I can not believe that I have never made this delightfully simple recipe. I’m almost annoyed with the bread makers in my life for not sharing with me the ease of baking Irish soda bread.
My loaf was a little bit (too) sticky when I took it out of the bowl. I think I could have kneeded in a little more flour to make it a smoother more rounded looking loaf.
I made the traditional recipe without any additions. We had an Irish/American meal on St. Patrick’s Day with corned beef, cabbage, boiled potatoes and my simple delicious warm from the oven fresh-baked bread.
I look forward to making this again with some tasty additions. I think next time I will bake half the recipe and add some cinnamon, sugar and raisins.
This Tuesdays with Dorie baking experience is really taking me out of my baking comfort zone and introducing me to some wonderful recipes. My bread loving family is very impressed with my new adventure.
I must agree with Dorie when she says, “These are the most abundantly stuffed, generously sized rugelach you’ll ever come across-the most delicious too.”
The dough was easy to make. It came together beautifully. I ran into a few snags wrapping my first two rugelach rolls. They were so stuffed I thought they might explode. I put less dried fruit filling in the second two. In hind site I would stuff them all to the limit. The dried fruit is delicious inside.
I ended up making two prune and one apricot roll with the dried fruit filling and one raspberry jam and mini chocolate chip roll.
My daughter ate the entire raspberry chocolate roll over a two-day period. I never tasted it. My husband didn’t seem to care what flavor he ate. He was just happy to try them all. My favorite are the prune.
I will make these again. Now that I know how much time they take I can plan for each step. I will also make the lekvar myself next time.