Sally Lunn Buns
Light, golden, brioche-like buns from Bath, split and spread while warm. Made dairy free with oat milk and spread.
- Time2 hr 20
- LevelMedium
- Costabout £0.39 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, 50 g sugar and salt in a large bowl. Add the warm oat milk and beaten eggs and mix to a soft, sticky dough.
- 2
Knead in the dairy free spread, a little at a time, then knead for 10 minutes until smooth, glossy and stretchy. Cover and leave for 1 hour, until doubled.
60 min - 3
Knock back the dough, divide it in two and shape each half into a smooth ball. Put each into a greased and lined 15 cm round cake tin and press down gently.
- 4
Cover and leave for 40 minutes, until the dough has risen to the top of the tins.
40 min - 5
Heat the oven to 200°C (180°C fan). Bake for 25 to 30 minutes, until deep golden and hollow-sounding when tapped underneath.
27 min 30 s - 6
Dissolve the glaze sugar in the water, boil for 30 seconds and brush over the hot buns. Cool a little, cut each into 4 thick slices or split and toast, then spread with dairy free spread and jam.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.