Sally Lunn Bun

Name: Sally Lunn Bun
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: West Country
Ingredients: 375 g strong white bread flour; 7 g fast-action dried yeast; 25 g caster sugar; 1 tsp Fine sea salt; 150 ml Whole milk; 60 g Unsalted butter; 2 large eggs; 50 ml warm water; 1 tbsp milk for glazing

A famous historic Bath speciality, this large enriched yeast bun has a delicate brioche crumb. Serve freshly sliced, toasted, and laden with salted butter.

🇬🇧United Kingdom· South West England

Prep: 25 min
Cook: 30 min
Total: 55 min
Servings: 4
Difficulty: Medium
Calories: 380 kcal

Ingredients

0 of 9 gathered

Servings

375 g strong white bread flour — plus extra for dusting
7 g fast-action dried yeast — one standard sachet
25 g caster sugar
1 tsp Fine sea salt
150 ml Whole milk — lukewarm
60 g Unsalted butter — softened at room temperature
2 large eggs — beaten
50 ml warm water
1 tbsp milk for glazing — for brushing the top

Equipment

•20cm deep round cake tin
•large mixing bowl
•measuring jug
•pastry brush
•wire cooling rack

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 14 g
carbs: 52 g
fibre: 3 g
protein: 10 g
calories: 380 kcal

Instructions

1
Grease a deep 20cm round cake tin with butter and line the base with greaseproof paper.
2
Mix the bread flour, yeast, caster sugar, and salt together in a large mixing bowl.
3
Whisk the lukewarm milk, warm water, softened butter, and beaten eggs together in a jug.
4
Pour the liquid into the flour mixture and beat vigorously with a wooden spoon for 5 minutes.
5
Spoon the soft, sticky dough into the prepared tin and smooth the top evenly.
6
Cover loosely with a clean tea towel and leave to prove in a warm place for 1 hour.
7
Preheat your fan oven to 180°C.
8
Brush the risen top very gently with a tablespoon of milk using a pastry brush.
9
Bake on the middle shelf for 25 to 30 minutes until deep golden brown.
10
Turn the bun out onto a wire cooling rack and leave to cool completely before slicing.

Chef's tips

The dough for a Sally Lunn bun is far wetter than standard loaf dough, closer to a thick batter. Resist adding extra flour, as the moisture gives the bun its signature airy texture. For authentic service, slice horizontally into thick discs and toast under a hot grill before buttering.

Ingredient substitutions

fast-action dried yeast → 15g fresh yeast dissolved into the warm milk
whole milk → semi-skimmed milk

Storage

Store the un-toasted bun in an airtight tin at room temperature for up to three days.

Reheating

Slice into thick horizontal rounds and toast under a medium grill for two minutes per side.

Common mistakes to avoid

•Adding extra flour to make a kneadable dough, which results in a heavy and dense bake.
•Proving in a spot that is too hot, which collapses the delicate yeast structure.
•Attempting to slice the bun straight from the oven before it has cooled and set.

Serving suggestions

Split horizontally, toast lightly under the grill, and slather with salted butter.Serve warm with clotted cream and strawberry jam for afternoon tea.Toast slices and top with potted shrimp or strong cheddar for a savoury treat.