Purging my draft recipe files: Sally Lunn Bun's

This is an English recipe I've had sitting in my files for about 8 years now.  I'm going to leave it posted exactly as I collected it and put it into a draft file.  I haven't made this exact recipe yet though!

Sally Lunn Buns

3/4 oz Fresh Yeast
1/4 C Castor Sugar (extra fine sugar)
2 Cups Bread Flour
grated zest of one lemon
1 large egg - beaten
2 oz soft butter

Cream the yeast with 2 tsp sugar, 1/2 C of the flour and 2/3 C tepid water in a small bowl. Cover with plastic wrap and set aside in a warm spot to froth, about 15-20 minutes. Lightly grease 2 small round cake pans (6 inch if you can find them). In England they are referred to as sandwich tins.

Put the remaining flour into a large bowl and mix in the remaining sugar and lemon zest. Make a well in the center, spoon in the yeasty mix and almost all the egg (save a spoonful for glazing). Use a large wooden spoon to mix well, then knead in the softened butter with your hands until the dough leaves the sides of the bowl, adding a little extra flour if necessary. Cover with lightly oiled plastic wrap and leave in a warm spot to raise about 1 hour.
Punch down, knead lightly and divide into 2 neat rounds. Drop into the sandwich tins, glaze the tops with the last of the egg and cover loosely with the oiled plastic wrap. Preheat the oven to 425*F (220*C). When the dough has risen by half, bake the loaves on the same shelf for about 15 minutes until risen and golden brown. Serve warm.Print Friendly and PDF
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