Manx Bonnag

5 from 3 votes

Manx Bonnag is a traditional sweet bread originating from the Isle of Man. Although many variations have been available throughout the years, a bonnag is typically made with buttermilk and bicarbonate of soda, and sweetened with sugar and currants. It's a quick fruit loaf that is on the table in less than 40 minutes, and can be enjoyed any time of the day.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Isle of Man

Servings: loaf

Calories: 1886kcal

Author: Daniela Apostol

Ingredients

360 g plain flour
285 ml buttermilk
30 g cold butter
1 tablespoon caster sugar
40 g raisins
1 teaspoon salt
1 teaspoon bicarbonate of soda

Metric - US Customary

Instructions

Preheat the oven to 190 degrees Celsius (375 Fahrenheit, 170 fan oven).
In a large mixing bowl, sift the flour, add the cold butter cut into cubes, and use your fingertips to rub the flour and butter together to resemble breadcrumbs.
Add the sugar, salt, bicarbonate of soda and raisins, and mix well.
Make a well in the middle and pour in the buttermilk.
Work quickly to bring the ingredients together into a sticky dough.
Flour a baking tray, and transfer the dough over, shaping it into a round loaf.
Use a sharp knife to cut a cross on top, and sprinkle over some flour.
Bake for 30 minutes until the bread is golden and it makes a hollow sound when tapped on the bottom.
Transfer it to a cooling rack and leave it to cool completely before slicing.

Video

Notes

Not enough flour, and the dough will be too sticky to be shaped into a round loaf, and it will end up being too flat and not well risen.
Too much flour, and the dough will be too dense and won't bake well, leaving some raw bits in the middle. It is best to add more flour if necessary rather than add too much at once.
The bread is ready when it's golden and it makes a hollow sound when tapped on the bottom - always leave it to cool down completely before slicing for the best fluffy texture.

Nutrition