Jane Austen's Favorite Bath Buns Recipe (2024)

FAQs

What does a Sally Lunn look like? ›

A large and generous but very very light bun; a little like brioche/French festival bread…. but traditionally it is a bun so, even if it isn't really a bun, let's call it a bun!

According to the legend, the Sally Lunn Bun was invented by a 17th-century Huguenot refugee from France named Solange Luyon, who landed a job at a bakery in Bath.

BATH BUN: A lot smaller and flatter than the Sally Lunn, the Bath Bun has a sticky top laced with sugar crystals and fruit. SALLY LUNN: This is twice of size of the Bath Bun and looks like a very large and plain soft bread roll.

The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking. Variations in ingredients include enclosing a lump of sugar in the bun or adding candied fruit peel, currants, raisins or sultanas.

The story goes that Solange Luyon, a Huguenot refugee and baker, settled in the town in 1680 and began selling her breads, which quickly brought her both fame and a new Anglicized name, Sally Lunn.

The bun is generally eaten with a knife and fork but there are no fixed rules.

At the bottom of each bun is a lump of sugar and the freshly-baked bun is finished with a sticky wash, extra currants and crushed loaf sugar or sugar nibs. The Bath bun is said to have been invented by a doctor called William Oliver in the 18^th century.

The bun is generally eaten with a knife and fork but there are no fixed rules. Most guests enjoy their bun with a huge smile on their face.

Small yeast-raised fruited buns, baked to form a cracked surface, sugar syrup and sugar crystal topping. Marlborough Bun.

There is little historical evidence for Sally Lunn as a person. The Gentleman's Magazine of 1798 uses Sally Lunn as an example during a discussion of foods named after people—"a certain sort of hot rolls, now, or not long ago, in vogue at Bath, were gratefully and emphatically styled 'Sally Lunns'".

How long does Sally Lunn Bun last? ›

Sally Lunn is baked fresh for your order and has a shelf-life of 4 days from baking. A Sally Lunn is a large, round, sweet tea cake loaf with a unique sugar crust.

“We call it a bap,” she explained, “but because of the growth of the burger industry we changed the name of our burger baps to a burger bun. It's just what people ask for. So here we have baps, buns and rolls.”

Yes, bread rolls. "Buns" is a generic term and covers many different types of bread roll. However, perhaps the two most common types are the bap, a soft roll and the crusty roll.

Other variations are 'batch', which turned up with most regularity in Coventry and Liverpool; the Lancashire 'barm'; and the West Yorkshire 'teacake'. Oldham got in on the action with 'muffin', while 'bun' and 'cob' are more generally used in north-east England and the Midlands respectively.

There is little historical evidence for Sally Lunn as a person. The Gentleman's Magazine of 1798 uses Sally Lunn as an example during a discussion of foods named after people—"a certain sort of hot rolls, now, or not long ago, in vogue at Bath, were gratefully and emphatically styled 'Sally Lunns'".

A Sally Lunn is a large, round, sweet tea cake loaf with a unique sugar crust. Perfect for slicing and serving with a spread of butter, a Sally Lunn is lightly fruited with sultanas, currants and mixed peel.

Sally Lunn's is one of the oldest houses in Bath (c. 1482) and serves one of the most famous local delicacies – the original Sally Lunn bun. According to legend, Sally Lunn, a French refugee, arrived in 1680 and established her bakery.

Sally Lunn is a delicious brioche that takes the form of a bun in England, where it originates, but tends to be made in a tube pan in the U.S. Although the first recorded mention of the bread was in 1780 in the town of Bath, England, there isn't really any historical remnant of Sally Lunn's supposed namesake.