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News & Events > Halloween Barmbrack (Yeast Tea Brack) Recipe
Halloween Barmbrack (Yeast Tea Brack) Recipe
At least 2 hour before, but preferably overnight, soak your fruit and mixed peel in 500ml of cold black tea.
Sieve the flour, caster sugar and mixed spice together in a bowl. Add the butter and blend using your fingertips until mixture is like fine breadcrumbs.
Heat the milk to blood temperature, add yeast and sugar and stir. Leave stand for 10 mins.
Add beaten eggs and yeast mixture to the dry ingredients and mix by hand or with dough hook on mixer for about five mins.
With the fruit mixture, drain excess tea and then sprinkle fruit with the salt. Mix fruit into dough by hand
Cover and proof in a warm place for about 90 mins or until double in size.
Kneed your dough on floured surface and transfer to a lightly greased cake tin. Leave to prove again for about 30 mins. Preheat oven to 200C (180C for fan oven). Bake for approximately 40 to 45 mins. Check by removing from tin and patting bottom of brack listening for a hollow sound. Transfer to cooling tray.
Serving suggestions. Mix two tablespoons of sugar to three tablespoon of boiling water and mix to create a sugar glaze and immediately brush over top of brack. Best served with real Irish butter.
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