SALLY LUNN TEA BREAD - ORIGINAL RECIPE
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
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.
GOLDEN TEA BUNS (SALLY LUNN BUNNS)
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
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.
TEA BUNS
Lighter than scones, they're the perfect afternoon snack. This recipe is fairly flexible: water, milk, or orange juice all add their own subtle flavours as liquids; substitution of coconut for raisins makes a very nice dessert bun. Try what you like! The recipe, as is, is delicious with stewed rhubarb.
Provided by me2006
Categories Scones
Time 30m
Yield 6 buns, 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together dry ingredients.
- Cut in butter or margarine until well-blended and no longer lumpy.
- Add raisins.
- Add milk.
- Roll dough onto a lightly floured surface and roll with a rolling pin until 1-1/2 inches thick.
- Place on a greased baking sheet.
- Bake at 375 for 13-15 minutes.
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