Small Sally Lunns

Sally Lunn buns are soft, airy, and slightly sweet British tea buns with origins from Bath, often served for breakfast or brunch. They can be baked as one large cake or as individual buns, typically enjoyed with butter and honey. The recipe resembles a rich brioche dough with eggs, butter, and milk.

• 280 g milk
• 85 g butter
• 450 g all-purpose flour
• 50 g sugar
• 1 packet dry yeast
• 2 large eggs, lightly beaten
• 1 ½ tsp fresh grated lemon zest
• 1 tsp salt

1. Melt the butter and add the milk, letting it warm up.
2. Place the flour, sugar, and dry yeast in the bowl of a stand mixer fitted with a dough hook.
3. Add the warm milk and butter mixture, the beaten eggs, lemon zest, and salt, and mix on medium speed for about 6 minutes until the dough is smooth and elastic, but still very wet and sticky.
4. Scrape the dough into a very large greased bowl, large enough for the dough to double in size. Cover and let it rise for 1 hour.
5. Once the dough has doubled in size, punch it down to release the air. It may be very sticky, so you can lightly oil your hands if needed while working with it, or use a rubber spatula.
6. Divide the dough into 18 cups in one or two greased muffin pans. Smooth out the tops of the dough if they look too lumpy.
7. Cover and let them proof for 30 minutes.
8. Bake in the middle of the oven at 190°C for about 17 minutes.
9. Cool the buns in the pans for 5 minutes, then carefully remove them from the pans and continue to cool on a wire rack.

Perfect as a luxurious brunch, served warm with butter.