The Secret Behind Bath's Famous Sally Lunn Bun Is A Touch Of Saffron
In short: In the shadow of Bath Abbey, a historic eating house serves a legendary, pillowy bun with a history as soft and mysterious as its crumb. While its origins remain debated, the 1826 recipe reveals a simple, luxurious technique involving warm milk, butter, and a golden hint of saffron.
The Sally Lunn bun is a staple of Bath, England, famously served at The Sally Lunn's Historic Eating House. Despite its status as a local icon, the history of the bun is considered dubious. The earliest reference provided comes from the 1826 publication, The Cook and Housewife’s Manual by Margaret Dods, which suggests treating the dough like French bread while incorporating sugar and saffron into the milk to enrich the final color.
Modern recreations of this 19th-century treat rely on a specific, sticky dough consistency rather than a firm ball. The process begins by warming milk to 110°F, ensuring that yeast—whether instant or active dry—is properly activated. The dough requires thorough mixing, typically for about 8 minutes on medium speed, to achieve the necessary texture. Because the dough is naturally sticky, it does not form a traditional, tight ball, reflecting the delicate nature of the finished product.
The baking process is equally precise. After an initial rise of 60 to 90 minutes, the dough is divided into three or six portions, shaped into cakes, and allowed a second rise of 45 to 60 minutes. A final egg wash provides the signature finish before the buns are baked at 400°F. The goal is to reach an internal temperature of 190°F to 200°F. Once removed from the oven, these buns are best enjoyed warm, traditionally paired with butter, jam, or clotted cream to highlight their supple, airy crumb.
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Sources
- Summary by Intellect · source: The Softest Bread In England | How To Make 18th Century Sally Lunn Buns
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