Butter Sally Lunn With Yeast Recipe
Ingredients
| Milk | 1 Cup (16 tbs), scalded | |
| Whipped cream | 1 | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Salt | 2 Teaspoon | |
| Melted butter | 1⁄2 Cup (8 tbs) | |
| Dry yeast | 1 | |
| Eggs | 3 , beaten | |
| All purpose flour | 5 Cup (80 tbs) | |
| Nutmeg | 1⁄2 Teaspoon | |
| Fresh strawberries | 3 Pint |
Directions
Combine milk, 1/4 cup sugar, salt and butter in a bowl; cool to lukewarm.
Combine 1/2 cup warm water and yeast in large mixing bowl; stir until yeast is dissolved.
Add milk mixture and eggs; mix well.
Beat in flour gradually until smooth.
Cover; let rise in warm place for 1 hour or until doubled in bulk.
Stir down; turn into greased and sugared 10-inch tube pan.
Cover; let rise for about 30 minutes or until doubled in bulk.
Mix remaining sugar and nutmeg; sprinkle over top.
Bake in 400-degree oven for 40 minutes.
Remove from oven; cool for 5 minutes.
Remove from pan; mound strawberries in center.
Combine 1/2 cup warm water and yeast in large mixing bowl; stir until yeast is dissolved.
Add milk mixture and eggs; mix well.
Beat in flour gradually until smooth.
Cover; let rise in warm place for 1 hour or until doubled in bulk.
Stir down; turn into greased and sugared 10-inch tube pan.
Cover; let rise for about 30 minutes or until doubled in bulk.
Mix remaining sugar and nutmeg; sprinkle over top.
Bake in 400-degree oven for 40 minutes.
Remove from oven; cool for 5 minutes.
Remove from pan; mound strawberries in center.
Chef
