Camy here! Sally Lunn buns or cakes are a famous delicacy in Bath, England, and mentions of it are in documents from the 18th century. Jane Austen may have had Sally Lunns with her tea when she and her family resided in Bath.
I scoured Google Books for any Sally Lunn bun recipes from the 18th and 19th centuries. I found several but refined it to the following recipe, which I also adjusted to be used in my bread machine. it’s a bit like brioche bread, and can be eaten with savory foods (I cut it in half and put turkey inside) or spread with jam or honey for a sweet breakfast bun.
Camy Tang’s Bread Machine Sally Lunn buns
3/4 cup warm milk
6 T melted butter
3 cups flour
1/4 cup sugar
1/2 tsp baking soda
1 tsp salt
2.25 tsp (1 package) yeast
Put the ingredients in the bread machine in the order listed. If after mixing it is too wet, add more flour until it is a light, sticky dough.
Look at the Regency
This recipe can be made in the bread machine on the regular white bread cycle, set for a 2 pound loaf.
Alternately, you can put the ingredients in the bread machine and set it on the dough cycle. When it has finished the last rising cycle, scoop the dough into well-buttered muffin tins (approx 14-16), filling each well about halfway. Let it rise until doubled, about an hour depending on the temperature in your kitchen, then bake at 350 degrees for 15 minutes. Check after 10 minutes to make sure it doesn’t become too brown.
What do you think? If you try this out, please let me know!