Sally Lunn Tea Bread Original Recipes

GOLDEN TEA BUNS (SALLY LUNN BUNNS)

Golden Tea Buns (Sally Lunn Bunns) image

This recipe is different from the other recipes posted in that it calls for heavy cream. Published in Gourmet magazine, November 1992. These buns are easy to make, no kneading.

Provided by swissms

Categories Yeast Breads

Time 4h12m

Yield 24 buns, 24 serving(s)

Number Of Ingredients 7

Ingredients

1 cup heavy cream
1/2 cup unsalted butter, cut into pieces
2 1/2 teaspoons active dry yeast (1 package)
1/3 cup sugar
1 1/2 teaspoons salt
4 large eggs
3 3/4 cups all-purpose flour

Steps:

In a small saucepan, heat the cream with the butter over low heat until the butter is melted. Pour the mixture into a large bowl and let it cool to lukewarm.
Stir in the yeast, sugar, and salt and let the mixture stand for 5 minutes, or until foamy.
Beat in the eggs, 1 at a time, beating well after each addition, and add the flour, about 1 cup at a time, beating after each addition until the batter is smooth.
Let the batter rise, covered with a kitchen towel, in a warm place for 3 hours, or until it is double in bulk.
Beat the batter well to deflate it and divide it among 24 buttered or paper-lined 1/2-cup muffin tins, filling each tin about halfway.
With buttered fingers smooth the tops. Let the buns rise, covered with a kitchen towel, in a warm place for 1 hour, or until they are double in bulk.
Bake the buns in the middle of a preheated 375°F oven for 12-17 minutes, or until tester comes out clean and the buns are golden. Serve warm.

SALLY LUNN TEA BREAD - ORIGINAL RECIPE

Sally Lunn Tea Bread - Original Recipe image

I grew up in the West Country of England near the Roman city of Bath. A favourite treat on a Saturday was to go to home of the famous Bath buns and have them toasted with lashings of butter. Sally Lunn sold these buns in Bath in the 1700s and you can still buy them there today. This is the original recipe for Sally Lunn buns. Prep time does not include time for batter to froth and dough to rise.

Provided by JustEmma

Categories Yeast Breads

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 ounces plain flour
5 fluid ounces warm milk
1 teaspoon caster sugar
2 teaspoons dried yeast
6 ounces plain flour
1 ounce butter
1 ounce caster sugar
1 egg
1 teaspoon mixed spice

Steps:

Preheat oven to 425f, grease a 6 inch deep cake tin.
Combine all the batter ingredients in a bowl, beat until smooth and leave in a warm place until it goes frothy.
Add all the dough ingredients to the batter and stir until smooth. Pour batter into the tin, cover and leave until doubled in size.
Bake uncovered for 35 minutes, until golden brown.
Turn out on wire rack and leave to cool.
This mixture can be made as one large loaf, or as smaller buns which can be split and toasted.

SALLY LUNN

Sally Lunn image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 1 loaf

Number Of Ingredients 8

Ingredients

1 (1/4-ounce) package active dry yeast
1/3 cup sugar
1/2 cup warm water (110 to 115 degrees)
1/2 cup milk
1/2 cup (1 stick) unsalted butter, plus more for pan
3 1/2 to 4 cups all-purpose flour
1 teaspoon salt
3 large eggs, lightly beaten

Steps:

In a large liquid measuring cup, mix together yeast, sugar, and water; let stand until foamy, about 5 minutes.
Meanwhile, place milk and butter in a small saucepan and heat over medium heat until butter is melted. Remove from heat and let stand until mixture is lukewarm (110 to 115 degrees).
In a large bowl, mix together flour and salt. Add milk mixture to flour mixture. Stir eggs into yeast mixture and add to flour mixture; stir until a stiff dough forms. Cover bowl with plastic wrap and let stand in a cool place until doubled in size, about 1 1/2 hours.
Butter a Pullman loaf pan measuring 13 1/2 by 4 1/2 inches across the top and 12 3/4 by 3 3/4 inches across the bottom. Deflate dough by beating down with a wooden spoon for about 1 minute. Transfer dough to prepared loaf pan; cover and let rise until dough reaches top of pan, 1 1/2 to 2 hours.
Preheat oven to 375 degrees.
Uncover dough and transfer to oven; bake until bread is dark and golden on top and sounds hollow when tapped with your knuckles, 40 to 45 minutes.
Remove pan from oven and turn bread out onto a wire rack; serve warm or let cool, if desired.

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