Sally Lunns

The story is that Sally Lunn was a refugee who travelled from France to England during the 17th century and made a living by selling these large flattish buns in Bath from her secret recipe.

Sally Lunns - large flat bunsPreparation time – 15 minutes plus 30–45 minutes proving
Cooking time – 20 minutes
Calories per roll – 602 Kcal
Fat per roll – 17g of which saturated – 8.4g
Serves – 4
Suitable for vegetarians

Strong plain flour 500g (1lb 2oz)
Fast-acting dried yeast 7g sachet
Salt 1 tsp
Eggs 2, lightly beaten
Milk 300ml (½ pint), warmed to blood heat
Butter 50g (2oz) melted

1 Tip the flour into a bowl and stir in the yeast and salt. Reserve about 1 tbsp beaten egg, then beat the rest with the milk and butter and pour into the flour mixture. Mix together well to give a soft dough. Knead the dough for about 10 minutes on a lightly floured surface until it is stretchy.

2 Preheat the oven to 220°C/425°F/Gas 7 and butter two 18cm (7in) sandwich tins.

3 Divide the dough in half and shape each half into a flattish round ball and place in the sandwich tins. Cover with oiled cling film and leave them in a warm place until the dough has doubled in size.

4 Brush the reserved egg over the top of the loaves to glaze them. Bake the loaves towards the top of the oven for 15–20 minutes, until they have risen and are a golden colour. When lifted out of the tins, the loaves should sound hollow when tapped on the base – if they don’t, return them to the oven and cook for a little longer.

5 Remove the loaves from the oven and transfer to a wire rack. Serve them warm or cold, split in half and served as they are or lightly toasted, or fill them with your favourite savoury combination and eat like a sandwich.

Cook’s tip
If you want really glossy and deeper colour crusts, the buns may be brushed with a second coating of extra egg glaze halfway through the cooking process.

Recipe taken from Around Britain Dairy Cookbook

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