Sally Lunn

Sally Lunn is a classic British specialty originating from Bath, resembling a soft, sweet brioche more than traditional bread. This dough-enriched loaf features warm spices like cinnamon and nutmeg, creating a tender crumb and aromatic flavor. Traditionally served split in half and generously layered with Devon cream or clotted cream, it offers a delightful balance of soft texture and rich dairy. Ideal for a leisurely weekend brunch or an elegant afternoon tea, this recipe captures the comforting, indulgent nature of historic British baking. The slightly sweet crust contrasts beautifully with the creamy filling, making it a memorable treat for any occasion.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 8

Calories: 754.9

Dietary: Vegetarian

Description

Sally Lunn is a classic British specialty originating from Bath, resembling a soft, sweet brioche more than traditional bread. This dough-enriched loaf features warm spices like cinnamon and nutmeg, creating a tender crumb and aromatic flavor. Traditionally served split in half and generously layered with Devon cream or clotted cream, it offers a delightful balance of soft texture and rich dairy. Ideal for a leisurely weekend brunch or an elegant afternoon tea, this recipe captures the comforting, indulgent nature of historic British baking. The slightly sweet crust contrasts beautifully with the creamy filling, making it a memorable treat for any occasion.

Ingredients

6 To Servings
1 Envelope Dry yeast
1/4 cup Warm water (105 - 115 F)
2 cup All-purpose flour
2 teaspoon Grated lemon peel
1 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Freshly grated nutmeg
1/2 cup Warm whipping cream (100 F)
2 Eggs, room temperature
1 tablespoon Milk, heated
1 tablespoon Powdered sugar
1/2 cup Devon cream

Directions

1
Sprinkle yeast over warm water in a small bowl and let stand until dissolved.
2
Let the yeast mixture stand until it becomes foamy, about 5-10 minutes.
3
Butter and flour a 9-inch round cake pan.
4
Combine flour, grated lemon peel, salt, cinnamon, and nutmeg in a heavy-duty mixer bowl.
5
Add the yeast mixture, warm whipping cream, and eggs to the dry ingredients.
6
Beat until the dough is smooth and elastic; it will be sticky.
7
Transfer the dough to the prepared pan.
8
Cover and let rise in a warm, draft-free area until doubled in volume, about 1 1/2 hours.
9
Preheat oven to 400 F (204C).
10
Bake cake until pale golden, 15 to 20 minutes.
11
Transfer the cake to a rack to cool slightly.
12
Blend heated milk and powdered sugar in a small bowl.
13
Brush the milk-sugar mixture over the warm cake.
14
Using a long serrated knife, split the cake horizontally into two layers.
15
Spread the bottom layer with Devon cream.
16
Top with the remaining cake layer.
17
Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 754.9kcal

% Daily Value *
Total Fat 23.9g37%
Saturated Fat 13.6g68%
Cholesterol 66.1mg23%
Sodium 5040.3mg211%
Total Carbohydrate 116.5g39%
Dietary Fiber 5.5g22%
Sugars 6.0g
Protein 16.4g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Accompany this brioche-like cake with fresh fruit and preserves for added flavor.

Devon cream is available at specialty foods stores. If unavailable, use 1/2 cup softened butter as a substitute.

Ensure the water and cream are warm (around 100-115 F) to activate the yeast without killing it.

The dough will be quite sticky; do not add extra flour as this may make the texture dense.

Keywords: sally lunn, bath bun, british baking, devon cream, spiced bread, brioche, afternoon tea, brunch recipe, yeast dough, cinnamon bread, nutmeg, lemon zest, cream filling, traditional bread, soft bread, enriched dough, cake bread, homemade bread, dessert bread, glazed bread, comfort food

Read it online: https://www.chefs-mate.com/recipe/sally-lunn/