Name: Sally Lunns
Yield: For 10 buns
Cuisine: United Kingdom
Ingredients: ¼ tsp ground nutmeg; 60 g (2¼ oz) raw (demerara) sugar or white sugar; 500 g (1 lb 2 oz) strong white bread flour; 1 egg yolk + 1 tbsp milk, for egg wash; 150 ml (5 fl oz) lukewarm full-fat milk; 15 g (½ oz) dried yeast; butter, for greasing; 150 ml (5 fl oz) cream with at least 40% fat; 2 eggs; 5 g (⅛ oz) fine sea salt; 50 g (1¾ oz) butter, at room temperature, cubed; flour, for dusting

Preparation info

For
10
buns

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

Where does the name Sally Lunn come from? All the popular legends are variations on the story of Solange Luyon, a Huguenot girl who fled to Bath in the 18th century. She worked in a bakery and sold her buns on the street from a basket on her arm. When the baker discovered that Solange had a gift for baking light, luxurious brioche, he had her bake these buns and named them Sally Lunns. The first known recipe for these also comes from this century and appeared as a poem in 1796 in The Mon

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Ingredients

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