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.
- 1 (1/4 ounce) package active dry yeast
- 8 tablespoons sugar, divided
- 1 cup warm water (110 to 115 degrees)
- 1⁄2 cup butter or 1⁄2 cup margarine, melted
- 2 eggs
- 1⁄4 cup warm mashed potatoes (without added milk or butter)
- 1⁄2 teaspoon salt
- 3 1⁄4-4 cups all-purpose flour
- 1 cup raisins
- In a mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water.
- Add the butter, eggs, potatoes, salt, remaining sugar and two cups flour; beat until smooth.
- Stir in raisins and enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down.
- Turn onto a lightly floured surface; divide into eight portions.
- Shape each into a ball.
- Place dough balls in a greased 10-inch springform pan.
- Cover and let rise until doubled, about 30 minutes.
- Place on a baking sheet.
- Bake at 350 degrees for 25-30 minutes or until golden brown.
- Remove sides of pan.
- Place on a wire rack to cool.