A great cake recipe for any occasion:
Melt the butter leisurely in a saucepan. Remove from the heat and pour in the milk and sugar. Next, add the yeast and stir well.
Add the beaten eggs, flour and salt to the yeast solution form and mix to a soft dough. The dough is too soft to knead, so it should be beaten in the baking bowl for 2 to 3 minutes. Then pour into 2 greased springform pans (diameter about 12 cm). Cover with an oiled plastic bag and let rise for 90 min. in a warm place, until the dough reaches almost the edge of the molds. Bake on the middle shelf in a heated oven at 220 °C (gas level 4) for 20 ~ 25 min. Turn out onto a roasting rack and brush with sugar glaze while still hot.
These round tea buns are said to be “flat and golden on top and flat and white on the bottom”. Supposedly, they were named after huebchen Sally Lunn, who lived in Bath. There used to be special Sally Lunn molds, but now people use ordinary cake pans. The tea buns were cut open hot, surrounded with mountains of whipped cream and sprinkled with hail sugar. Today they are usually just cut through and served warm with butter and perhaps liquid whipped cream.
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