I recommend eating one of these for breakfast with lots of unsalted butter, which gives all the sweetness I need, but if you want a sweeter bun, add 50ml runny honey along with the yogurt and egg. Like any soda bread, these buns are as good eaten with a slice of cheese, as they are with butter and jam, and the slightly more exotic scent of the fennel seeds and the bursts of tart flavour from the cranberries, don't stop these from having the cosiness of a — perhaps fictional — Irish parlour. And while they are not something I would knock up for an everyday breakfast, when I've got time on my hands I love to get said hands working a dough to conjure up a batch of these. A cursory glance at the recipe will show you how gratifyingly easy they are to make. For US cup measures, use the toggle at the top of the ingredients list.