Ingredients for Sally Lunn
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How to Make Sally Lunn
- In a large bowl, dissolve 1 teaspoon of active dry yeast in 1/2 cup of lukewarm water. Let stand for 5-10 minutes until foamy.
- In a separate saucepan, heat 1 cup of milk until steaming hot. Remove from heat.
- Add 1/4 cup (1/2 stick) of unsalted butter, 1/4 cup granulated sugar, and 1/2 teaspoon salt to the warm milk. Stir until butter is melted and sugar is dissolved.
- Allow the milk mixture to cool to lukewarm (about 105-115°F). Add the softened yeast mixture and 2 large eggs, beating well to combine.
- Gradually add 3 cups all-purpose flour to the wet ingredients, mixing until a soft dough forms.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1-1.5 hours, or until doubled in size.
- While the dough is rising, grease a 12-cup muffin tin.
- Gently beat the risen dough to deflate it slightly. Fill each muffin cup about 2/3 full.
- Cover the muffin tin and let the cakes rise again for another 30 minutes.
- Preheat your oven to 375°F (190°C).
- Bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Serve the Sally Lunn Cakes warm, perhaps with butter and jam!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
6g
Fat
7g
Carbs
7g
