Kentucky Sally Lunn

Oxmoor House
10 to 12 servings


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1 1/2 packages dry yeast
3/4 cup warm milk (105° to 115°)
3/4 cup butter or margarine, softened
1/4 cup plus 2 tablespoons sugar
3 eggs, separated
3 cups all-purpose flour
3/4 teaspoon salt


Dissolve yeast in warm milk, stirring well. Let stand 5 minutes or until bubbly.

Cream butter; gradually add sugar, beating well. Add egg yolks, beating until smooth.

Combine flour and salt; add to creamed mixture alternately with yeast mixture, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

Spoon batter into a well-greased 9-cup mold. Let rise, uncovered, in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Bake at 375° for 30 minutes or until golden brown. Cool in mold 10 minutes; invert onto serving plate. Slice and serve.

Created date

February 2010