Traditional Sally Lunn Bun

Make a rich, light yeast dough using flour, warm milk, yeast, plenty of butter, and eggs.

Knead until the dough is smooth and elastic.

Let it rise in a warm place until doubled.

Shape into large, round buns and place in greased round tins.

Let rise again until very light and airy.

Bake at 200°C for 12-15 minutes until just golden brown.

Serve warm, sliced horizontally into layers, with plenty of butter or clotted cream.