📝 About This Recipe
Steeped in 18th-century English history, the Sally Lunn bun is a magnificent hybrid between a brioche and a cake, boasting a light-as-air crumb and a golden, buttery crust. Legend has it that Solange Luyon, a French refugee, brought this recipe to the city of Bath, where its delicate sweetness and oversized proportions became a sensation. This enriched bread is the ultimate comfort food, designed to be sliced horizontally and slathered with sweet or savory toppings.
🥗 Ingredients
The Yeast Starter
- 1/2 cup Whole milk (warmed to 110°F/45°C)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 4 cups All-purpose flour (sifted, plus extra for dusting)
- 1/3 cup Granulated sugar (adds a subtle sweetness)
- 1 teaspoon Fine sea salt
- 1/2 cup Unsalted butter (softened to room temperature)
- 2 Large eggs (at room temperature, lightly beaten)
- 1/4 cup Warm water (only if dough is too dry)
The Glaze
- 1 Egg yolk (for a deep golden shine)
- 1 tablespoon Whole milk (to thin the egg wash)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, the remaining 1/3 cup of sugar, and salt.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture and the beaten eggs.
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4
Mix on low speed until a shaggy dough begins to form. Gradually add the softened butter, one tablespoon at a time, ensuring each piece is incorporated before adding the next.
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5
Increase the speed to medium and knead for 5-7 minutes. The dough should be soft, slightly sticky, and very elastic. If it's too wet, add flour 1 tablespoon at a time.
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6
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
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8
Divide the dough into 6 equal portions (roughly 150g each). Shape each portion into a smooth, tight ball by pulling the sides under and pinching the bottom.
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9
Place the balls into greased 4-inch tart tins or onto a large parchment-lined baking sheet, spaced well apart.
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10
Cover loosely with plastic wrap and let rise for another 45-60 minutes. They should look puffy and nearly doubled again.
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11
Preheat your oven to 375°F (190°C). Whisk the egg yolk and milk together to create the glaze.
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12
Gently brush the tops of the buns with the egg wash, being careful not to deflate them.
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13
Bake for 15-20 minutes until the tops are a deep mahogany brown and the internal temperature reaches 190°F (88°C).
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14
Transfer to a wire rack. For the best texture, let them cool for at least 15 minutes before slicing.
💡 Chef's Tips
For the softest crumb, use a high-quality European-style butter with a high fat content. Avoid adding too much extra flour during kneading; the dough should remain slightly tacky to ensure a light bun. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the light on. You can make the dough the night before and let it rise slowly in the refrigerator for a more developed flavor. To test for doneness, tap the bottom of a bun—it should sound hollow.
🍽️ Serving Suggestions
Slice horizontally and toast, then spread with thick clotted cream and strawberry jam. Serve warm with a generous smear of salted butter and a pot of Earl Grey tea. Use as a base for a savory treat by topping with smoked salmon and cream cheese. Try the 'Bath way' by spreading with cinnamon butter and broiling until bubbly. Pair with a sharp cheddar cheese and apple chutney for a classic British lunch.