Spotted Dog

Serve up a slice of leprechaun luck on St. Patty’s Day or any day you choose with this traditional recipe for spotted dog from popular food and travel writer Margaret Johnson’s latest cookbook, Flavors of Ireland (Ambassador International, $19.99). Often called Irish soda bread in the U.S., the sweet bread is even more delicious with a cup of tea—or a spot of whiskey.

Spotted Dog

Ingredients

• 3 cups all-purpose flour
• ⅔ cup sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 ½ cups raisins
• 3 teaspoons caraway seeds
• 2 large eggs, beaten
• 2 cups buttermilk
• 2 tablespoons salted butter, melted
• Softened butter for serving

Directions

1. Preheat oven to 350°F. Grease and flour 9-inch round baking pan.
2. In large bowl, combine flour, sugar, salt, baking powder, and baking soda. Stir in raisins and caraway seeds. Make well in center and stir in eggs, buttermilk, and butter.
3. Transfer dough to prepared pan and bake for about 1 hour or until top is golden and skewer inserted into center comes out clean.
4. Cool in pan on wire rack for 5 minutes and then invert bread onto rack, and let cool completely before slicing. Serve slices spread with butter.

Anytime Popovers

Popovers are light, tasty rolls descended from England’s Yorkshire pudding. These hollow treats get their name from their shape: The batter “pops over” the top of the muffin tin while they’re baking. Popovers are a great snack for any time of the day—and the batch we baked sure were popular here at the Post!

Anytime Popovers

• 4 eggs
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 1/2 cups milk
• 2 tablespoons vegetable oil

Preheat oven to 425 degrees F. Grease custard cups or deep muffin tins.

Beat eggs until light in color. Add flour, salt, and milk and beat until smooth. Stir in oil and pour into cups or tins, filling each halfway.

Bake 30 minutes. Remove from pans and serve immediately.

Bread Machine Jelly Doughnut Recipe (Sufganiyot)

Latkes aren’t the only fried food enjoyed during Hanukkah. A tradition of modern day Israelis, these jelly-filled delights are sure to warm any holiday.

Sufganiyot

• 1 package yeast
• 4 tablespoons sugar
• 3/4 cup lukewarm milk
• 3 cups all-purpose flour
• dash of salt
• 1-1/2 teaspoons ground cinnamon
• 2 egg yolks
• 2 tablespoons softened butter, cubed
• Seedless jam, jelly, or preserves (strawberry is common)
• powdered sugar for dusting

Prepare yeast mixture: mix yeast, milk, and 2 tablespoons sugar. Let rest until bubbly. Separate eggs while you wait.

Sift flour and combine with remaining sugar (2 tablespoons), cinnamon, salt, egg yolks, butter, and yeast mixture. Add to bread machine.

Run machine on dough setting. Let rise for about 2 hours or in the refrigerator overnight.

Roll dough to 1/4-inch thickness. Cut out 12 rounds with a cookie cutter or water glass (about 2 inches in diameter). Let rise an additional 30 minutes or until doubled in size.

Heat deep fryer to 325°. Fry doughnuts until brown, about 5 minutes. Be sure to turn them halfway through to get both sides. Drain on paper towel.

Inject fried doughnuts with jelly using an icing syringe (a turkey baster will do, too). Dust filled doughnuts with powdered sugar.

Serve warm for the biggest smiles!