Sally Lunn Buns

Ingredients Kg Grams %
Bakers flour 32 000 100
Exakt Zest 6 400 20
Yeast 1 280 4
Water 17 920 56

Method:

  • Mix flour, Exakt Zest, yeast and water for 2 minutes on slow speed then 8 minutes on fast speed using spiral mixer
  • Dough temperature: 27°C - 28°C
  • Scale at 300 grms - mould round
  • Intermediate proof: 10 minutes +/-
  • Final mould round and place into 5" - 6" cake tins
  • Prove for 45 - 50 minutes (When half proved they are carefully egg washed and returned to the prover for the remaining proof)
  • Proof temperature: 30°C
  • Relative humidity: 80%
  • Bake temperature: 220°C (430°F)
  • Bake time approximately: 18 - 20 minutes

Serving Suggestion: Cut into slices and serve with butter and such additions as jam, marmalade or honey. The slices may be toasted.