Friday, 25 October 2019

Foodie Friday – Sally Lunns

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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