As with all Irish soda breads, the trick to making Spotted Puppies is not to overmix the dough. Mix and knead it as quickly and gently as possible so the rolls turn out light.
3 1/2 cups all-purpose flour (15 3/4 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup golden raisins
2 teaspoons sugar
1 2/3 cups buttermilk
1 large egg, lightly beaten
How to Make It
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, and salt into a large bowl; stir in raisins and sugar. Combine buttermilk and egg; add to flour mixture, stirring until dough forms. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands (dough will be sticky). Divide dough into 12 equal portions, shaping each into a ball (cover remaining dough to prevent drying). Arrange rolls on a lightly floured baking sheet. Bake at 425° for 10 minutes. Reduce oven temperature to 400° (do not remove rolls from oven); bake an additional 8 minutes or until rolls sound hollow when tapped.
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This is one of my favorite recipes- they are fast, and great for breakfast. I make them whenever I have leftover buttermilk from another recipe. I add more raisins and sugar than the recipe calls for, and recommend heating them before eating. Delish!
This recipe turned out ok in the end, but there were some seroius problems with the preparation. "The dough will be sticky" is a severe understatement. It is batter. In the end I had to scrape it up off the counter with a spoon and bake it in muffin cups. There was no way it could be kneaded or shaped. They could have been dropped on a pan like drop biscuits, too. They tasted good and were a good accompaniment to ham. I would make them again but skip the kneading/shaping part.
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