Yorkshire Sally Lunn
- 2 quarts flour
- 1 yeast cake, dissolved
- 2 eggs, beaten
- 1 cup butter, melted
- 1 Tbsp sugar
- 1/3 tsp salt
- 2 cups milk, lukewarm
- Egg white
- For the syrup:
- 1 Tbsp cream
- 2 Tbsp sugar
Warm the flour. Add the lukewarm milk, melted butter, beaten eggs, sugar and salt, then the dissolved yeast cake. Beat through and through.
This makes a very soft dough but it must be kneaded. Add a little more flour to make it easy to handle.
Cut into small balls. Drop each one into a greased muffin pan and let it rise. Brush over with egg white.
Bake until delicately brown. When taken from the oven, brush with syrup made from cream and sugar boiled together for a minute. Serve hot.
An English recipe.
This makes a very soft dough but it must be kneaded. Add a little more flour to make it easy to handle.
Cut into small balls. Drop each one into a greased muffin pan and let it rise. Brush over with egg white.
Bake until delicately brown. When taken from the oven, brush with syrup made from cream and sugar boiled together for a minute. Serve hot.
An English recipe.
Submitted by May 18, 2010
15 min
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45 min