Jane Austen's Favorite Bath Buns Recipe (2024)

FAQs

Is a Sally Lunn bun the same as a bath bun? ›

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.

Bath Buns

William Oliver arrived in Bath in the eighteenth century, brought decorum to the city's medical profession and invented the now legendary Bath Buns. He prescribed his patients to drink up to 60 cups of thermal water per day, but to offset the taste, encouraged them to also eat the buns.

Sally Lunn Buns, scented with just a hint of citrus, either lemon or orange, have a light, airy, and tender crumb with a thin and crisp golden brown crust. This recipe makes a delightful and delicious breakfast or tea bread, somewhat like brioche.

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.

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.

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.

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'".

noun. : a round bun made of sweet yeast dough containing eggs, butter, and currants and usually decorated with sugar, nuts, or pieces of candied fruit.

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. If for any reason your bun does not make you break into uncontrollable smiling then do please speak to a member of our team.

What is a Tennessee bun? ›

Southern BBQ style rustic burger buns made with dough containing a dash of red malt. Each bun has an authentic wrinkled top which differentiates them from 'perfect' brioche style buns. The buns are topped with a mix of poppy and sesame seeds for extra bite and a nutty flavour.

Brioche (/ˈbriːoʊʃ/, also UK: /ˈbriːɒʃ, briːˈɒʃ/, US: /briːˈoʊʃ, ˈbriːɔːʃ, briːˈɔːʃ/, French: [bʁijɔʃ]) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb.

Todays Bath Buns are no longer made with caraway seeds or comfits, nor are they decorated with them. They are now baked with a lump of sugar in them, and decorated with sugar nibs and currants. It now looks more like a brioche like the Saly Lunn, light instead of a more dense scone-like bake.

Pull all of your hair securely back where you want it to sit after your part is in place. Brush your hair through from front to back to smooth out any gaps or bumps. Once you're satisfied with the look, secure it in the back with a hair tie. The ponytail should then be carefully twisted and wrapped into a bun.

Hot cross buns are traditionally eaten over the Easter religious Christian holiday to symbolise the crucifixion of Jesus on Good Friday on the cross.

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. If for any reason your bun does not make you break into uncontrollable smiling then do please speak to a member of our team.

A Sally Lunn is a large bun or teacake, a type of batter bread, made with a yeast dough including cream and eggs, similar to the sweet brioche breads of France. Sometimes served warm and sliced, with butter, it was first recorded in 1780 in the spa town of Bath in southwest England.