ICED SALLY LUNN BUN
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The History
The History
The Iced Sally Lunn Bun and its origins are unknown and considered a mystery. All that we know is that the original recipe originated in Boston during the gold rush years of the 1850s, but it has been a staple Australian treat ever since.
The Iced Sally Lunn Bun is also known as a Boston Bun. It is a bun commonly consumed in Australia and New Zealand. The traditional version is known for its thick layer of coconut icing on the exterior with mashed potatoes as part of the interior (YUCK). The more modern version does not have mashed potatoes, but instead can contain raisins or raspberry jam on top of whipped cream. This delicious treat is eaten for afternoon tea or put into lunchboxes for kids at school.
Sally Lunn is a lady from England who sold them in the city during the late 17th century. Her original bakery, Sally Lunn's, still operates today.
Prep Time: 15 minutes | Cook Time: 165 minutes | Total Time: 180 minutes | Serving Size: 10 slices
What You Need
What You Need
INGREDIENTS
Bun
9.9oz Lukewarm Water
5tsp Dried Instant Yeast
19.8oz Baker's Flour
1tsp Sea Salt
2tsp Milk Powder
2.3oz Caster Sugar
1.6oz Salted Butter
Icing
5.3oz Copha
0.35oz Vanilla Extract
2.82oz Lukewarm Water
10.6oz Powdered Sugar
6tbsp Desiccated Coconut
AMERICAN SUBSTITUTIONS
As Australia has a variety of different flours, a good American substitute for Baker's Flour is Enriched All-Purpose Flour. Copha is an Australian brand of vegetable shortening made from hydrogenated coconut oil; an American substitute is Organic Coconut Oil.
Preheat oven to 355°F | Line baking sheet (approx 9 x 5 inch) with parchment paper and set aside.
Step One:
Place water into the mixing bowl.
Step Two:
Add the active dry yeast.
Step Three:
Add nonfat dry milk.
Step Four:
Add sea salt.
Step Five:
Add the salted butter.
Step Six:
Add the enriched all-purpose flour.
Step Seven:
Add sugar and mix all together for 40sec/speed3.
Step Eight:
Knead dough for 7min. Once finished, set aside to prove for one hour with the lid on.
Step Nine:
Make a floured work surface.
Step Ten:
Transfer the dough onto the work surface.
Step Eleven:
Shape the dough into a large bun or multiple smaller buns. Your choice.
Step Twelve:
Place in a lined baking tray and leave to prove in a warm place for 25 minutes.
Step Thirteen:
Bake in the oven for 35 minutes or until the bread sounds hollow when tapped on the underside. Place onto a wire rack to cool for one hour.
Step Fourteen:
In a large mixing bowl, add coconut oil.
Step Fifteen:
Add powdered sugar.
Step Sixteen:
Add vanilla extract.
Step Seventeen:
Insert butterfly whisk and mix for 6min/speed3.
Step Eighteen:
Cut the bun into 10 slices.
Step Nineteen:
Add the icing on top.
Step Twenty:
Sprinkle coconut and enjoy your Iced Sally Lunn Bun!
BONUS TIPS
○ You can make chocolate, strawberry, or any flavour you want for lunn buns!
○ A classic way to eat this treat is by putting whipped cream in the middle with a raspberry drizzle on top. YUM!
○ This is a great afternoon treat snack, or even a great birthday party dish to serve.
○ You can add raisins to your bun if you would like a fruity flavor.
○ Keep refrigerated if left out for long periods.
WHY THE ICED SALLY LUNN BUN?
WHY THE ICED SALLY LUNN BUN?
Every year for Easter, we’d get two weeks off school, and every single year since my grandpa was a teenager, my family has spent that time camping at Brunswick Heads.
Brunswick Heads, a small coastal town in New South Wales with a laid-back, hippie vibe, has always felt like our slice of paradise. My dad never missed a single year at Brunswick Heads until we moved to America four years ago. It truly is the best place to be and I would go back in a heartbeat.
One of my favorite parts of every trip was visiting the local bakery for their famous Iced Sally Lunn Buns every morning. I always got to pick between a donut or an Iced Sally Lunn Bun for breakfast (and if Dad was around, I usually ended up with both).
If this photo of me out on the tinny doesn’t scream “living the dream,” I don’t know what does. Every day was fueled by sunshine, salt water, and a sweet treat, typically that perfect Iced Sally Lunn Bun.
NUTRITION INFORMATION PER PIECE:
6g Protein
460 kcal Calories
69.4g Carbohydrates
467.2mg Sodium
43g Sugar
17.8g Fat
5.3g Fiber
USEFUL ITEMS:
Thermomix/Blender
Butterfly Whisk
Spatula
Bread Knife
Baking Sheet (9x5 inch)
Parchment Paper
Large Baking Sheet
Cup
Author: Jane Pontious
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