I used to buy a Sally Lunn from the dairy on the way to
school. My version was an iced bun with
white icing and coconut on top.
The traditional Sally Lunn originated in the town of
Bath in England. They date back to the 1680's and are said to be named after a
Hugenot woman whose name was anglicized to Sally Lunn.
Here is a traditional recipe for them (no icing, sigh)
(thanks to not quite Nigella):
Sally Lunn Buns
- 1 cup milk
- 3/4 cup butter
- 4-4.5 cups plain all purpose flour
- 1/3 cup caster or superfine sugar
- 1 tablespoon instant dried yeast
- 4 eggs
- 2 teaspoons salt
- 1 egg mixed with 2 tablespoons milk for egg wash
Step 1 - In a small
saucepan, heat the milk and melt the butter on low heat until the butter melts
but do not boil the milk. Cool for about 15 minutes. Beat the eggs in a bowl
with a whisk until light and fluffy.
Step 2 - Meanwhile mix
the flour, sugar and yeast in the bowl of an electric mixer fitted with a
dough hook. While mixing on the lowest speed add the butter mixture and then
the eggs and mix for 6 minutes until it becomes elastic. In the last minute or
so add the salt. It will be a wet and sticky mixture but don't fret, it is
meant to be like that!
Step 3 - Grease a very
large bowl with butter and place the now very sticky dough in the bowl and
cover with cling film. Allow to rise for 1 hour to 90 minutes in a warm space
in a draught free room. It will really rise up high! Punch it down and knead
the dough for 2 minutes.
Step 4 - I made these
using greased 12cm baking tins as they looked neater that way. You can make
these free form and they will spread out more but won't quite get
the hamburger bun shape. Divide the into about 10-12 buns and
allow to rise for another 30 minutes.
Step 5 - Preheat oven to
190C/380F. Just before they are ready, brush buns with the egg glaze and bake
in oven for 15-20 minutes. Serve warm or toasted with just about anything!
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