Jane Austen's Favorite Bath Buns Recipe (2024)

FAQs

What is the difference between Bath Bun and Sally Lunn? ›

Although quality control standards are much higher in contemporary kitchens than they were back in 1851, the Bath Bun is small, doughy, and very sweet in comparison to the original Sally Lunn: an altogether sturdier creation with a distinctive brioche-like personality.

The bun's creation is attributed to William Oliver in the 18th century. Oliver also created the Bath Oliver dry biscuit after the bun proved too fattening for his rheumatic patients. The bun may also have descended from the 18th-century "Bath cake". The buns are still produced in the Bath area of England.

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!

The Bath Bun is small and sweet and is laced with sugar and fruit. The story goes that Dr William Oliver, who was born in Cornwall in 1695, created the sweet-flavoured Bath Bun for his patients.

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 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. Most guests enjoy their bun with a huge smile on their face.

co*ckney. A poor and pointless specimen, hence seldom used.

The English word bun is a derivation of the Greek word for ceremonial cakes and breads, boun. In the Middle Ages, home bakers marked their loaves with crosses before baking.

It's well worth visiting the shop and museum to learn some of the history of the Sally Lunn bun and to see this historic building. It is small but very interesting and the lady in the shop was very knowledgable of the history.

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.

Serve warm Sally Lunn Buns with Whipped Orange Butter and orange marmalade or strawberry jam. The dough is very versatile; it can be made into large round loaf-like "Buns", Small Pan Buns, or Tea Buns (baked in muffin pans). I've also used the dough to make Sally Lunn Cinnamon Buns.

So-called Bath Buns, on the other hand, are smaller and sweeter than Sally Lunn Buns, with a lump of sugar baked into the bottom, crushed sugar sprinkled over the top and, often, currants or raisins swirled throughout. Like many aspects of Bath's history, this bun, too, comes with a story.

Say hello to the Strange Bun, my latest recipe from the game STARDEW VALLEY! In the game, this recipe is made from void mayonnaise and periwinkle, an appropriately strange combo to be sure. Literally everyone in the game hates them (even the villager who gives you the recipe).

The reason brioche is so light and tastes so rich is because it's made with an enriched dough,which gives it that soft texture and amazing taste. Brioche is enjoyed around the world as an upgraded substitute for 'normal' bread – subbed in for sandwiches, toasties, burgers and more.

A Boston bun, also known as a Sally Lunn, is a large spiced bun with a thick layer of coconut icing, prevalent in Australia and New Zealand. Traditionally the bun contains sieved mashed potato, and modern versions sometimes contain raisins or sultanas, the inclusion of which dates from the 1930s.

Hot cross happiness. It's said that hot cross buns are an evolution of the Alban Bun, which was distributed to the poor at St Albans Abbey on Good Friday in the 14th century. The signature difference ingredients-wise is that the Alban Bun was spiced with grains of paradise, in contrast to today's favoured mixed spice.

Paris buns are a sweetened breadlike cake similar to scones. A recipe from an 1881 cookbook refers to Paris buns as "Scotch" and says that three of the buns cost a penny.