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Sally Lunn Boston Bun

 

One of the New Zealand versions of the traditional Boston Bun. This recipe produces a soft bread like bun and lush coconut icing top.

Ingredients for bun:

2 teaspoons active yeast granules

½ cup milk, warmed

2 teaspoons sugar

400g bread flour

1 cup raisins

finely grated rind of 1 lemon

100ml cream

50g melted butter

2 eggs

Ingredients for Icing

¾ cup softened  butter

1 cup icing sugar

1 teaspoon lemon juice

½ cup desiccated coconut

 

Method for Bun

Dissolve yeast in warm milk and mix in sugar, leave for 5 minutes until frothy.

Place  flour, raisins and lemon rind in a bowl.  Make a well in the centre and mix in milk mixture, cream, butter and eggs.   Mix with a knife and then turn out onto a lightly floured surface and knead into a smooth and elastic.

Note: This much easier if done in a mixer with dough hook.

Cover and leave to rise until doubled. Punch down and form into either 1 large or 2 small rounds on a greased or non-stick oven tray. Cover with a damp tea towel and leave to rise again for around 30 minutes.

Bake at 190C or 170C for fan forced oven for around 40 minutes, until golden brown in colour and a skewer inserted into the centre comes away clean.  Allow cooling on a cake rack.

Method for Icing: beat together butter, sugar and lemon juice until pale and fluffy.

Spread thickly over the completely cooled bread. Sprinkle coconut on top.

Serve with a nice tea or coffee.

 

Here is another Boston Bun that uses yeast and Bread Flour with no Mashed potato. Bakeries around Australia seem to favour this style of Boston Bun. Here it is.

 

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