Individual Irish Soda Breads

"A classic for St. Patrick's Day, this bread will have everyone raising their glasses and toasting to you. This bread makes a nice sweet treat and also make adorable gifts."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by Ceezie photo by Ceezie
photo by Ceezie photo by Ceezie
Ready In:
16 large buns




  • Preheat oven to 375 degrees. Combine the flour and butter, working it with your fingers until it has the consistency of coarse oatmeal. Add the sugar, baking powder, baking soda, salt, and currants, still mixing with your fingers. Beat the egg and buttermilk together. Make a well in the center of the dry ingredients and add the egg-buttermilk mixture. Stir until well blended. Form into a ball.
  • Lightly dust a clean surface with flour and knead the dough for 3-4 minutes, until smooth. Divide it into 16 equal portions. Shape each portion into a ball and place the balls at least 3 inches apart on a greased baking sheet. Gently press the top of each bun with a palm of your hand to flatten it slightly. Using a very sharp knife dipped into flour cut an inch-deep cross on the top of each bun. Bake in the preheated oven for 20-25 minutes, or until golden and crusty. Cool on a wire rack.
  • To Package: Buns and muffins look special when individually wrapped. To emphasize their simple origin, place each Irish Soda Bread in the center of a 12-in. square of brown butcher paper or tan tissue paper and twist all edges upward to resemble a flower. Present the soda breads in a low basket with a shamrock-shaped label.

Questions & Replies

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  1. Sydney Mike
    Great tasting soda bread! Followed the recipe using currents, but didn't do the elaborate presentation since Paddy & his day were long past! Still, they are a great treat & the recipe definitely worth keeping around! Thanks for sharing it! [Made & reviewed in 1-2-3 Hits Tag]
  2. Gretta Vosper
    These were delightful. I used a vegan egg replacer because I can't eat eggs and they turned out so well I baked them two nights in a row!
  3. Lalaloula
    This recipe really makes a faboulous tasting soda bread with a wonderful fluffy texture. I absolutely enjoyed every bite of it and wish I could give it the full 5 stars. It's just that my dough was rather sticky and I had to add about 3/4 cup or so more flour to the batter to get it into a consistency I could work with. But other than that I loved this bread and will surely make it soon again. I also love the idea of not shaping it into one big bread but making individual ones. Its so cute! :) Thank you so much for sharing, Ceezie!
  4. Roxygirl in Colorado
    I made this for our St. Patty's Day dinner and it was FABULOUS. I made the dough in my food processor. I added the entire buttermilk and my dough was sticky. It did make it harder to work with but it was do-able. I think the unbleached flour made a big difference in my texture. It was a little bit crusty on the edges but so fine-grained and tender on the inside. I wrapped in brown paper and white ribbon and served in a brown basket and everyone raved about them! Thanks Ceezie, for posting such a neat recipe. Roxygirl


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