Irish soda bread with currants

Ingredients:

• 4 cups of premium wheat flour, plus a little more for the currants
• 4 tablespoons of sugar
• 1 teaspoon baking soda
• 1.5 tsp coarse salt
• 4 tbsp (55 g) cold butter, cut into 1 cm cubes
• 1 and 3/4 cups cold whipped buttermilk
• 1 lightly beaten medium egg
• 1 teaspoon grated orange zest
• 1 cup dried black currants

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with parchment paper.
   
   In the bowl of an electric mixer fitted with a pastry hook, combine the flour, sugar, baking soda, and salt. Add the butter and mix on low speed until the butter and flour are combined.
   
   In a measuring cup, lightly beat the buttermilk, egg, and orange zest with a fork. With the mixer on low speed, slowly fold the buttermilk mixture into the flour mixture. Mix the blackcurrants with a tablespoon of flour and fold into the dough. It should be very wet.
2. Place the dough on a well-floured board and knead it a few times to form a round loaf. Place it on the prepared baking sheet and make a small cross-shaped cut on top with a serrated knife. This cut should, as the Irish say, allow the fairy spirits to escape. The cut should extend all the way to the edges of the loaf.
   
   Bake for 45-55 minutes, until a toothpick comes out clean. Tapping the loaf should make a hollow sound.
   
   Cool slightly on a wire rack. Serve warm or at room temperature.