Sally Lunn Buns

It’s no surprise these Sally Lunn buns were a favourite of Jane Austen. With their soft and fluffy texture and their delicate saffron scent, they’re the perfect teatime treat!

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With spring still weeks away, I have been trying to find ways to fend off the cold February weather. Now is the perfect time to curl up with a good book or movie and a pot of tea! And of course, a good cup of tea requires a delicious teatime treat. Lightly sweet and with a soft, brioche-like texture, Sally Lunn buns are one of my favourite teatime indulgences. Saffron gives these buns their distinctive yellow colour, and they can be enjoyed plain, with butter, or even a savoury filling. But for an even more decadent treat, I like to slather them in thick, luscious clotted cream with raspberry jam!

What are Sally Lunn buns?

Sally Lunn buns are large, brioche-style buns made with a dough enriched with cream and eggs. Golden yellow in colour and with a hint of sweetness, Sally Lunn’s were first recorded as coming from Bath, England. There are a few myths surrounding the origin of this teatime treat, however the most popular story involves a Huguenot refugee from France named Solange Luyon, or Sally Lunn, who brought the recipe to Bath in the 17^th century.

These famous Bath buns were even thought to be a favourite of 19^th century author Jane Austen. She recounts in a letter that she had “disordered her stomach with Bath buns.” It is certainly no stretch to suggest that Austen was referring to delightfully rich Sally Lunns!

Today, the Sally Lunn Eating House in Bath serves as a local tea house and restaurant as well as historical site dedicated to the original Bath bun. But if you can’t make it to Bath, England, then try this recipe and recreate this regional specialty at home!

Ingredient Notes

Cream: The addition of cream in this dough helps to create a rich and incredibly soft and tender dough. I use heavy cream when making this recipe. You could use a lighter cream instead, although it may affect the moisture in the dough and require a little more flour.

Saffron: Saffron was sometimes included as an ingredient in historical Sally Lunn bun recipes to give a golden colour to the dough. While it is optional, I like the golden hue that it gives to these buns. A pinch is all you need.

Yeast: This recipe was developed using traditional active dry yeast. 

Flour: I use all-purpose flour in this recipe.

How to Make Sally Lunn Buns

Steep the cream

In a small saucepan heat the heavy cream over medium heat. Add a pinch of saffron and stir to combine. Gently warm the cream until hot but not boiling. Turn off the heat and let steep while you activate the yeast, about 5 minutes. The cream should be a bright yellow colour. Stir occasionally to help the saffron fully bloom.

When ready to use, strain out the saffron strands from the cream using a fine mesh strainer, and set aside. Make sure the cream cools down to at least 115 deg F or lower. The cream should be warm to the touch but not hot. Any higher and the hot cream could kill the yeast when you combine them.

Activate the yeast

While the cream is steeping, activate the yeast. Heat ½ cup of water to between 105 and 115 deg F. The water will be warm to the touch but not hot. Add a pinch of sugar and the active dry yeast. Stir briefly and then set aside for the yeast to activate. 

When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe. If the yeast has not activated and isn’t bubbly, then the yeast is no longer alive and needs to be discarded.

Make the dough

I like to use a stand mixer fitted with a dough hook to make this dough, but you can certainly mix and knead this dough by hand if you prefer.

Combine the flour, sugar, and salt in a mixing bowl and whisk together. Set aside. In the bowl of a stand mixer add the saffron-scented cream, melted butter, two beaten eggs, and the yeast mixture. Add the flour mixture and attach the dough hook.

Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add another tablespoon of flour. I usually need to do this when making this recipe. 

Continue mixing with a dough hook for about 10 minutes until the dough is soft and stretchy. This process will develop the gluten that is necessary for the buns to hold their shape so don’t rush it. 

After 10 minute or so of kneading, take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball. Transfer the dough to a greased bowl. Drizzle a little more oil on top of the dough and rub it all over the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 hour.

Shape the Sally Lunn buns

This recipe makes 12 large buns, but you can certainly make them smaller if you prefer. After the dough has risen for 1 hour, punch it down to deflate completely. Lightly knead the dough to remove any air bubbles. Divide the dough into 12 equal portions. Shape each portion into a small ball and place on two parchment lined baking sheets. Cover each tray with a tea towel and let rise for another hour in a warm spot.

Bake the Sally Lunn buns

Preheat the oven to 400 deg F. Prepare an egg wash by beating together 1 egg and a splash of water. Use a pastry bush to brush the egg wash over the buns. The egg wash will give a shiny, golden crust.

Transfer the baking sheets to the oven and bake for 10 to 12 minutes or until the buns are well browned. I usually swap the baking sheets around after about 6 minutes to ensure even browning on both pans. When the buns are golden brown on top and on the bottoms, take the buns out of the oven and slide the parchment onto the counter to let the buns cool. Enjoy!

Serving and Pairing Suggestions

Naturally, Jane Austen’s favourite teatime treat calls for a cozy yet elegant setting. Enjoy your Sally Lunn bun while wrapped up in your finest embroidered quilt with a copy of her novel Persuasion. Or, my personal favourite, cozied up next to the fireplace watching the BBC Pride and Prejudice miniseries (the Jennifer Ehle/Colin Firth version is THE version).

More Teatime Treats

If you’re looking for more recipes to try for your own afternoon tea, try these:

• Homemade Croissants
• Swiss Chard and Gruyère Puff Pastry Pinwheels
• Raspberries with Lavender Cream

Let me know what you think about this recipe in the comments below! Most importantly, let me know what you think about the great debate – do you spread the cream or jam first??

If you made the recipe, I would love to see! Tag @rhubarbandlavender on Instagram.