Sally lunn

Sally lunn

By
From
Encyclopedia of Food and Cookery
Makes
2

Ingredients

Quantity Ingredient
600g plain flour
1 teaspoon salt
30g compressed yeast
1 teaspoon sugar
2 eggs
1 egg yolk
250ml cream
60ml water, lukewarm
60ml milk, mixed with 3 teaspoons caster sugar, to glaze

Method

  1. Place flour and salt in a large bowl. In a separate bowl, cream yeast with sugar. Beat whole eggs with egg yolks and strain into creamed yeast mixture. Stir in cream and whisk until frothy. Add lukewarm water.
  2. Pour yeast mixture into the flour and mix to a soft dough, adding a little more water if necessary. Beat well, then put in a greased bowl and cover with lightly oiled plastic wrap and clean dish towel. Put in a warm place to rise for about 1½ hours or until doubled in bulk.
  3. Turn dough onto a lightly floured work surface and knead lightly. Halve dough and shape into 2 rounds about 20 cm in diameter. Put rounds into 2 greased 20 cm cake tins and bake in a preheated hot oven (200°C) for 20–25 minutes.
  4. Combine milk and sugar and heat gently to dissolve sugar. Remove cakes from oven, brush with milk and sugar glaze and return to oven for about 30 seconds to dry glaze. Serve warm with butter, or sliced, toasted and buttered.
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