Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

This is an authentic recipe traced back to County Cork on the Emerald Isle. I got it from Taste of Home magazine. This freezes well. Prep time includes rising and kneading time. Both prep and cook times are approximate.

Ingredients Nutrition

Directions

  1. In a mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water.
  2. Add the butter, eggs, potatoes, salt, remaining sugar and two cups flour; beat until smooth.
  3. Stir in raisins and enough remaining flour to form a soft dough.
  4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  5. Place in a greased bowl, turning once to grease top.
  6. Cover and let rise in a warm place until doubled, about 1 hour.
  7. Punch dough down.
  8. Turn onto a lightly floured surface; divide into eight portions.
  9. Shape each into a ball.
  10. Place dough balls in a greased 10-inch springform pan.
  11. Cover and let rise until doubled, about 30 minutes.
  12. Place on a baking sheet.
  13. Bake at 350 degrees for 25-30 minutes or until golden brown.
  14. Remove sides of pan.
  15. Place on a wire rack to cool.
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