Bath, England

Sally Lunn buns

Somewhere between brioche and a cloud. Split, toast, butter, repeat.

150 minTime

9 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

323kcal

9 gprotein

2 gfibre

150minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)3½ cups

Instant dry yeast2 tsp

Sugar3 tbsp

Salt1 tsp

Milk¾ cup plus 1 tbsp, warm

Egg3 (1 for glazing)

Butter4 tbsp, melted

6 steps

1Warm the milk with the melted butter until just lukewarm. Mix the maida, yeast, sugar and salt in a big bowl.
2Add the milk and 2 beaten eggs and knead 10 minutes into a soft, slightly sticky dough.
3Cover and leave in a warm place until doubled.
4Divide in two, shape into smooth balls and set each in a greased 6 inch round tin. Cover and prove until puffed to the rim.
5Brush with the remaining beaten egg and bake at 190 C for 20 to 25 minutes.
6Cool on a rack, then split each bun horizontally and toast the cut sides.

Serve it like this

Serve the toasted halves warm on a board with butter, jam and a little thick cream, or with cheese and tomato for a savoury plate.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.