Legendary Sally Lunn Buns are feathery-rich yeast buns made with single cream, eggs, and lemon zest — the famous Bath teatime treat, fresh from your own oven in under an hour. Eat them warm, dusted with icing sugar.
Step back in time to 17th-century Bath and discover a taste of history with these legendary Sally Lunn buns! Legend tells of Solange Luyon, a young French refugee who brought her incredible baking skills to the city, creating a rich, brioche-like bun that quickly became a local treasure. These buns are impossibly light, subtly sweet, and infused with a hint of lemon zest. They are an absolute dream served warm from the oven, slathered with strawberry and vanilla butter or your favourite jam. This recipe brings the iconic English tea-time experience right into your kitchen.
Ingredients
• 450g (15.9 oz) / 3 ¾ cups plain flour, plus more if needed
• 1 pinch of sea salt
• 75g (2.65 oz) / ⅓ cup granulated sugar
• 300ml / 1 ¼ cups single cream
• 3 large eggs, 2 lightly beaten, 1 for glaze
• 10.5g (0.37 oz) / 3 tsp (15 ml) fast-action dried yeast
• Zest of 1 unwaxed lemon, finely grated
• Icing sugar, for dusting
Instructions
1. Sift the flour and salt into a large mixing bowl. Stir in the sugar, then make a well in the centre.
2. In a separate jug, whisk together the single cream, 2 lightly beaten eggs, and the fast-action yeast.
3. Pour the wet mixture into the well along with the lemon zest. Use your hands or a wooden spoon to mix everything into a soft, slightly sticky dough. If it feels overly wet, add a little more flour one tablespoon at a time.
4. Cover the bowl with cling film and leave it to prove in a warm, draught-free place for 10 minutes.
5. Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
6. Divide the dough equally between 12 greased muffin moulds. Brush the top of each bun with the remaining beaten egg for the glaze.
7. Cover the tray loosely with cling film and let the buns prove for a further 20 minutes, or until they have risen by about one-third.
8. While the buns are proving, preheat your oven to 170°C (340°F) / 150°C (300°F) Fan / Gas Mark 3½.
9. Remove the cling film and bake for 10–12 minutes until the buns are a beautiful golden brown and sound hollow when tapped on the bottom.
10. Let them cool slightly in the tin before transferring to a wire rack. Dust generously with icing sugar and serve warm.
Nutritional Information
• (Per Bun)
• Calories: 230 kcal
• Carbohydrates: 35g
• Protein: 6g
• Fat: 8g
• Sugar: 8g
Pro Tips
• For the softest, fluffiest texture, enjoy these buns on the day they are baked.
• Freeze any leftovers as soon as they are completely cool to lock in their freshness.
• Revive day-old or frozen buns by splitting them in half, toasting, and serving with scrambled eggs for a luxurious breakfast.
• Ensure your cream and eggs are at room temperature before mixing to help the yeast activate effectively.
FAQ
Q: Are Sally Lunn buns vegetarian
A: Yes, this traditional Sally Lunn bun recipe is completely vegetarian. It uses standard baking ingredients like flour, cream, and eggs, and contains no meat, poultry, or fish, making it perfectly suitable for a lacto-ovo vegetarian diet.
Q: Can I make this Sally Lunn bun recipe vegan
A: Absolutely. To make vegan Sally Lunn buns, substitute the single cream with a plant-based alternative like oat or soy cream. Replace the 2 eggs in the dough with a commercial egg replacer or 120ml (4.1 fl oz) (1/2 cup / 480 ml) of unsweetened apple sauce. For the glaze, simply brush the tops with plant-based milk before baking.
Q: How can I add more protein to this vegetarian snack
A: To make these buns a more protein-rich vegetarian snack, pair them with high-protein toppings. Instead of just jam, try a generous spread of almond butter, peanut butter, or a savoury topping like a slice of mature cheddar cheese or a smear of cream cheese.
Q: What are the best ways to store these vegetarian buns
A: For maximum freshness, store the buns in an airtight container at room temperature for up to 2 days. To keep them longer, freeze them as soon as they are completely cool. You can revive day-old or frozen buns by splitting and toasting them.
More Recipes You’ll Love
- South Indian Beet Poriyal (Beet Stir-Fry)
- Yogurt Cheese DEHIN
- Crispy Eggplant Fritters (Khasa Baigan Bhaji)
Legendary Sally Lunn Buns
Ingredients
Method
- Sift the flour and salt into a large mixing bowl.
- Stir in the sugar, then make a well in the centre.
- In a separate jug, whisk together the single cream, 2 lightly beaten eggs, and the fast-action yeast.
- Pour the wet mixture into the well along with the lemon zest. Use your hands or a wooden spoon to mix everything into a soft, slightly sticky dough. If it feels overly wet, add a little more flour one tablespoon at a time.
- Cover the bowl with cling film and leave it to prove in a warm, draught-free place for 10 minutes.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
- Divide the dough equally between 12 greased muffin moulds.
- Brush the top of each bun with the remaining beaten egg for the glaze.
- Cover the tray loosely with cling film and let the buns prove for a further 20 minutes, or until they have risen by about one-third.
- While the buns are proving, preheat your oven to 170°C (340°F) / 150°C Fan / Gas Mark 3½.
- Remove the cling film and bake for 10–12 minutes until the buns are a beautiful golden brown and sound hollow when tapped on the bottom.
- Let them cool slightly in the tin before transferring to a wire rack. Dust generously with icing sugar and serve warm.
- Freeze any leftovers as soon as they are completely cool to lock in their freshness.
