An iconic bun that has been enjoyed for centuries in the city of Bath, which is located in Somerset. It is a sweet roll made from a milk-based dough with crushed sugar on top.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and form into buns and allow them to rise again (30–45 minutes).Bake for 12–15 minutes, or until golden brown.
Warm the apricot jam and water for the glaze, then brush it on the warm buns and top with crushed sugar.
According to some food historians, the original bun was prepared in Bath by a Huguenot refugee named Solange Luyon, who escaped to the city in 1680 after fleeing persecution in France.
Solange, or Sally Lunn, as she was known locally, got work with a baker and introduced him to a bun she used to prepare at home. It was a big brioche, more like a French festival bread than what we call a bun nowadays.
Ingredients:
4 cups all-purpose flour
1/2 cup sugar
1 tsp. salt
1 packet of active dry yeast
1 cup of warm milk
1/4 cup melted butter
2 eggs
1 tsp. vanilla extract
Allow the heated milk and yeast to foam.Combine the dry ingredients, then add the yeast mixture, melted butter, eggs, and vanilla extract and knead for 1-2 hours or until doubled in size.