Sally Lunns...I'm sorry what? What kind of name is that for a pastry? What kind of name is that in general? I keep wanting to say "buns" instead of "lunns"...I'm working on it!
Anyways, there was some more waiting this time. I'm kind of getting excited to do a recipe that doesn't involve waiting. After kneading the dough for a good ten minutes, I had to let it rise for 1.5 hours, form 6 buns (although I think I should've made more), and let them rise again for 30 minutes to an hour. Then you brush them with egg whites and pop 'em in the oven at 400 for 13 minutes.
As I said before, I think I should've made more buns because the 6 buns were HUGE!! Like, basically that's all you need for breakfast.
But guys...these things are the bomb.com! They came out golden, warm, light, fluffy, and are just all around wonderful goodness. I think this is my favorite recipe so far. Next time, I'm definitely making smaller buns. But overall, I'd call this recipe a 100% success. Maybe it's because of the weird name :)
Can't wait for next week,