Name: Irish Penny Loaf Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 155 min
Ingredients: ½ cup milk lukewarm (I used whole milk) ((118 grams)); 2 tablespoons water lukewarm; 1 teaspoon granulated sugar; 1¼ teaspoon active dry yeast; 2 cups + 1 tablespoon all purpose flour or bread flour ((268 grams)); 2 tablespoons granulated sugar; ¼ teaspoon salt; 1¼ teaspoon cinnamon; 2 tablespoons butter room temperature; 1 large egg yolk; ⅓-½ cup dried fruit (candied fruit) ((100 grams)); 1½ tablespoon water; 1½ tablespoon granulated sugar

Jump to Recipe

This easy Irish Penny Loaf Recipe is a simple yeast recipe. You can make it as a single loaf or 6 buns. It’s a soft not too sweet bread filled with candied fruit. They make the perfect snack or breakfast treat.

I decided I would like to celebrate one of my favourite holidays. I even loved sharing it with my family, every March 17th I would pin a green shamrock on my kids’ coats while they were growing up. I would make some green food, usually a Cake and remind everyone (including the Italian) what March 17th was. And how yes, we were celebrating!

This year I purchased an Irish Baking Book by Ruth Isabel Roth, and that’s where I discovered this Penny Loaf / Bun Recipe. I also discovered that some Irish bakers make it more like a Soda Bread without dry yeast and instead use baking soda, but I decided to try Ruth’s way and I am so glad I did. They remind me of hot cross buns but the crumb is softer. I hope you enjoy them too!

Table of Contents

How to make them

In a small bowl add the lukewarm milk, water and sugar, sprinkle the yeast on top, let it sit for about 10 minutes.

In the stand up mixing bowl whisk together the flour, sugar, salt and cinnamon. Add the butter and mix to form coarse crumbs.

Make a well in the middle and add the egg yolk and yeast mixture. Knead on low for a couple of minutes then knead on #2 for approximately 7 minutes or until the dough is smooth and compact. It will be very slightly sticky, but do not add more flour.

Move to a flat surface and knead to form a dough ball, place in a lightly oiled bowl, rolling the dough to lightly cover in oil. Cover the bowl and let rise in a warm draft free area until doubled in bulk.

Move the dough to a lightly floured flat surface and knead a few times, add the dried fruit and gently knead the dough to distribute the fruit.

Form into a loaf or 6 individual buns. Place the loaf in a lightly oiled loaf pan or the buns on a parchment paper lined cookie sheet. Cover and let rise until doubled in bulk.

Brush the loaf or buns with milk and bake until golden. While the bread is baking, in a small pot heat the water and sugar until the sugar has dissolved, once the bread is baked immediately brush it with the sugar glaze then bake again for 1-2 minutes, just to slightly harden the sugar glaze.

Let cool on a wire rack before serving.

Why is it called a Penny Loaf or Bun?

A small penny bun or loaf at the time cost one old penny. That’s when there were 240 pence to the pound. The size of the bread was regulated by the Assize of Bread and Ale Act of 1266. The size of the bread also depended on the cost of flour at the time.

Do I have to use dried/candied fruit?

You can leave it out if you want or replace them with raisins or currents, or even nuts. I decided to make them the traditional way and I used candied fruit.

What is the best temperature for liquid in yeast bread?

I always make sure my water or milk is lukewarm between 98-105F (36-40C). The liquid shouldn’t be hot or it will kill the yeast. It can even be room temperature, although it may take a little longer for your dough to rise, but longer rising time results in a more flavourful dough.

What to use to cover the dough?

I actually bought re-usable plastic bowl covers from the dollar store that I wash and reuse rather than using plastic wrap every time. You could also use a clean cotton tea towel or even a cotton cover that is made for bread baking.

Is the yeast active?

The yeast you are using could be old or dead, to tell if the yeast is still active, in a small bowl add a 1/2 cup of water, sprinkle 1 1/2 teaspoons of yeast and a pinch of sugar over the top, stir it up, then let it stand for about 10 minutes.

If the yeast is still active, it will dissolve completely into the water and the liquid will start bubbling.

Make sure your water isn’t too hot or too cold. Too hot and you will kill the yeast, too cold and it will take a long time for the dough to rise.

How to store the buns

These buns will keep in an airtight container or wrapped in plastic at room temperature for a few days. They will also freeze well for up to 6 months. It is a good idea to wrap them individually that way you can thaw only the ones you need.

To reheat, simply thaw at room temperature and put them in the oven at 300F for about 5 minutes.

So if you are looking to try some tasty soft buns I hope you give this Irish Penny Loaf a try and let me know what you think. Enjoy!