This delicious Hot Cross Bun Sally Lunn is topped with a white coconut icing - the perfect Easter treat to share with friends and family.
Growing up in New Zealand buying a Sally Lunn from the bakery was such a treat for our family. I decided to add my own spin on it and create a Hot Cross Bun Sally Lunn then top it with a delicious white icing and desiccated coconut. This soft and light loaf is perfect spread with butter and served with a pot of tea.
For other delicious Hot Cross Bun recipes, be sure to check out the homemade Hot Cross Buns or my Hot Cross Bun Bread and Butter Pudding on the website.
The ingredients for this recipe are super simple. I used a mixture of raisins, currants and chopped dried apricots in the dough. I also used mixed spice and cinnamon but these spices can be swapped for all spice or nutmeg.
The Sally Lunn is also know as a Boston bun - sometimes it is made with leftover mashed potato, I just used a traditional hot cross bun dough for mine. I am so happy with the way this recipe turned out, I love it when a recipe vision comes to life.
HOW TO MAKE MY hot cross bun sally lunn:
Warm the milk in a small jug in the microwave - mine took about 40 seconds. Stir in the yeast and one teaspoon of brown sugar. Set aside for 10 minutes or until bubbles appear. While the yeast is working it's magic place 2.5 cups of the flour, brown sugar, cinnamon and mixed spice into the bowl of a mixer and stir together. Then pour in the yeast mixture, melted butter and egg. Using the dough hook start the mixer on low to mix everything together and scrape down the sides of the bowl if needed.
Then turn on to a medium speed and slowly pour in the remaining ½ cup of flour. Mix for 5 minutes until a smooth dough forms and it is easily coming away from the sides of the bowl. Add the dried fruit and mix on low until it is all incorporated.
Cover the bowl with a tea towel and set aside in a warm place for 1 hour. Shape dough into a loaf shape and place on a lined oven tray. Let it rise while the oven to heats up to 180ºC. (about 20 minutes).
Bake for 35 minutes or until golden and cooked through. Remove from the oven and let it cool on a wire rack.
To make the icing: Use the whisk attachment to beat together the butter, icing sugar and milk until smooth and thick. Spread over the loaf then carefully sprinkle over the coconut.
I like to serve my Sally Lunn in thick slices with butter. This loaf is best eaten fresh on the day it is made but it will keep in an airtight container for up to 3 days.
If you are looking for more Easter recipes check out my posts for No-bake chocolate Easter egg slice or Hot cross bun bread and butter pudding and Roast lamb with onion gravy.
Recipe FAQs:
You can substitute mixed spice with a combination of ground nutmeg, allspice, and cloves. A good alternative is ½ tsp nutmeg and ½ tsp allspice.
Absolutely! Feel free to swap or adjust the mix of dried fruit to your preference-chopped dates, dried cranberries, or chopped figs would work well.
Storage:
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, freeze it (without icing) in slices for easy defrosting.
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Hot Cross Bun Sally Lunn
A soft and flavoursome Hot Cross Bun flavoured Sally Lunn topped with coconut white icing.
Ingredients
- 2 tsp active yeast
- 1 cup milk, warmed
- ½ cup brown sugar
- 3 cups plain flour
- 1 tsp cinnamon
- 1 tsp mixed spice
- 50g butter, melted
- 1 egg
- 1 cup dried fruit: mix of sultanas, raisins, dried apricots, currants
Icing:
- 30g butter, softened
- 1 cup icing sugar
- 2 Tbsp milk
- 2 Tbsp desiccated coconut
Instructions
- In a bowl, mix together the yeast, warm milk and 1 tsp of the brown sugar. Set aside in a warm place for 10 minutes or until bubbles appear.
- Place 2.5 cups of the flour, brown sugar, cinnamon and mixed spice into the bowl of a mixer.
- Stir together then pour in the yeast mixture, melted butter and egg.
- Using the dough hook start the mixer on low to mix everything together, scrape down the sides if needed. Then turn on to a medium speed and slowly pour in the remaining ½ cup of flour.
- Mix for 5 minutes until a smooth dough forms and it is easily coming away from the sides of the bowl.
- Add the dried fruit and mix on low until it is all incorporated. Cover the bowl with a tea towel and set aside in a warm place for 1 hour.
- After an hour remove the dough from the bowl and knead into a loaf shape then place on a lined oven tray. Let it rise while the oven to heats up to 180ºC fan-bake. (about 20 minutes)
- Bake for 35 minutes or until golden. Remove from the oven and let the loaf cool on a wire rack.
- To make the icing: Use the whisk attachment on the mixer and beat together the butter, icing sugar and milk until smooth and thick.
- Spread over the cooled loaf then sprinkle over the coconut.
- Serve your loaf in thick slices with butter.
Notes
- Keep in an airtight container in a cool dry place for up to 3 days.
- This dough also works well for hot cross buns.
- Add a couple of drops of pink food colouring if you prefer a pink icing on your loaf.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 335Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 69mgCarbohydrates: 65gFiber: 3gSugar: 35gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Diane says
This looks delicious. I am looking forward to making this bun but I was wondering what type of flour you use for this loaf - plain or self raising flour? Thank you.
VJ cooks says
Plain flour 🙂
Diane says
Can this bun be frozen and reheated, before or after icing, please if it can be frozen. Thank you
VJ cooks says
I would freeze it before icing. Once the bun has cooked, allow it to cool completely then wrap it in cling film and freeze immediately. This means it will be as fresh as possible. Defrost then ice as normal. Good luck Dianne!
Diane says
Thank you so much for your prompt response. I made the loaf and didn't get to freeze it, as we just kept eating it, it was so good. It stayed fresh for several days.
Louise says
Hi, can this be successfully mixed by hand? I don't have dough hooks?
VJ cooks says
I haven't treid it myself but can't see why it wouldn't work. Just ensure you knead it for long enough - when it's smooth, elastic, and no longer sticks to the surface or your hands
Linda says
Can this be made by hand if you don't have a mixer?
VJ cooks says
I haven't made it by hand but I'm sure it would work.Knead the dough for 5 - 10 minutes before adding the fruit. Fold in to incorporate then allow to rise for 1 hour as per the recipe.
J says
Hi do you think i could use the dough setting on my breadmaker to make this?
VJ cooks says
Oh I haven't tried that sorry, let me know how you get on.
Vicky says
Do you use baking plain flour as in cakes or can I use the flour for bread making
VJ cooks says
Yes, just plain flour! I've amended the recipe to say that now 🙂
Rebecca says
Hi! Love this!! Can I make this savoury?? With maybe silverbeet & feta?
Thank you!!
VJ cooks says
You do you boo!