In a saucepan, heat the milk and butter. Do not boil or scald; just warm enough for the butter to melt. Remove from heat once the butter and milk are fully incorporated.There is a lot of confusion as to whether or not Sally Lunn was a real woman. Some say she was a French pastry chef living in England, others say it is simply a reference to the sun and moon— soleil et lune in French—because of the bun’s coloring: light on top, dark on the bottom. Whatever the real story is, this delicious breakfast bread was said to be George Washington’s favorite.
INGREDIENTS
2 cups whole milk
2 Tbsp unsalted butter, melted (plus extra for greasing)
1 cup brown sugar, packed
2 eggs, beaten
4½ tsp yeast (or 2 packets)
5½ cups bread flour
½ tsp salt
1 tsp ground cardamom
DIRECTIONS
In a saucepan, heat the milk and butter. Do not boil or scald; just warm enough for the butter to melt. Remove from heat once the butter and milk are fully incorporated.
In a standing mixer, add the brown sugar. While the paddle is going, slowly pour in the warm milk mixture. Allow the sugar to dissolve and blend with the milk. Stop mixing and allow the mixture to slightly cool. The ideal feel is warm, not hot.
Turn the mixer back on at medium speed, and slowly add the eggs. Turn the mixer off, add the yeast, and then turn the mixer back on at the lowest speed for a few rotations of the paddle. This is to mix the yeast into the liquid. Shut the mixer off and allow the yeast to sit for 15 minutes. You will notice the yeast start to bubble.
While the yeast is processing, sift the flour, salt, and cardamom together. After you have waited for the yeast to bubble, turn the mixer back on to low and add the flour mixture, fully incorporating it. Do not over-stir; it is okay for the dough to look lumpy. Turn off the mixer.
Remove the dough from the mixer and form into a ball with your hands. Place the dough into a large mixing bowl that has been lightly greased with butter. Dampen a kitchen towel with warm water. Set the towel over the bowl and leave it in on the counter for 2½ hours.
Set oven to 350 degrees. Grease a deep muffin pan with butter. The dough is going to feel a little like soft taffy. Using a spoon, coax the dough into the pan, filling ¾ of each cup. The dough will rise while baking. Re-cover the remaining dough in the mixing bowl until you are ready to use.
Cook the dough in the muffin pan for 30 minutes, or until golden. Cool, and pop out of the pan. Continue the steps with the remaining dough until gone. Serve with our Cranberry and Orange Honey Butter (page 50).