Spotted Dog Soda Bread

Round loaf of golden-brown spotted dog Irish soda bread with visible raisins, placed on parchment paper in a wicker basket.

Spotted Dog Soda Bread

An enriched, golden Irish "Railway Cake." This Spotted Dog is distinct for its tender, egg-enriched crumb and iconic sugar-crusted top—the bridge between traditional soda bread and a teatime treat.

Prep Time5

Cook Time40

Total Time45

Servings: servings

Calories: 278kcal

Author: Stephanie Wilson

Ingredients

4 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon caraway seed or lemon zest
1 cup currants (sultanas or raisins)
½ cup Irish or European butter cold and cubed
1 ½ cups buttermilk or more if needed
1 large egg beaten

For Topping

1 large egg beaten
2 tablespoons Demerara or turbinado sugar for topping

Instructions

Preheat oven to 425℉ and line a baking sheet with parchment paper; grease a cast-iron skillet, or line it with parchment paper. You can also sprinkle some of the bench flour on the bottom of the skillet.
In a large bowl, whisk the flour, granulated sugar, salt, and baking soda together. Cut the cold butter into the flour until coarse crumbs form. Then mix in the caraway and currants (sultanas or raisins); these are the "spots." Tossing the currants with the dry ingredients prevents the fruit from sinking or clumping together.
In a measuring cup, whisk the buttermilk and beaten egg together. Technique Note: This ensures the fat and protein are evenly distributed for that cake-like crumb.
Make a well in the center of the flour mixture and pour the liquid into the middle. With circular motions and beginning in the center, incorporate the liquid into the flour until just blended. The dough will be wet. If needed, add a sprinkling more flour. It's important not to overwork the dough, which would lead to a denser loaf.
Transfer the dough to a generously floured surface and quickly shape it into a round about 1½ to 2 inches thick, without overworking the dough. Then transfer to the prepared baking sheet or skillet. Cut a deep cross in the top with a sharp knife, almost to the bottom of the loaf and then prick all four corners.
Brush the top with the beaten egg, then generously sprinkle with Demerara or turbinado sugar. This creates the signature "Railway Cake" crunch.
Place the loaf in the oven and immediately reduce the temperature to 400°F. Bake for 10 minutes, then reduce the oven temperature to 375°F and bake for about 30 minutes more, or until golden brown. The loaf should sound hollow when tapped on the bottom.
Like all soda bread, this Railway Cake is best enjoyed the day it's baked, with a smear of Irish butter. Store leftovers well wrapped at room temperature. You can also freeze baked soda bread: allow it to cool completely, then store it in an airtight container.

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