Traditional Sally Lunns Bread
A classic sweet bread from Merseyside, enriched with sultanas, cherries, and citrus zest, topped with a delicate icing. Perfect for tea time or breakfast with butter.
Equipment
- Electric mixer (blade attachment) or hands
- wire rack
Ingrediënten
For the dough:
- 400 g strong white flour plus extra for dusting
- 1 teaspoon salt
- 40 g caster sugar
- 40 g butter softened
- 20 g yeast
- 120 ml milk
- 120 ml water
For the filling:
- 50 g sultanas
- 60 g glacé cherries
- 1 teaspoon ground cinnamon
- Zest of 3 oranges
- For the icing:
- 75 g icing sugar
- Water as needed
Instructies
- In a large bowl, mix the flour, salt, sugar, butter, yeast, milk, and water until fully combined.
- Knead the dough on a lightly floured surface until smooth and pliable.
- Return the dough to the bowl and let it rest for 1 hour.
- Line a baking tray with parchment paper.
- Add the sultanas, cherries, cinnamon, and orange zest to the dough.
- Mix well using an electric mixer with a blade attachment or knead by hand.
- Flatten the dough, then roll it into a sausage shape.
- Place the dough on the prepared baking tray and let it rise for 1 hour.
- Preheat the oven to 200°C (400°F, Gas Mark 6).
- Bake for 20 minutes, then transfer to a wire rack to cool.
- While the bread cools, prepare the icing by gradually adding water to the icing sugar until it reaches a thick, pourable consistency.
- Drizzle the icing over the top of the bread.
- Slice and serve with butter.
Notes / Tips / Wine Advice:
Serving Tip:
Best served warm with butter and a cup of tea for a classic British tea-time treat.Wine Advice:
Pair with a sweet dessert wine such as Moscato or a light sparkling wine like Prosecco for a delightful contrast.Nutritional Information
Calories: 250 kcal | Carbohydrates: 50 g | Protein: 5 g | Fat: 4 g | Fiber: 2 g | Sugar: 18 g | Salt: 0.8 g
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