One of Bath’s most famous sweet treats is the Sally Lunn Bun. Whether you are an avid Jane Austen fan, a “Janeite” (a term coined in the late 1800s for her enthusiasts), or someone who enjoys afternoon tea, these buns are a must-try!
At Now We’re Moving, we describe the Sally Lunn bun as a very soft, sweet, medium-to-large bun that resembles brioche or a traditional tea cake with a twist. This delightful treat is a staple in Bath and Somerset, made from a yeast dough enriched with cream and eggs—preferably sourced locally! The bun is richer than most other buns available.
Traditionally, Sally Lunn buns were served toasted with warm butter, followed by cream and preserves. Today, when you visit Bath, you will find both sweet and savoury versions of the Sally Lunn bun available for you to enjoy.
The tradition of the Bath bun dates back to the 17th century when it was known as a light, sweet, yeasted bread. According to legend, the bun was brought to Bath, England, in the 1680s by a Hungarian refugee named Solange Luyon, whose name was later Anglicized to Sally Lunn. She is credited with bringing the recipe from France.
If you visit Bath today, you’ll find a famous tea room and eatery located within the city’s oldest houses. Here, you can sample this local delicacy as a sweet or savoury dish at any time of day, whether for breakfast, lunch, afternoon tea, or even dinner! The buns are made according to the original recipe from the 1600s. Historically, these buns were considered a treat, and their popularity is supported by writings from that era.
In the cellars of Bath, there is a micro-museum dedicated to the birthplace of the famous Sally Lunn bun. Located in Bath’s oldest house, the museum showcases the original bakery and kitchen. Visitors can enjoy the renowned Bath buns firsthand in the tea rooms and eatery located above.
Rick Higgins, the owner of “Now We’re Moving,” a well-established local removal company, has perfected his own version of the classic bun. He generously shares his recipe for the iconic Sally Lunn Bun, allowing you to try making it at home. These buns are best served warm and fresh from the oven; they are rich, soft, and slightly sweet, making them perfect for breakfast or as a delightful treat during afternoon tea!
Ingredients:
- 500g (4 cups) strong white bread flour
- 7g (1 packet) active dry yeast
- 75g (1/3 cup) caster sugar
- 1 tsp salt
- 200ml (3/4 cup + 1 tbsp) warm milk
- 3 large eggs
- 100g (7 tbsp) unsalted butter, softened
- 100ml (1/2 cup) water
- 1 tbsp honey (optional for added sweetness)
- Small strands of saffron for that sweet aromatic fragrance and taste
Instructions:
- Prepare the yeast mixture:
- In a small bowl, dissolve the yeast and sugar in the warm milk. Allow it to sit for about 10 minutes until it becomes frothy.
Mix the dry ingredients:
- In a large mixing bowl, combine the flour and salt. Make a well in the centre.
- Add the wet ingredients:
- Pour the frothy yeast mixture into the well of flour, then add the beaten eggs, honey (if using), and butter.
- Ensure that you soak the saffron strands in lukewarm water to extract the colour and flavour 15 minutes before using
Knead the dough:
- Mix everything together until a dough forms, then knead the dough for about 8-10 minutes on a lightly floured surface until it’s smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.
Initial or first rise:
- Place the dough in a lightly oiled bowl and cover it with a damp tea towel or plastic wrap. Let it rise in a warm place for about 1-2 hours, or until it doubles in size.
Shape the buns:
- Once the dough has risen, punch it down gently to release the air. Divide it into 8-10 equal portions, depending on your desired size for the buns.
- Shape each portion into a round bun and place them into a greased round cake tin (or baking tray if you prefer).
Second rise:
- Cover the tin with a damp tea towel and let the buns rise for another 30-45 minutes, or until they have puffed up and are touching each other.
Bake:
- Preheat your oven to 190°C (375°F) – if you have a fan-assisted oven, please adjust accordingly
- Bake the buns for about 20-25 minutes, or until they’re golden brown on top and sound hollow when tapped on the bottom.
Serve:
- Let the buns slightly cool in the tin for a few minutes, then transfer them to a wire rack
- Serve warm or toasted with butter, jam, or clotted cream. If you like savoury, try some mild smoked salmon, cream cheese, fresh lemon and dill
- Enjoy your homemade Sally Lunn buns! They’re perfect for a sweet, soft treat.
