Trying the authentic Sally Lunn Bun for the first time in Bath was absolutely amazing. I had
been exposed to a brand-new type of bun/bread/cake. A Sally Lunn Bun is a large “bread
cake” that is extremely light and tastes delicious! A few topping ideas are listed below.
Add the milk mixture into the dry ingredients and beat until combined. Beat in the eggs, and
continuing beating for 4 minutes.
Beat in the rest of the flour on a lower speed. If you have a stand mixer, attach the dough
hook and mix on a medium speed for 7 minutes. Or, using a beater, beat for 7 minutes on a
medium speed. The dough should become smooth and stretchy.
Place dough into a large bowl and cover with gladwrap. Leave it to sit at room temperature
until the dough has doubled in size, about 1 hour.
Line two 18cm x 6cm deep round cake tin with baking paper.
Knead the dough for about 2 minutes, forming in a small, round ball.
Preheat the oven to 220˚C.
Halve the dough and place into each of the cake tins. Loosely cover the cake tin with
gladwrap and leave to sit until the dough has risen to the top of the cake tin, about 30
Remove the gladwrap and place into the oven for 15-20 minutes or until golden brown.
Whilst the dough is baking heat the milk in a small pan.
Remove the bread from oven and glaze immediately with the warm milk. Leave to cool for
10 minutes before moving it to a wire rack to cool completely.
To prepare the toppings:
Beat together the butter and icing sugar.
Add the maple syrup and cinnamon until nice and smooth.
Halve the Sally Lunn Bun and spread the cinnamon butter.
Jam & Cream
Whip the cream in a small bowl.
Halve the Sally Lunn Bun and spread the jam onto one of the halves and dollop cream on