will fill approximately 16 kolaches): 4 ounces cream cheese, softened to room temperature 3/4 cup powdered sugar ½ of a lightly beaten egg, the other half reserved ½ teaspoon vanilla extract Pinch of salt For the streusel: ½ cup sugar ¼ cup flour Pinch of salt 2 tablespoons melted Kerrygold meltedUnsalted Butter

To prepare the dough:

  1. In the bowl of a stand mixer, stir together the warm milk and 2 teaspoons of sugar.
  2. Evenly sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly.
  3. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over.
  4. Once yeast has been activated, beat 1/2 cup of the flour in to the milk mixture using the paddle attachment.
  5. Once combined, add the remaining sugar, eggs, egg yolk, vanilla, and salt, and beat the mixture on medium speed until combined.
  6. On low speed, add the remainder of the flour, 1/2 cup at a time, scraping the sides of the bowl as needed.
  7. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time.
  8. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes.
  9. The dough will be quite moist and sticky, and will hold together in long strands when you attempt to scoop it from the bowl.
  10. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap.
  11. Allow the dough to rest until it has approximately doubled in size, about 1-1/2-2 hours. In the meantime, prepare the fillings.

To prepare the cranberry filling:

  1. All of the ingredients in a small saucepan and place over medium low heat.
  2. Cook, stirring and squishing the cranberries regularly, until the mixture is thickened and bubbling, about 8-10 minutes.
  3. Set aside to cool completely.

To prepare the cream cheese filling:

  1. Use an electric mixer to combine all of the ingredients.
  2. Set aside until ready to use.

To prepare the streusel:

  1. Combine the sugar, flour, and salt.
  2. Stir in the melted Kerrygold unsalted butter until combined and sandy in texture.
  3. Set aside until ready to use.

To prepare the kolaches:

  1. Preheat the oven to 350 degrees. Roll out the risen dough to 1/2 “ thick.
  2. Use a 2” cutter to trim out rounds of dough.
  3. Lay them out on parchment-lined baking sheets and cover with a piece of plastic wrap or a tea towel.
  4. Set aside to allow the dough rounds to rise for approximately 60 minutes or until fluffy.
  5. When risen, use your thumb or a floured bottom of a tablespoon-sized measuring spoon to lightly until rounds into the center of the dough.
  6. You should leave about ¼-1/2” border around the edge of each round. Whisk the remaining half of the beaten egg with 1 teaspoon of water and use a pastry brush to lightly brush a thin layer of the mixture on top of each pastry.
  7. Fill the hole of each kolache with your filling of choice. Approximately half of them will be cream cheese and half will be cranberry.
  8. Sprinkle the undented edges of the pastries with the streusel generously.
  9. Bake in the preheated oven for about 18-20 minutes or until the pastries are golden and puffed.
  10. Remove from oven to cool slightly prior to consuming.

Notes: The cranberry filling is rather tart. You can add 1-2 tablespoons of extra sugar to sweeten it after cooking, if desired.

Posted on

Darina Allen’s Irish Soda Bread recipe

mummys-brown-irish-soda-bread-from-darina-allen-hero

Ingredients:

  • 1 pound all-purpose flour (about 3 1/2 cups)
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 13 to 16 ounces buttermilk (depending on the consistency of the buttermilk)

Directions:

  • Preheat the oven to 450° F.
  • Mix the flours in a large wide bowl, add the salt and sieved baking soda. Lift the flour up with your fingers to distribute the salt and baking soda.
  • Make a well in the center and pour in all the buttermilk. With your fingers stiff and outstretched, stir in a circular movement from the center to the outside of the bowl in ever increasing concentric circles. When you reach the outside of the bowl, seconds later the dough should be made.
  • Sprinkle a little flour on the worktop. Turn the dough out onto the floured worktop. (Fill the bowl with cold water so it will be easy to wash later.)
  • Sprinkle a little flour on your hands. Gently tidy the dough around the edges and transfer to oven tray. Tuck the edges underneath with your hand; gently pat the dough with your fingers into a loaf about 1 1/2-inch thick. Now wash and dry your hands.
  • Cut a deep cross into the bread (this is called ‘blessing the bread’ and then prick it in the center of the four sections to let the fairies out of the bread).
  • Bake in the preheated oven for 15 minutes then turn the oven down to 400°F for a further 15 or 20 minutes. Turn the bread upside down and cook for a further 5 to 10 minutes until cooked (the bottom should sound hollow when tapped). Cool on a wire rack

Variations:

  • Brown Soda Bread: Replace half the all-purpose flour with whole wheat flour.
  • Dubliner Soda Bread: Before baking, brush loaf with egg wash (egg beaten with a little milk) and sprinkle with shredded Dubliner cheese.
  • Cheese Scones: After the soda bread has been shaped, flatten it out and cut into pieces to form scones. Brush tops with egg wash (egg beaten with a little milk), dip tops into shredded Dubliner cheese and bake, cheese-side up, 10 minutes in a 450° F oven; cook on wire rack.

http://kerrygoldusa.com/recipes/darina-allen-s-irish-soda-bread