Fruited Sally Lunn

Fruited Sally Lunn


March 29, 2013


1 cup milk, warmed

1 cup warm water

3 large eggs

1/3 cup sugar

1/4 cup butter, softened or melted

2 tsp. active dry yeast (or 1 pkg.)

4 1/2 cups all-purpose flour

1 tsp. cinnamon

1 tsp. salt

1/2 cup currants or raisins

1/2 cup dried cranberries, cherries and/or candied citron


1In a large bowl, whisk together the milk, water, eggs, sugar, butter and yeast; set aside for a few minutes, then whisk again. Stir in 4 cups of the flour along with the cinnamon and salt. Cover the sticky dough with a towel and set aside in a warm place for an hour.

2Stir in the remaining half cup of flour along with the dried or candied fruit. Butter or spray a 9-inch tube pan and scrape the batter evenly into the pan; cover with a towel and let rise for another hour or two.

3Preheat the oven to 350F. Bake the Sally Lunn for 40-45 minutes, or until puffed and deep golden. Run a thin knife around the edge of the pan, then invert it and remove the sides and bottom.

4 Slice and serve warm, with butter.


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