Golden Tea Buns (Sally Lunn Bunns) |
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Prep Time: 240 Minutes Cook Time: 12 Minutes |
Ready In: 252 Minutes Servings: 6 |
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Published in Gourmet magazine, November 1992. These buns are easy to make, no kneading. Ingredients:
1 cup heavy cream |
1/2 cup unsalted butter, cut into pieces |
2 1/2 teaspoons active dry yeast (1 package) |
1/3 cup sugar |
1 1/2 teaspoons salt |
4 large eggs |
3 3/4 cups all-purpose flour |
Directions:
1. In a small saucepan, heat the cream with the butter over low heat until the butter is melted. Pour the mixture into a large bowl and let it cool to lukewarm.
2. Stir in the yeast, sugar, and salt and let the mixture stand for 5 minutes, or until foamy.
3. Beat in the eggs, 1 at a time, beating well after each addition, and add the flour, about 1 cup at a time, beating after each addition until the batter is smooth.
4. Let the batter rise, covered with a kitchen towel, in a warm place for 3 hours, or until it is double in bulk.
5. Beat the batter well to deflate it and divide it among 24 buttered or paper-lined 1/2-cup muffin tins, filling each tin about halfway.
6. With buttered fingers smooth the tops. Let the buns rise, covered with a kitchen towel, in a warm place for 1 hour, or until they are double in bulk.
7. Bake the buns in the middle of a preheated 375°F oven for 12-17 minutes, or until tester comes out clean and the buns are golden. Serve warm.
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