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 baking soda
1 teaspoon caraway seed or lemon zest
1 cup currants or sultanas
½ cup Irish butter or European butter
1 ½ cups buttermilk or more if needed (plus more for brushing the top)

Egg Wash

1 large egg lightly beaten (The key to the "Railway Cake" texture).
2 tablespoons demerara sugar or granulated sugar (or to taste)

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Instructions

Preheat oven to 425F 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, salt, baking soda, 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 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 disk shape about 1½-2-inches thick, without overworking the dough. Transfer the loaf 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.
Sprinkle the coarse sugar heavily over the top, allowing it to settle into the "X." This creates the signature "Railway Cake" crunch.
Reduce the oven temperature to 400°F for the first 10 minutes to set the crust, then reduce to 375°F. This high-heat start is traditional for getting that "shaggy" Irish crust. Bake for 30 minutes or until golden brown. It should sound hollow when tapping the bottom of the loaf.
Like all soda bread, this Railway Cake is best when enjoyed the day its baked, with a smear of Irish butter. Store leftovers at room temperature wrapped well. You can also freeze baked soda bread by allowing it to cool completely and stored in an airtight container.

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