1/2 stick (2 oz) 50 g butter
7 fl oz (200 ml) tepid milk
1 tsp (5 ml) caster sugar (superfine granulated)
2 eggs
1/2 oz (15 g) fresh yeast or 2 tsp dried
3 1/2 cup (1 lb) 450 g strong plain flour
1 level tsp (5 ml) salt
sugar glaze
7 fl oz (200 ml) tepid milk
1 tsp (5 ml) caster sugar (superfine granulated)
2 eggs
1/2 oz (15 g) fresh yeast or 2 tsp dried
3 1/2 cup (1 lb) 450 g strong plain flour
1 level tsp (5 ml) salt
sugar glaze
method
1. Thoroughly grease 2 x 12.5 cm (5 inch) round cake tins.
2. Melt the butter slowly in a pan, remove from the heat and add the milk and sugar.
3. Beat the eggs and add with the warm milk mixture to the yeast; blend well.
4. Add to the flour and salt, mix well and lightly knead. Put into the cake tins and leave to rise in a warm place (about 23°C, 75°F) until the dough fills the tins, about 3/4 - 1 hour.
5. Bake in the oven at 230°C (450°F) mark 8 for 15 - 20 minutes.
6. Turn the Sally Lunns out of the tins on to a wire rack, and glaze while still hot.
2. Melt the butter slowly in a pan, remove from the heat and add the milk and sugar.
3. Beat the eggs and add with the warm milk mixture to the yeast; blend well.
4. Add to the flour and salt, mix well and lightly knead. Put into the cake tins and leave to rise in a warm place (about 23°C, 75°F) until the dough fills the tins, about 3/4 - 1 hour.
5. Bake in the oven at 230°C (450°F) mark 8 for 15 - 20 minutes.
6. Turn the Sally Lunns out of the tins on to a wire rack, and glaze while still hot.
to glaze
1. Put 15 ml (1 tbsp) water and 15 ml (1 tbsp) sugar in a small pan, heat to boiling point and boil for a further 2 minutes; use at once.rate this recipe
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