Description
Skillet Irish Soda Bread Minis are delightful, bite-sized versions of the classic Irish soda bread. These little bread balls are infused with aromatic fennel and caraway seeds and baked to golden perfection in a cast iron skillet, offering a crispy crust and tender crumb that pairs wonderfully with butter.
Ingredients
Scale
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 teaspoons crushed fennel and caraway seeds
- 1 1/2 to 2 cups buttermilk
For Cooking
- 3 tablespoons butter, divided
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 400 degrees Fahrenheit. Butter a 10-inch cast iron skillet with 1 tablespoon of butter to prevent sticking and also to add richness to the crust.
- Mix Dry Ingredients: In a large mixing bowl, stir together the all-purpose flour, kosher salt, baking soda, and the crushed fennel and caraway seeds until combined evenly.
- Add Buttermilk and Form Dough: Create a shallow well in the center of the dry ingredients and pour in 1 1/2 cups of buttermilk. Stir gently with a wooden spoon to incorporate all the flour. Gradually add more buttermilk by the tablespoon if needed, until the dough just comes together. Avoid overmixing to keep the bread tender.
- Knead and Shape Dough Balls: Turn the dough onto a clean surface; it will be a bit craggly and sticky. Wet your hands and quickly knead the dough into a flattened disk. Divide it into 5 or 6 roughly equal portions and shape each portion into a ball.
- Arrange in Skillet and Bake: Place the dough balls in the buttered cast iron skillet, spacing them without packing too tightly. Bake for 15 minutes. The tops should begin to brown nicely at this point.
- Brush with Butter and Continue Baking: While baking, melt the remaining 2 tablespoons of butter in a small pot. Remove the skillet from the oven after 15 minutes and brush each mini bread roll generously with the melted butter. Return the skillet to the oven and bake for another 5 to 10 minutes until the minis are golden brown with browned peaks.
- Cool and Serve: Remove the skillet from the oven and let the mini breads rest for a few minutes until cool enough to handle. Split each open and slather the insides with more butter. Enjoy their warm, fragrant, and buttery goodness.
Notes
- If you don't have fennel and caraway seeds, you can substitute with anise seeds or omit them for a more traditional flavor.
- Using a cast iron skillet helps achieve a crisp crust; if unavailable, use a heavy oven-safe pan or a baking dish.
- Do not overwork the dough to keep the bread tender—mix until just combined.
- Make sure to brush the rolls with melted butter halfway through baking for a rich, golden crust.
- The buttermilk can be replaced with milk mixed with a tablespoon of lemon juice or vinegar, left to sit 5 minutes to sour if needed.
Nutrition
- Serving Size: 1 mini bread roll (approx. 80 g)
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
