Sally Lunn Buns
INGREDIENTS
- 1 ¼ cup whole milk
- 6 tablespoons of butter at room temperature
- ¼ cup sugar
- 3 3/4 cup of bread flour (or all purpose)
- 7g instant yeast or active dry yeast.
- 3 eggs, divided (1 Egg for the egg wash)
- The zest of 1 lemon
- 1 ½ teaspoons of salt
METHOD
1. Warm the milk over low heat.***If you are using instant yeast, heat the full amount of milk. If you are using active dry yeast, warm only 1 cup on the stove. Take the other 1/4 cup and mix with the yeast and a sprinkle of sugar to activate the yeast.
2. Add the sugar and dissolve.
3. Once warm, add the butter and melt in.
4. Set mixture aside to cool to 110° or cooler before adding it to the other ingredients, so you don’t kill the yeast.
5. Sift flour into a large bowl or a stand mixer. If using instant yeast, whisk in to flour.
6. Once milk mixture is cooled to 110° add to flour and mix.
7. Add lemon zest, 2 eggs, and salt and mix. If you are using active dry yeast, add that last.
8. Work dough until it comes together and forms a smooth sticky dough. (About 8 minutes on medium speed) It will not form into a ball.
9. Cover and let rise for 60 - 90 minutes or until doubled in size.
10. Once doubled, punch down dough and put out onto a lightly floured surface and separate into 3 or 6 pieces, depending on the size bun you would like.
11. Form dough into balls and place on lined baking sheet, slightly flattening into a cake. Cover and let rise for another 45 - 60 minutes.
12. Preheat oven to 400°F / 200°C and make an egg wash with a whole egg (or egg white if you used the saffron for color).
13. Bake buns for 15 minutes, tenting them if they begin to brown too much. An instant read thermometer should read 190°F-200°F (approx.90°C).
14. Cool on a wire rack and serve warm with butter, jam or clotted cream.
