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Fruited Sally Lunn

Yields1 Serving

 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

In 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.


Stir 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.


Preheat 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.


Slice and serve warm, with butter.