Italianish Soda Bread

Who doesn’t love soda bread. It’s a staple at any St. Patrick’s Day Celebration. But you know me, I have to add my twist on this classic recipe. I added some flavors that show up in many classic Italian desserts. Instead of currants I added chocolate chunks, toasted hazelnuts, orange zest and candied orange peel. I’m calling it my Italianish Soda Bread. It’s great the day you bake it, but I like to wait until the next day, toast it and spread it with nutella.

3 Tablespoons of Granulated Sugar (38 grams)

1 Tablespoon of Orange Zest

2 cups of All Purpose Flour (240 grams)

½ Teaspoon of Baking Soda

½ Teaspoon of Salt

3 Tablespoons of Cold Unsalted Butter (42 grams)

¾ Cup of Buttermilk (180 ml)

1 Large Egg Yolk

¼ Cup of Semi-Sweet Chocolate Chunks

¼ Cup of Chopped Toasted Hazelnuts

2 Tablespoons of Diced Candied Orange Peel


Preheat your oven to 375°.


In a large bowl place the sugar and orange zest and massage together with your fingertips.

Add the flour, baking soda and salt and whisk to combine.


Cut the butter into ½” cubes and add to the flour mixture.  Using your hands, toss to coat the butter with flour.  Start to squeeze the butter into the flour with your fingers and continue until the mixture looks like very coarse cornmeal.


Add the chocolate, hazelnuts and candied orange peel and toss to combine.


In a 1 cup measuring cup measure out the buttermilk, add the egg yolk and whisk to combine.     


Make a well in the center of the flour/butter mixture and pour in the buttermilk/egg yolk mixture.


Using a spatula or fork, gently stir the mixture until it starts to come together, it will be sticky.


Lightly flour your work surface and dump out the dough.  Bring the dough together and form it into a ball. 

Place the dough onto a parchment lined baking sheet and slice a cross into the top about ½” deep.


Sprinkle with about a tablespoon of granulated sugar.


Bake for 25-30 minutes or until golden brown and the bottom sounds hollow when tapped.