Classic Sally Lunn Buns
This cherished recipe for Classic Sally Lunn Buns hails from the West Country of England, near Bath, a city steeped in Roman heritage. The Sally Lunn buns have delighted visitors and locals alike since the 1700s with their light, buttery texture and subtle sweetness. Traditionally enjoyed toasted with rich butter, these iconic buns offer a taste of history and are a perfect companion to your afternoon tea. Preparing this repertoire will transport you to the quaint charm of Bath, where the legacy of Sally Lunn continues to be celebrated today.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
plain flour
3 ounces
warm milk
5 fluid ounces
caster sugar
1 teaspoon
dried yeast
2 teaspoons
plain flour
6 ounces
butter
1 ounce (softened)
caster sugar
1 ounce
egg
1
mixed spice
1 teaspoon
Instructions
1
Preheat your oven to 425°F (220°C) and grease a 6-inch deep cake tin.
2
In a mixing bowl, combine the initial 3 ounces of plain flour, 5 fluid ounces of warm milk, 1 teaspoon of caster sugar, and 2 teaspoons of dried yeast. Beat the mixture until smooth, then set it aside in a warm place and allow it to froth, which should take about 10-15 minutes.
3
Once the batter is frothy, add the remaining 6 ounces of plain flour, 1 ounce of softened butter, 1 ounce of caster sugar, 1 egg, and 1 teaspoon of mixed spice to the batter. Stir the mixture until it forms a smooth dough.
4
Pour the dough into the prepared cake tin. Cover the tin with a damp cloth or plastic wrap and let it rise in a warm location until it has doubled in size, approximately 30-60 minutes.
5
Once risen, uncover the dough and bake in the preheated oven for 35 minutes or until the loaf is golden brown and sounds hollow when tapped.
6
Remove from the oven and turn out the bun onto a wire rack to cool completely before serving.
7
These buns can be enjoyed as a single loaf or portioned into smaller rolls for individual servings. Delight in them toasted and generously spread with butter or your choice of preserves.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Sally Lunn Buns?
Classic Sally Lunn Buns are a traditional yeast bread from Bath, England, known for their light, buttery texture and subtle sweetness.
Where do Sally Lunn Buns originate?
These buns hail from the West Country of England, specifically near the city of Bath.
What is the historical significance of Sally Lunn Buns?
They have been a popular treat since the 1700s and are a celebrated legacy of the Roman heritage city of Bath.
What is the best way to serve Sally Lunn Buns?
They are traditionally served toasted and spread generously with rich butter or preserves, often during afternoon tea.
What oven temperature is required for this recipe?
The oven should be preheated to 425 degrees Fahrenheit or 220 degrees Celsius.
What type of baking tin is recommended?
A 6-inch deep cake tin that has been greased is recommended for this recipe.
How do I start the dough?
Combine 3 ounces of flour, warm milk, caster sugar, and dried yeast, then beat until smooth and let it froth.
How long should the initial yeast mixture froth?
The mixture should be set aside in a warm place for approximately 10 to 15 minutes until it becomes frothy.
What ingredients are added after the mixture froths?
After frothing, add the remaining flour, softened butter, sugar, one egg, and mixed spice.
How much total flour is used in the recipe?
A total of 9 ounces of plain flour is used, split into 3 ounces for the starter and 6 ounces for the final dough.
How long does the dough need to rise in the tin?
The dough should rise in a warm location for about 30 to 60 minutes, or until it has doubled in size.
What is the total baking time?
The loaf should bake for approximately 35 minutes.
How can I tell if the Sally Lunn Bun is done?
The bun is ready when it is golden brown and sounds hollow when tapped on the bottom.
Should the dough be covered while rising?
Yes, cover the tin with a damp cloth or plastic wrap to prevent the dough from drying out while rising.
What spice is used in this recipe?
The recipe calls for one teaspoon of mixed spice to add a subtle flavor.
Can I make individual rolls instead of a single loaf?
Yes, the dough can be portioned into smaller rolls for individual servings instead of a single large bun.
What type of yeast is needed?
This recipe requires 2 teaspoons of dried yeast.
How should the milk be prepared?
The recipe requires 5 fluid ounces of warm milk to help activate the yeast.
What kind of sugar is best for this recipe?
Caster sugar is used for its fine texture, which blends easily into the dough.
Is the butter melted or softened?
The butter should be softened before being stirred into the dough.
How should the bun be cooled?
Turn the bun out onto a wire rack to cool completely after removing it from the oven.
Is this recipe suitable for afternoon tea?
Absolutely, these iconic buns are considered a perfect companion to a traditional afternoon tea.
What is the texture of the finished bun?
The finished Sally Lunn bun has a notably light and buttery texture.
How many eggs are in this recipe?
This recipe uses one egg.
Can I use these buns for savory toppings?
While traditionally served with butter or preserves, their subtle sweetness allows for various toppings.
Is it necessary to grease the tin?
Yes, greasing the 6-inch deep cake tin is a necessary step to ensure the bun does not stick.
What does 'mixed spice' usually contain?
Mixed spice is a classic British blend often containing cinnamon, nutmeg, and allspice.
How long is the total preparation time including rising?
Total prep time includes 15 minutes of frothing, 30-60 minutes of rising, and 35 minutes of baking.
Is this a historical recipe?
Yes, it is a historical recipe that celebrates the 18th-century culinary heritage of Bath.
Why should I tap the bun to check for doneness?
Tapping the bun and hearing a hollow sound indicates that the internal structure is fully baked and set.