It Taste Like Brioche–Sally Lunn (莎莉露圓麵包)



Many people know focaccia, brioche,  challah,  baguette, and other famous bread but not many know about this bread that was named after a lady. Sally Lunn.


It is very British though it is now become common in United States and France. It is a rich bread like brioche and when I compared the recipe of brioche and Sally Lunn, Sally Lunn only uses slightly less butter and eggs the brioche…


I am happy with this adventure with no regrets at all. It is very buttery and rather soft in my humble opinion.  Preparation are so easy, much easier than brioche. It is a no knead bread and without very long proofing period.


Traditional shape of Sally Lunn is round bun or cake shape. Since I saw Martha Stewart was using a loaf tin, I have decided to follow suit. The reason is very simple, just easier to cut for servings.


There are many recipes in the internet, as usual, I routed back to my trustable cook book especially for famous recipes. The book never failed me, measurement all in grams and the steps are clear and precise. The book also recommended short cut methods which is more suitable for the present busy lifestyle.


As per the above book, it was written:

“One of the many tales of the origins of Sally Lunn has it that the name comes from a baker in the late 18th century name Sally Lunn who had a bakery in Bath. Another more romantic variation of the story is that a well known baker and musician bought the bakery and wrote a song about Sally Lunn and name the bun after her. Sally Lunn is a term used for a variety of yeast and soda breads and can be made as sweet large buns or teacakes.” (Source: Page 260, Sally Lun“The Essential Baking Cook Book” published by Murdoch Books in 2000)



Servings: Prepare a loaf of 3.5” x 3” x 8”

Recipe adapted from: Page 260, Sally Lun“The Essential Baking Cook Book” published by Murdoch Books in 2000


  • 250 grams of plain flour
  • 60 grams of butter, melted
  • 60 grams or ml of lukewarm fresh milk
  • 60 grams of honey
  • 4 grams of instant yeast
  • 2 eggs
  • 1/4 teaspoon of salt


  • 1/2 tablespoon of sugar
  • 1/2 tablespoon of milk



  • Lightly grease a baking tin of 3.5” x 3” x 8”

PicMonkey Collage1

  • Beat the eggs, add the melted butter, lukewarm milk and honey, stir until well combined. Set aside.

  • Sift the flour in a big mixing bowl , add the yeast, stir until well mixed and make a well in the centre.. Add the egg mixture and use a big spoon or spatula to stir until it forms a thick batter. Cover loosely with a clingy wrap and let it proved for 1-1.5 hours.

PicMonkey Collage2

  • After the first proofing, spoon the bread to the lightly greased baking tin. Pat hand with oil or flour to level it as flat as possible. Cover loosely with clingy wrap and let it proof for another hour or until batter reaches the top of the baking tin.

  • Pre-heat the oven to 180 degree Celsius.

  • For glazing, mix the sugar and milk. Stir until sugar dissolved. Brush the top of the loaf with the glaze mixture and bake in the pre-heated oven of 180 degree Celsius for about 25-30 minutes or when a skewer inserts into the centre of the bread comes out clean. Best served warm with a thick slab of butter in the afternoon.



This cake–liked bread is very tasty and much simpler to prepare as compared to Brioche.  It is ideal for tea gathering  as a tea cake substitute. Be it round or loaf shape, I will leave it to the readers.


Hope you like the post today. Cheers and have a nice day.


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2 thoughts on “It Taste Like Brioche–Sally Lunn (莎莉露圓麵包)

  1. I notice that though this recipe has 60ml lukewarm fresh milk, however, I do not know where I should add to. I always appreciate your advise. Thank you.

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