Irish Soda Bread

This was a throw together type of recipe..quick, easy, and other than the buttermilk…ingredients on hand.  Seriously, this couldn’t have taken 10 min to get into the oven…start to finish!  Our hosts for this recipe were Carla and Cathleen.  Visit their blogs to find the recipe. 🙂


Compared to the other recipes so far, I am at a loss what to really say! 🙂  This was super easy and tasted great too.  I think we preferred the white loaves but this recipe is a keeper!  Next time I would try it with some add-ins, maybe chocolate chips to sweeten it up a bit.


I should probably start with the fact that every single person I had try these: family, friends, Bible Study group…everyone absolutely LOVED them…I was just not one of those people ha ha 🙂 This recipe I knew would require an open mind on my behalf…being the picky dessert eater that I am. This would not be a recipe I would make, nor a dessert I would choose to eat but I figured that is exactly what this cooking/blogging challenge is all about…to get me out of my comfort zone sooooo with that thought I embarked on the total experience. 🙂  If you would like the recipe for Rugelach, check out our two host blogs…Jessica and Margaret.

I had read on the p&q page about different fillings you could do with this recipe which sounded a little more appealing to me but I didn’t want to not try the original so I compromised and made 1/2 the dough with the mixed fruit filling, even making my own prune lekvar, and then the other 1/2 of the dough I used a suggestion and made it with blackberry jam, mini chocolate chips, and pecans….interestingly enough the traditional was hands down everyone’s favorite…although they loved the blackberry as well. 🙂

I had decided to break this recipe down into a couple of steps over two days…which I am very glad I did and would highly recommend!  On Monday morning I made the dough and put it into the fridge to chill up meanwhile I made the prune lekvar.  This was straight forward and I am sure added to the freshness of the Rugelach.  I put the levekar in the fridge and moved on to chopping the dried fruit I had chosen to make the traditional rugelach.

I used dried figs, apricots, cherries, and raisins.

After letting the dough chill in the fridge I started to work on rolling it out, filling it and then rolling it into logs.  I had no idea what a challenge this dough would be for me.  I am guessing it was all the butter, but it became warm and sticky really quickly!  You have to be on a mission layering the jam, cinnamon sugar, nuts and fruit…wow!

After I had prepared the rolls I followed the advice of letting them chill overnight.  The next morning I started baking.  The recipe suggested to double up the pans and use parchment paper to help against burning the carmelized bottoms of the rugelach.  I am SO glad I did this because the bottoms turned out beautifully and I am not sure they would have otherwise.  If I was to make these again I would buy or borrow two more baking sheets though because after baking for 30 min and cooling for 10 min these took a LONG time to bake.  Having two going at a time would speed the process up significantly!! 🙂


                                            Perfect carmelization 🙂

Looking back on this recipe, I would have to say, as I was making them I thought this would not be a keeper…they took awhile, were costly, and not really my favortie :)….but after finishing them and seeing how nicely the cinnamon sugar covers any imperfections I thought I had in the dough and then seeing and hearing everyone’s raving reviews, I had to reconsider my position…I have come full circle…this recipe is a keeper and I feel fairly confident they will be a requested item from my family!! 🙂