Sally lunn

Enjoy a traditional British treat with Paul Hollywood's recipe for Sally Lunns, flavoured with dried fruit, cinnamon and orange zest
By Paul Hollywood
Sally lunn
  • Rating:
  • Serves: makes 1 loaf
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes plus resting and rising
  • Effort: easy



  • 400 g strong bread flour, plus extra for dusting
  • 1.5 tsp salt
  • 40 g caster sugar
  • 40 g butter, softened
  • 30 g fresh yeast
  • 120 ml milk
  • 120 ml water
  • 50 g sultanas
  • 60 g glacé cherries
  • 1 tsp ground cinnamon
  • 3 oranges, grated zest
  • 75 g icing sugar


1. Put the flour, salt, sugar, butter, yeast, milk and water into a bowl and mix together with your hands. 2. When all the flour has been incorporated tip the dough onto a lightly floured surface and knead until smooth and pliable. 3. Return the dough to the bowl and set aside to rest for one hour. 4. Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer or your hands, work it in well. 5. Shape the dough into a sausage shape by flattening out the dough and rolling it up. 6. Put the dough on a greased baking sheet and leave to rise for one hour. 7. Preheat the oven to 200ºC/gas 6. 8. Bake the dough for 20 minutes, then transfer to a wire rack to cool. 9. While it is cooling, make the water icing. Tip the icing sugar into a bowl, add a little water and mix in well, then gradually add water until the icing coats the back of a spoon. 10. Drizzle the icing over the top of the Sally Lunn. 11. Cut into slices and eat with lashings of butter.

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