There are many Irish Halloween traditions in Ireland. One of my favorites is barmbrack.
Barmbrack is at the very core of the Irish Halloween traditions. The Halloween Brack, much like Christmas pudding traditionally contained various objects baked into the sweet bread. These various items were used for fortune-telling. In the barmbrack items like a pea, a stick, a piece of cloth, a small coin (originally a silver sixpence), and a ring were traditionally used. When an item is received in the slice, had a meaning for that person. For instance, if you got the pea, the person would not marry that year, the stick, you’ll have an unhappy marriage, the cloth or rag meant bad luck or you’ll be poor; the coin, of course, meaning you’ll have good fortune or be rich and the ring, meant you would be wed within the year. Other items also added to the brack were medals, usually of the Virgin Mary to symbolize going into the priesthood or becoming a nun, although this tradition isn’t very popular today.
1 teaspoon dry active yeast
⅔ cup/158 milliliters lightly warmed milk
1 egg, beaten
1 ⅔ cups/214 grams all-purpose flour, plus flour for dusting
¼ teaspoon cinnamon ¼ teaspoon clove
¼ teaspoon mace ( Mace is made from the lacy, red outer coating that covers the shell around the nutmeg kernel. )
½ teaspoon salt
2 tablespoons/28 grams unsalted butter, softened, more for greasing pan
¼ cup/50 grams granulated sugar
½ cup/75 grams golden raisins
½ cup/75 grams black raisins
½ cup/75 grams currants
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
In a small bowl, whisk the yeast and milk together. Leave it to bubble slowly in a warm spot for 10 minutes, then whisk in the beaten egg.
In a large mixing bowl or the bowl of a stand mixer, put the flour, cinnamon, clove, mace, salt, butter, and sugar. Mix well, incorporating butter with fingertips (or paddle, if using a mixer) until absorbed.
Pour the yeast-milk-egg mixture into the flour mixture and stir with a wooden spoon (or dough hook, with mixer).
When the dough begins to come together, add the raisins, currants, lemon zest, and orange zest, then mix to combine. It will be a somewhat sticky dough. Dust lightly with flour, turn out onto a floured surface, and knead for a few minutes until the dough feels smooth. Pat dough into a rectangle.
Butter a loaf pan and lay in the dough, pushing down so the dough covers the bottom of the pan. Stretch plastic wrap loosely over the pan and put it in a warm place, covered with a kitchen towel, for about an hour, until doubled in size. Uncover.
Heat the oven to 350 degrees and center a rack in the oven. Bake loaf on the centered rack for 45 minutes, until well browned. Carefully tip the loaf out of the pan onto a cooling rack. To tell whether it’s done, thump the bottom of the loaf with your fingertips; it should sound hollow. Let cool to room temperature before slicing, if possible. ( NYT recipe)
To wish someone a happy Halloween, you can say:
Oíche Shamhna Shona Duit (EE-hyeh HOW-nuh HUN-uh ditch*)