Spotted Dog (Irish Soda Bread With Raisins)

Preheat the oven to 425°F and lightly grease a half-sheet pan.
In a small bowl, pour warm water over the raisins and let sit for 10 to 15 minutes to soften the raisins. Drain.
In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and sugar. Stir well with a whisk to combine the ingredients and aerate them.
In another bowl, whisk together the egg and buttermilk.
Using your fingers, cut the butter into the dry goods bowl until the butter is the size of small peas.
Create a well in the center of the dry mixture. Add the raisins and whisked egg and buttermilk to the center. Use your fingers to draw the flour into the center and mix the dough together. Do not overmix. The dough should look mostly sticky and combined, but shaggy and in clumps.
Sprinkle a little flour on your hands and the top of the dough, then turn the dough out onto the sheet pan. Shape it into a domed mound.
PRO TIP: Hand sticky and full of dough? The best way to remove it is to put a generous amount of flour on your hands and rub them together. Then wash.
With a sharp knife, let the fairies out by cutting a deep cross into the dough. Brush the top with a bit of buttermilk. Sprinkle a generous spoonful of Demerara sugar on top, if you like.
Bake for 10 minutes at 425°F, then lower the temperature to 400°F and bake for an additional 30 to 35 minutes, until the bottom sounds very hollow when tapped, and everything is a lovely golden brown. Serve warm.