Sally Lunn buns are a historic and delightful treat that is soft, fluffy, and perfect for almost any meal or special occasion. Originating from Bath, England, these buns have a rich, buttery taste and an airy texture that makes them stand out from other bread. Whether you’re making them for a luxurious brunch, a special breakfast, or to enjoy with afternoon tea, Sally Lunn buns are incredibly versatile. This recipe will guide you step by step to create these golden-brown buns at home, with tips for dietary adaptations, flavor variations, and even storage solutions
As a bonus, the recipe includes several alternative ingredients and techniques, making it easy to tailor the buns to dietary preferences such as gluten-free, vegan, or dairy-free.
So, let’s dive into the world of baking Sally Lunn buns and discover just how easy it is to prepare this classic delight! Looking for more baking ideas? Check out our Breakfast category for additional recipe inspiration.
Ingredients Overview for Sally Lunn Buns Recipe: What You’ll Need to Bake Like a Pro
To make the perfect Sally Lunn buns, it all begins with the right ingredients. These buns combine the richness of a cake with the fluffiness of a bread roll, using a handful of simple ingredients that you likely already have in your pantry. However, we’ll also provide alternative options for those with dietary needs, such as gluten-free or dairy-free variations.
Main Ingredients for Sally Lunn Buns
- All-Purpose Flour: This is the primary ingredient that forms the foundation of Sally Lunn buns, giving them their light and fluffy texture. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. You can also add a teaspoon of xanthan gum to help with the dough’s elasticity.
- Whole Milk: Milk adds a richness and moisture to the dough, making the buns tender. To make the recipe dairy-free, you can substitute whole milk with almond milk or oat milk. Both options maintain a creamy texture and complement the other ingredients well.
- Butter: Butter gives these buns their characteristic flavor and softness. For a vegan or dairy-free option, you can use plant-based butter. This ensures that you maintain the rich, buttery taste while adhering to dietary restrictions.
- Eggs: Eggs help to bind the dough, creating a tender crumb. They also add richness and help with the rising process. If you prefer an egg-free version, you can substitute eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg).
- Sugar: Sugar sweetens the dough without overpowering it. For a healthier option, you can use coconut sugar or a sugar-free alternative such as stevia or erythritol. This ensures a lower-calorie option without sacrificing taste.
- Instant Yeast: Instant yeast is essential for the dough to rise and become light and fluffy. If you’re using active dry yeast instead of instant yeast, make sure to dissolve it in warm milk to activate it before mixing it with the other ingredients.
- Salt: Salt balances the sweetness of the dough and enhances the overall flavor of the buns. Don’t skip this step, as it makes a significant difference in the final taste.
- Water: Water is used to dissolve and activate the yeast if you’re not using instant yeast, helping the dough rise and become soft.
Want more snackable bread recipes? Head over to our Snacks category for even more tasty ideas.
Substitutions for Dietary Preferences
- Gluten-Free Option: Use gluten-free all-purpose flour and a teaspoon of xanthan gum to mimic the elastic texture of regular flour.
- Vegan Option: Replace butter with plant-based butter, whole milk with almond milk, and eggs with flax eggs.
- Low-Sugar Option: Substitute regular sugar with a natural sweetener like stevia or monk fruit.
Tools Needed for Sally Lunn Buns: Essential Kitchen Tools for Perfect Buns
Baking Sally Lunn buns doesn’t require advanced kitchen tools, but having the right equipment will make the process smoother and more enjoyable. Whether you’re a seasoned baker or a beginner, these tools are essential to create the perfect batch of Sally Lunn buns. And if you don’t have all the tools, we’ll suggest easy alternatives so you can still bake with confidence.
Must-Have Tools for Making Sally Lunn Buns
- Mixing Bowls: You’ll need at least two large bowls—one for mixing the dough and one for letting it rise. A large bowl ensures enough room for the dough to double in bulk. If you have a stand mixer, you can also use its bowl for the dough, but be sure to grease it lightly to prevent sticking during the rise.
- Measuring Cups and Spoons: Accurate measurements are key to baking success. Use measuring cups and spoons to ensure you have the right proportions of ingredients, especially when working with flour and liquids.
- Stand Mixer (Optional): A stand mixer with a dough hook attachment can make kneading the dough quicker and easier. If using one, mix the dough on medium speed until it comes together smoothly. However, if you don’t have a stand mixer, you can knead the dough by hand for about 8-10 minutes.
- Whisk: Use a whisk to mix the eggs, sugar, and butter together. A whisk helps to incorporate air into the mixture, ensuring a light and airy dough.
- Wooden Spoon or Spatula: For mixing the dough, a sturdy wooden spoon or spatula works best. They are strong enough to handle the thick dough, and a spatula can help scrape the sides of the bowl clean.
- 9-inch Round Cake Pan: The traditional shape for Sally Lunn buns is round, so using a 9-inch round cake pan is ideal. However, if you prefer individual buns, you can use muffin tins for smaller portions or even a loaf tin to create a more bread-like version.
- Plastic Wrap or Clean Kitchen Towel: When letting the dough rise, it’s important to cover the bowl to trap in warmth and moisture. You can use plastic wrap or a clean kitchen towel to cover the dough, allowing it to double in bulk more efficiently.
- Kitchen Scale (Optional): For more precise measurements, a kitchen scale is useful. This is especially important if you’re using alternative flours, which may have different densities from regular flour.
Substitutes for Tools You Might Be Missing
- No Stand Mixer? No problem! You can knead the dough by hand on a floured surface for about 8-10 minutes, or until the dough becomes smooth and elastic.
- No Cake Pan? You can use muffin tins or a loaf pan to shape the buns. Adjust the baking time slightly depending on the size of the pan.
- No Plastic Wrap? Simply cover the bowl with a damp kitchen towel to trap in moisture and allow the dough to rise properly.
For more recipes that use basic kitchen tools, visit our Dinner category for similar baking ideas.
Step-by-Step Instructions for Sally Lunn Buns: How to Bake Like a Pro
Now that you have all your ingredients and tools ready, it’s time to dive into the baking process! Baking Sally Lunn buns may seem a bit challenging at first, but if you follow these step-by-step instructions, you’ll find that it’s actually a very simple and rewarding recipe. These steps will walk you through the process of mixing, kneading, proofing, and baking to ensure your buns turn out perfectly fluffy and golden.
Step 1: Activate the Instant Yeast
In a small bowl, combine 1 cup of lukewarm water (about 100°F or 38°C) with 1 tablespoon of instant yeast. Stir gently until the yeast dissolves. Cover the bowl with plastic wrap and let the yeast sit for about 5-10 minutes, or until it becomes frothy. The froth indicates that the yeast is alive and active, which is crucial for the dough to rise properly.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together 2 large eggs, 1/4 cup of sugar, and 1/2 cup of melted butter until well combined. The mixture should be slightly thick and creamy. Once the yeast mixture is ready, add it to the wet ingredients and whisk until fully incorporated.
Step 3: Combine the Dry Ingredients
In a separate mixing bowl, combine 4 cups of all-purpose flour and 1 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a soft dough forms. If you’re using a stand mixer, switch to the dough hook and mix on medium speed for about 5-7 minutes, or until the dough becomes smooth and elastic.
Step 4: Knead the Dough
If you are kneading by hand, transfer the dough to a floured surface and knead for 8-10 minutes. The dough should be slightly sticky but smooth. If the dough feels too sticky, gradually add a little more flour until it becomes manageable.
Step 5: Let the Dough Rise
Place the dough in a large greased bowl and cover with plastic wrap or a kitchen towel. Let the dough rise in a warm place for 1-2 hours, or until it has doubled in bulk. A good tip is to place the dough in the oven with just the oven light on (not the heat), as this creates the perfect environment for the dough to rise.
Step 6: Shape the Dough
Once the dough has doubled in bulk, punch it down to release the air. Transfer the dough to a floured surface and shape it into a round loaf, or divide it into smaller portions if you’re making individual buns. Place the shaped dough into a greased 9-inch round cake pan or muffin tins.
Step 7: Second Rise
Cover and let the shaped dough rise again for 30 minutes to 1 hour, or until it has puffed up noticeably. This second rise is essential for achieving light, airy Sally Lunn buns.
Step 8: Bake the Sally Lunn Buns
Preheat your oven to 375°F (190°C). Bake the buns for 25-30 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. Allow them to cool for a few minutes before slicing or serving.
For more breakfast recipes using similar baking techniques, visit our Breakfast section.
Flavor Variations for Sally Lunn Buns: How to Make the Recipe Your Own
One of the best things about Sally Lunn buns is their versatility. While the classic version is delicious on its own, there are numerous ways to customize the recipe to suit different tastes, dietary preferences, or occasions. Here are a few flavor variations to get your creative juices flowing:
1. Vegan Sally Lunn Buns
If you’re following a vegan diet or want to try a plant-based version, it’s easy to adapt this recipe. Simply replace the butter with plant-based butter, the milk with almond or oat milk, and the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). This ensures that the buns remain rich and fluffy, even without dairy or eggs.
2. Gluten-Free Sally Lunn Buns
For those with gluten intolerance, making a gluten-free version of Sally Lunn buns is simple. Substitute the all-purpose flour with a gluten-free flour blend. Depending on the flour blend you choose, you may need to add 1 teaspoon of xanthan gum to mimic the elastic texture that gluten provides. Be sure to let the dough rise until it has doubled in bulk, as gluten-free flours tend to take longer to proof.
3. Herb-Infused Sally Lunn Buns
For a savory twist, consider adding fresh herbs like rosemary, thyme, or sage to the dough. These herb-infused buns are perfect for serving with soups, stews, or as an accompaniment to a savory brunch. Simply chop the herbs finely and mix them into the dough after the first rise.
4. Sweet Cinnamon-Sugar Sally Lunn Buns
For those with a sweet tooth, a cinnamon-sugar variation of Sally Lunn buns can be a delightful treat. Before shaping the dough, sprinkle a generous amount of cinnamon and sugar mixture over it. You can even roll the dough into smaller cinnamon bun shapes. Top the baked buns with a light glaze made from powdered sugar and milk for a decadent dessert.
Looking for more snackable bread ideas? Visit our Snacks section for creative twists on classic recipes.
Expert Tips for Baking Sally Lunn Buns: Achieve Perfect Results Every Time
While baking Sally Lunn buns is a straightforward process, there are several expert tips that can help you elevate your baking game and ensure perfect results every time. From mastering the proofing process to ensuring the right texture, these tips will help you bake like a professional.
1. Don’t Rush the Proofing Process
The key to soft and fluffy Sally Lunn buns is allowing the dough to rise fully. After mixing and kneading the dough, cover and let rise in a warm, draft-free environment until it has doubled in bulk. If your kitchen is too cold, try placing the dough in the oven with just the oven light on. This gentle warmth will encourage the yeast to activate and allow the dough to rise properly.
2. Use Fresh Instant Yeast
Always check the expiration date on your instant yeast before using it. If the yeast is old or expired, your dough may not rise properly. Instant yeast works faster than active dry yeast and doesn’t require pre-dissolving, but if you prefer active dry yeast, make sure to activate it in warm water first. You’ll know the yeast is ready when it becomes frothy.
3. Knead the Dough to the Right Consistency
Kneading the dough properly is crucial to developing the gluten structure that gives Sally Lunn buns their airy texture. If you’re using a stand mixer, knead the dough on medium speed for about 5-7 minutes. If kneading by hand, work the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
4. Get Creative with Toppings
Although Sally Lunn buns are traditionally served plain or with butter, you can elevate them with creative toppings. For a sweet finish, dust the buns with powdered sugar or drizzle them with honey. For a savory option, top them with melted cheese or garlic butter. The possibilities are endless, and you can adapt the buns to suit your taste or the occasion.
Nutritional Information for Sally Lunn Buns: A Healthy Yet Indulgent Treat
Sally Lunn buns, while indulgent, can be adapted to fit within various dietary guidelines. Below is an estimate of the nutritional content for a standard-sized bun, assuming the use of traditional ingredients such as butter, eggs, and whole milk. Keep in mind that substitutions such as plant-based butter or gluten-free flour may alter the nutritional values slightly.
- Calories: 250-300 calories per bun
- Carbohydrates: 35-40 grams
- Protein: 6-8 grams
- Fat: 10-12 grams
- Fiber: 1-2 grams
- Vitamins: Sally Lunn buns made with whole milk, butter, and eggs provide essential vitamins such as vitamin A, calcium, and some protein, making them a moderate source of nutrition despite their indulgent taste.
If you’re looking for a lighter version of Sally Lunn buns, consider using sugar substitutes such as stevia or monk fruit, and replace the butter and milk with plant-based alternatives like almond milk and vegan butter. This can reduce the overall fat and calorie content while maintaining the buns’ delicious texture.
For more in-depth nutritional information, you can visit trusted resources like Healthline for further insights into calories and nutrients in common baked goods.
Serving Suggestions for Sally Lunn Buns: Perfect Pairings for Every Occasion
Sally Lunn buns are versatile and can be served in various ways depending on the occasion. Whether you’re planning a special brunch, an afternoon tea, or a cozy family breakfast, here are some serving suggestions to enhance your Sally Lunn bun experience.
1. Serve with Butter and Jam
The classic way to enjoy Sally Lunn buns is to serve them warm with a generous smear of butter and your favorite fruit jam. The light sweetness of the bun pairs beautifully with the richness of butter, while the jam adds a fruity contrast that makes every bite irresistible.
2. Make a Savory Brunch Sandwich
For a more savory option, slice the buns in half and fill them with smoked salmon, cream cheese, and fresh herbs like dill or chives. This combination creates a luxurious brunch sandwich that is both satisfying and elegant.
3. Pair with Clotted Cream and Lemon Curd
For a traditional British afternoon tea experience, serve the buns with clotted cream and lemon curd. The buttery richness of the buns complements the cream, while the tartness of the lemon curd cuts through the richness for a balanced bite.
4. Create a French Toast Twist
For a decadent breakfast, turn leftover Sally Lunn buns into French toast. Simply dip slices of the bun in a mixture of beaten eggs, milk, and vanilla, then fry them in butter until golden brown. Serve with maple syrup and fresh fruit for an indulgent breakfast treat.
Looking for more brunch ideas? Visit our Brunch section for additional pairing suggestions.
Storage Tips for Sally Lunn Buns: How to Keep Them Fresh and Delicious
Sally Lunn buns are best enjoyed fresh, but if you have leftovers, there are several ways to store them while maintaining their softness and flavor. Here’s how you can store Sally Lunn buns at room temperature, in the fridge, or in the freezer to enjoy them later.
1. Storing at Room Temperature
If you plan to eat the buns within 1-2 days, store them in an airtight container at room temperature. Make sure to keep them in a cool, dry place away from direct sunlight, as moisture and heat can make them go stale more quickly. If stored properly, the buns will stay soft for a day or two, but it’s best to reheat them before serving to restore their fluffiness.
2. Refrigerating for Longer Freshness
For longer storage, you can refrigerate the buns for up to a week. To keep them fresh, wrap each bun individually in plastic wrap and place them in an airtight container. When you’re ready to eat, simply reheat the buns in the oven at 350°F for 5-7 minutes to bring back their soft texture.
3. Freezing Sally Lunn Buns
Sally Lunn buns freeze exceptionally well, making them a great make-ahead option for busy weeks or special occasions. To freeze the buns, wrap each bun tightly in plastic wrap and place them in a freezer-safe ziplock bag. You can store them in the freezer for up to three months. When you’re ready to enjoy, thaw the buns overnight in the refrigerator and reheat them in the oven at 350°F for about 10 minutes to bring back their warm, fresh-baked taste.
FAQs About Sally Lunn Buns: Your Top Questions Answered
1. Can I make Sally Lunn buns ahead of time?
Yes! Sally Lunn buns are perfect for making ahead of time. You can prepare the dough the night before and let it rise in the refrigerator overnight. The slow rise in the fridge allows the dough to develop more flavor, and all you’ll need to do the next day is shape the buns and let them rise again before baking.
2. What’s the difference between Sally Lunn buns and brioche?
While both Sally Lunn buns and brioche are rich, buttery breads, the key difference lies in the ratio of ingredients. Brioche contains more butter and eggs, giving it a richer, denser texture. Sally Lunn buns, on the other hand, are lighter and fluffier, with a slightly less buttery taste.
3. Can I freeze Sally Lunn buns?
Yes, Sally Lunn buns freeze beautifully. Simply wrap each bun in plastic wrap and place them in a freezer-safe bag. When you’re ready to eat them, thaw the buns in the refrigerator overnight and reheat them in the oven for a few minutes to restore their softness.
For more answers to your baking questions, explore our Breakfast section for common tips and tricks.
Conclusion: Why You Should Try Making Sally Lunn Buns Today
Sally Lunn buns are a delightful combination of bread and cake, making them the perfect treat for any occasion. Whether you’re serving them for brunch, breakfast, or an afternoon snack, these buns are sure to impress your family and guests. Plus, with the option to customize them to fit dietary preferences or personal tastes, Sally Lunn buns are a versatile recipe you’ll want to make again and again.