Bath, England, a city renowned for its stunning architecture and rich history, has quickly become one of my favorite destinations. From the awe-inspiring Roman baths and the magnificent Abbey to the elegant Georgian homes of the Royal Crescent, every corner of Bath tells a story. However, amidst all the cultural heritage, one culinary delight stands tall—the legendary Sally Lunn bun.
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:
These ingredients come together in a beautiful process that reflects the artistry of baking, leading to a soft, slightly sweet delight reminiscent of the original buns.
The Captivating History of the Sally Lunn Bun
The origin of the Sally Lunn bun is steeped in intrigue. The tale begins in the 1680s with Solange Luyon, a young Huguenot woman who fled France due to religious persecution. Arriving in Bath, she began experimenting with baking, ultimately creating the soft, brioche-style bun that would captivate the locals.
As fate would have it, a local baker discovered Solange’s creation and decided to sell it, calling it the "Solange Luyon bun." Over time, this name was anglicized to Sally Lunn, making it easier for English customers to pronounce.
Interestingly, the first historical mention of the bun appeared in 1776 in a poem by the Irish poet William Preston, linking the bun with public breakfasts—luxurious events where the elite mingled in Bath's pleasure gardens. However, warnings about the bun’s richness also emerged, as depicted in Philip Thicknesse's 1780 account of a young man who met a gruesome fate after enjoying too many Sally Lunn buns at breakfast.
The Baking Process: Transforming Ingredients into Magic
The journey to create the Sally Lunn bun is as delectable as the final product. Starting with the warming of milk and activating yeast, the process involves careful attention to temperature to ensure the yeast remains healthy. After combing the ingredients into a sticky dough with the aid of a mixer, patience is required as the dough rises and doubles in size.
From there, the dough is shaped into rounds, proving again in a warm environment before being gently brushed with an egg wash. The buns are then baked to golden perfection, ready to be served warm. Accompanied by butter, jam, or crème, each bite unfolds layers of subtly sweet, fluffy goodness.
During my visit to Bath, I experienced firsthand the magic of the Sally Lunn bun. After a long day filled with numerous adventures, including falconry lessons, I finally found myself outside the famous Sally Lunn House. Just as I prepared to join the long line, luck was on my side as an unexpected breeze cleared the area, allowing me to walk right in just minutes before closing.
Inside, I tasted what may have been the best bread I had ever eaten—light, airy, and delicately sweet, it encapsulated the spirit of Bath. A knowledgeable guide passionately shared the history of the bun, which deepened my appreciation for this iconic food.
Bath is a city woven with history, but the Sally Lunn bun is a part of that tapestry that shouldn’t be missed. Whether tracing its origins back to Solange Luyon or exploring its evolution through public breakfasts, the bun embodies the blend of culture and gastronomy that Bath represents.
So, if you ever venture to this beautiful English town, treat yourself to a Sally Lunn bun—but do not confuse it with the Bath bun, as they are distinctly different delights. And don’t forget to bring a bit of that spirit back home by trying your hand at baking these delicious buns yourself! With a sprinkle of adventure and a dash of history, the experience is sure to be unforgettable.
Part 1/7:
The Allure of Bath and the Iconic Sally Lunn Bun
Bath, England, a city renowned for its stunning architecture and rich history, has quickly become one of my favorite destinations. From the awe-inspiring Roman baths and the magnificent Abbey to the elegant Georgian homes of the Royal Crescent, every corner of Bath tells a story. However, amidst all the cultural heritage, one culinary delight stands tall—the legendary Sally Lunn bun.
The Enigma of the Sally Lunn Bun Recipe
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)
Part 3/7:
Zest of 1 lemon
1.5 teaspoons of salt
Saffron threads for color (optional)
These ingredients come together in a beautiful process that reflects the artistry of baking, leading to a soft, slightly sweet delight reminiscent of the original buns.
The Captivating History of the Sally Lunn Bun
The origin of the Sally Lunn bun is steeped in intrigue. The tale begins in the 1680s with Solange Luyon, a young Huguenot woman who fled France due to religious persecution. Arriving in Bath, she began experimenting with baking, ultimately creating the soft, brioche-style bun that would captivate the locals.
Part 4/7:
As fate would have it, a local baker discovered Solange’s creation and decided to sell it, calling it the "Solange Luyon bun." Over time, this name was anglicized to Sally Lunn, making it easier for English customers to pronounce.
Interestingly, the first historical mention of the bun appeared in 1776 in a poem by the Irish poet William Preston, linking the bun with public breakfasts—luxurious events where the elite mingled in Bath's pleasure gardens. However, warnings about the bun’s richness also emerged, as depicted in Philip Thicknesse's 1780 account of a young man who met a gruesome fate after enjoying too many Sally Lunn buns at breakfast.
The Baking Process: Transforming Ingredients into Magic
Part 5/7:
The journey to create the Sally Lunn bun is as delectable as the final product. Starting with the warming of milk and activating yeast, the process involves careful attention to temperature to ensure the yeast remains healthy. After combing the ingredients into a sticky dough with the aid of a mixer, patience is required as the dough rises and doubles in size.
From there, the dough is shaped into rounds, proving again in a warm environment before being gently brushed with an egg wash. The buns are then baked to golden perfection, ready to be served warm. Accompanied by butter, jam, or crème, each bite unfolds layers of subtly sweet, fluffy goodness.
A Personal Encounter with the Bun
Part 6/7:
During my visit to Bath, I experienced firsthand the magic of the Sally Lunn bun. After a long day filled with numerous adventures, including falconry lessons, I finally found myself outside the famous Sally Lunn House. Just as I prepared to join the long line, luck was on my side as an unexpected breeze cleared the area, allowing me to walk right in just minutes before closing.
Inside, I tasted what may have been the best bread I had ever eaten—light, airy, and delicately sweet, it encapsulated the spirit of Bath. A knowledgeable guide passionately shared the history of the bun, which deepened my appreciation for this iconic food.
A Conclusion Worth Savoring
Part 7/7:
Bath is a city woven with history, but the Sally Lunn bun is a part of that tapestry that shouldn’t be missed. Whether tracing its origins back to Solange Luyon or exploring its evolution through public breakfasts, the bun embodies the blend of culture and gastronomy that Bath represents.
So, if you ever venture to this beautiful English town, treat yourself to a Sally Lunn bun—but do not confuse it with the Bath bun, as they are distinctly different delights. And don’t forget to bring a bit of that spirit back home by trying your hand at baking these delicious buns yourself! With a sprinkle of adventure and a dash of history, the experience is sure to be unforgettable.