Sally Lunn

Sally Lunn

By
From
Baking
Makes
2
Photographer
Vanessa Levis

An English soft sweet bun, popular for breakfast or tea-time. The recipe is said to have arrived with a French refugee in the seventeenth century.

Ingredients

Quantity Ingredient
600g plain flour, sifted
1 teaspoon salt
30g compressed yeast
or 14g dry yeast
1 teaspoon caster sugar
2 eggs
1 egg yolk
1 cup cream
1/4 cup lukewarm water
1/3 cup milk and 3 teaspoons caster sugar, to glaze

Method

  1. If using dry yeast, place the flour, salt and yeast in a large bowl. Beat the whole eggs with the egg yolks and strain into the flour. Stir in the cream and the lukewarm water.
  2. If using compressed yeast, mix the yeast with the sugar in a large bowl. Beat the whole eggs with the egg yolks and strain into the creamed yeast mixture. Stir in the cream and whisk until frothy. Add the lukewarm water. Pour the yeast mixture into the flour.
  3. Mix to a soft dough, adding a little more water if necessary. Beat well, then put in a greased bowl and cover with lightly greased plastic wrap and a clean tea towel. Put in a warm place to rise for about 1 1/2 hours or until doubled in bulk.
  4. Preheat the oven to 200°C. Grease two 20 cm cake tins.
  5. Turn the dough onto a lightly floured work surface and knead lightly. Halve the dough and shape into two rounds about 20 cm in diameter. Put the rounds into the prepared cake tins and bake for 20–25 minutes or until golden.
  6. Combine the milk and sugar and heat gently to dissolve the sugar. Remove the cakes from the oven, brush with the milk and sugar glaze and return to the oven for 30 seconds to dry the glaze.
  7. Serve warm with butter, or sliced, toasted and buttered.
Tags:
baking
bakery
margaret
fulton
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