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Sally Lunn buns
Big, light brioche-style bun from Bath
BritishThe Sally Lunn is a huge, airy, enriched bun from the Georgian city of Bath, where an old house by the Abbey still serves it split and toasted, sweet with cinnamon butter or savoury with cheese. The dough is soft, with plenty of egg, butter and cream, so it bakes up light like brioche. Chef's tip: the dough is very soft; use a cake tin to hold its shape rather than shaping it freehand.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 8
Ingredients
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Method
0/5 doneStep 1: Mix the 16 oz strong white bread flour, ¼ oz instant dried yeast, 1 oz caster sugar, 1 tsp salt and 1 lemon zest. Whisk the ¾ cup milk, ½ cup double cream, 2 eggs and 2 ⅛ oz butter, add to the flour and beat well for 5 minutes to a soft, sticky dough.
8 minStep 2: Cover and rise 1 hour, until doubled.
60 minStep 3: Divide in two and drop each into a greased 15 cm round cake tin, pressing to fill it. Cover and rise 45 minutes, until it reaches the top of the tin. Heat the oven to 400°F (350°F fan).
45 minStep 4: Brush the tops with 1 egg and bake 20–25 minutes until deep golden; a skewer comes out clean. A common mistake is adding more flour to firm the dough, which loses the lightness.
25 minStep 5: Cool on a rack. Serve sliced horizontally, toasted and buttered.
10 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 7 g
- Carbs
- 40 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
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Good to know
- How long does sally Lunn buns take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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