Sally Lunn Buns (Solange Luyon Buns or Solilemmes)
User Reviews
5
Sally Lunn Buns (Solange Luyon Buns or Solilemmes)
Description
Sally Lunn Buns start with warming milk and butter, then are combined with flour, sugar, instant yeast, eggs, orange or lemon zest, and salt to create a very wet, sticky dough resembling thick cake batter. Rather than traditional kneading, the batter is mixed thoroughly to develop gluten, resulting in the distinctive soft texture. After rising for about one to one and a half hours until doubled, the dough is punched down and shaped into buns.
The buns can be baked as one large loaf or multiple smaller tea buns, offering versatility in serving. The high hydration yields a tender crumb that remains soft for days when stored properly. The subtle citrus notes brighten the bread's flavor without overpowering it.
Sally Lunn buns are typically sliced horizontally and toasted if desired, then enjoyed simply with butter or jam. They also pair well with savory spreads and can be used like hamburger buns. Their tender, moist texture makes them a pleasant option for breakfast or teatime snacks.
Details such as dividing dough by weight support even baking. The recipe emphasizes the use of a paddle attachment over a dough hook due to the batter's consistency and recommends airtight storage to maintain freshness for three to four days at room temperature.
Ingredients
- 1 ¼ cups milk 280 ml
- 6 tablespoons unsalted butter 85 grams
- 3 ¾ cups all-purpose flour 450 grams
- ¼ cup granulated sugar 50 grams
- 1 tablespoon instant yeast 10 grams
- 2 egg beaten, large
- 1 ½ teaspoons orange zest freshly grated or lemon zest
- 1 teaspoon salt
Instructions
- Add the milk to a saucepan and bring to a simmer over low heat to about 180°F (82°C) but do not boil. Remove from the heat, add the butter and stir to dissolve and melt. Set the mixture aside to cool to lukewarm, about 100°F to 110°F (38°C to 43°C).
- Meanwhile, to the bowl of an electric mixer fitted with the paddle attachment add the flour, sugar, and instant yeast and just stir to combine for about 30 seconds.
- Add the lukewarm milk and butter mixture, the beaten eggs, orange zest, and salt and mix on medium speed (#4 on a Kitchenaid mixer) for about 6 minutes until smooth and elastic but still very wet and sticky. It will look like thick and stretchy cake batter.
- Scrape the batter into a very large greased bowl, large enough for the dough to double in size. Cover the bowl with plastic wrap and set it in a slightly warm, draft free spot until the dough is doubled in size, about 60 to 90 minutes.
- After the dough has doubled in size, punch down the dough to deflate it. It may be very sticky so you may lightly oil your hands if needed as you work with it, or use a rubber spatula.
- Either divide the dough between 2 greased round cake pans (6 inches / 15 cm in diameter) or divide into 12 to 18 cups in a greased standard muffin pan to make individual tea buns (divide up evenly between 2 muffin pans if making 18). With oiled fingers, you can lightly pat or smooth out the tops of the dough if they look too lumpy (depending on how you filled them).
- Cover the pans loosely with greased plastic wrap and set aside in a warm, draft free place to proof in the pan for another 30 minutes for the cake pans or 10 to 15 minutes for the muffin pan, until the dough rises in a dome over the top of the pans.
- Preheat the oven to 375°F (190°C). Bake large buns for about 30 minutes, (tenting the top loosely with foil if needed if it browns too quickly), or about 12 to 15 minutes for the smaller tea buns in the muffin pan. The internal temperature with an instant read thermometer should be about 205°F (96°C) for either size of bun. The smaller buns will not brown as much as the larger ones because they bake so quickly.
- Let the buns cool in the pans for about 5 minutes, then carefully remove from the pans and continue to cool on a wire rack.
Notes
- Use a paddle attachment to mix the batter thoroughly instead of a dough hook due to its wet consistency.
- Weigh dough portions for even-sized buns or loaves to ensure uniform baking.
- Store buns tightly wrapped or in an airtight container at room temperature to keep them fresh for 3 to 4 days.
- Serve sliced and toasted or untoasted with butter and jam, or try savory toppings if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (2 large buns or 12 to 18 small tea buns)
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 207mg | 9% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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