Part 2/7:

At the heart of the Sally Lunn bun's mystique is its elusive recipe. The exact formula for this delectable treat remains a closely guarded secret, known only to the bakers of the Sally Lunn house. The first attempt at replicating this recipe came in 1826 from Marguerite Dodd in her book, "The Cook and Housewife's Manual," but it lacked precision. It wasn't until Elizabeth David's publication "English Bread and Yeast Cookery" in 1979 that more detailed insights were provided.

Though we cannot replicate the true Sally Lunn bun, a makeshift recipe will suffice until a visit to Bath becomes possible. The recipe calls for:

• 1 and 1/4 cups of whole milk

• 6 tablespoons of butter

• 1/4 cup of sugar

• 1 pound of bread flour

• 7 grams of yeast

• 2 eggs (with an optional egg for wash)