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Dessert

Sally Lunn

A sweet raised dough roll baked at 400°F for 15 minutes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Sally Lunn

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Enrich the dough

  1. Add the eggs, sugar, and butter to the raised dough and work it well.

  2. Let the dough rise again, then place it in a large biscuit pan.

  3. Allow it to rise very light once more.

Bake and serve

  1. Bake at 400°F (200°C) for 15 minutes.

  2. Cut into squares and serve very hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Add richness and structure, helping the bread hold a light, tender crumb.
Sugar
Adds sweetness and helps the crust brown during baking.
Butter
Adds fat, softening the crumb and giving a richer flavour.

The step that matters

Allowing the final rise to get very light. The dough needs enough time for yeast to produce gas and expand before baking. Underproofed dough stays dense, while a properly risen dough bakes into a lighter, airier loaf.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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