The Softest Bread In England | How To Make 18th Century Sally Lunn Buns

[@telkins3388]

The Sally Lunn is like the sun... Rises in the Yeast and sets in the Waist.

[@TastingHistory]

This is the best thing I’ve read today.

[@rawpotatofella9654]

Get out.

[@magic_cfw]

I hate you. Take my like.

[@jojop3430]

somehow poetic. nice

[@ellenmarch3095]

I love this.

[@laurakoby806]

Your whole vibe is like if Julia Child had friendly Midwesterner energy and the bone structure of a Disney Prince.

[@lindawhite4640]

You got that right?! LOL?!

[@MissPril]

😂😂

[@effeo9962]

It's annoying, isn't it?

[@vallariecruell5752]

So damn true!

[@dawnrodgers9466]

👏👏👏👍

[@DonnaHawkTx]

I recommend dry toasting the saffron until the threads twist and brown. Crumble the toasted saffron into the milk and it will color more vibrantly and you will render the maximum of the saffron's aroma and flavor, leaving none to waste.

[@LloydsofRochester]

Wow! I am almost 65 and in all these years no one has ever suggested that before! That sounds so interesting I'm going to have to try it. Is that something from America's Test Kitchen, or did someone pass it on to you? Thank you in advance!

[@carolharris2357]

It is rather expensive to waste any. Also he should beat the eggs first, it mixes better.

[@parvazjanoon9024]

@@LloydsofRochester this is very traditional way we use Saffron in middle east (and Sub continent). And nothing come close to Saffron from Isfahan (Iran)

[@markmower6507]

I get that I am a Chef, very good technique. My question is Who can Afford Saffron, like what are the other ingredients Perigord Black Truffles and Iberico Ham?!?! Hahahahahahahaha 😂!!!

[@worldview730]

Now that's some fancy Sally Lunn Bun advice

[@Director_Orson_Krennic]

I swear your entire energy in these is like that chaotic big brother with a history addiction decided to teach you how to cook, while immersing you in the backstory of the dish while you two make it

[@TastingHistory]

Fine by me :)

[@jessicacanfield5058]

Hahaha

[@vivocanada]

Okay, let's face it. Cute as a button, great comedic timing, witty double-entendres, clever writing, can pronounce the things he's working with and making, great research, informative and interesting, interesting mixture of food and history, what's not to like? Guess I'm gonna have to get cooking!

[@TastingHistory]

Thank you for the kind words 😁

[@BRUtahn]

@@TastingHistory I'm confused about why you aren't on the Food Network with your own show by now. Even the name would work as-is.

[@victorianaharris1755]

​@@BRUtahn gasp, omg yes!

[@sharonlatour6230]

Mark, you forgot his beautiful blue eyes!

[@thenovicenovelist]

@@BRUtahn He would probably lose a lot of creative freedom if he joined a larger network.

[@matasa7463]

I swear the moment you bite that bun, your soul left, flew up to the pearly gates, and gave Peter a fistbump before coming back down.

[@angelaparker4110]

Shades of that toddler who tasted bacon.

[@czeus6958]

Anyone else binge watching every video on this channel? Also my anticipation for not only what the next video will be but what the next videos background plush doll will be is unhealthy 😂

[@TastingHistory]

Ha! Glad I have you at the edge of your seat. New episode up next Tuesday. 😁

[@alto19]

The changing plush gives me “CJ Craig’s fishbowl in early seasons of the West Wing” vibes

[@TastingHistory]

@@alto19 Best comparison ever! I miss that show.

[@alto19]

@@TastingHistory Me too, more every day!

[@davidwilcox7]

Totally binge watching all the videos

[@marybateman8127]

For those outside the UK: you can actually make clotted cream by baking double cream at a very low temp for a long time in the oven!

[@overestimatedforesight]

Yep. Binging with Babish has a video (the phantom thread breakfast one) with a detailed method, but aside from precise temperature, measurements, and length of bake time, it's as simple as you said.

[@LloydsofRochester]

Wonderful information! But would you back up a step and tell me what is double cream? Can I make this from milk where the cream rises?

[@genericyoutubehandle.]

@Lloydsof Rochester double cream is the cream with the highest fat, it is apparently "heavy or whipping cream in the United States" if that helps at all ? Not sure if you could skim it off your milk but if you're having whole milk it might be worth a try!

[@veshengri]

Excellent tip, thank you! We can buy clotted cream in local stores, but it's pricey. British dairy is something special, with all that happy grass in the rain, but this would be worth trying!

[@mikaeljensen4399]

@@genericyoutubehandle. Double cream is not the same as Heavy cream. Double cream has a fat content between 50 and 60 percent and heavy cream has between 35 and 45 percent. Quite a difference. Double cream is so high in fat that it is just barely liquid.

[@jasperfk]

It’s funny, I grew up in Bath. Went to school there. Went to college there. Worked in town for a few years until I was 21 and moved to London. In all those years, I never tried one of their buns. I never even went to Sally Lunn’s! It’s just one of those touristy things you never end up doing...

[@eclecticcode]

I live here, but I'm gluten intolerant so I've never tried one, it's gutting

[@thishonestgrifter]

@@new-lviv That is the best description of Saint Basil's I've ever heard... and from a Ruskie no less. Bravo good sir

[@thishonestgrifter]

@Raz Aghoul Amen brother!

[@bc48233]

@Raz Aghoul I'm just glad that you remember the Alamo

[@hopetogether]

LOL. How true. I grew up across the river from New York, with the Statue of Liberty in our harbor and the Empire State Building visible from my parents' bedroom window. I never visited either.

[@brittanychristinemartinez6100]

You make all us well rounded and cultured Americans proud 👏

[@fritzworley6316]

This dude is my favorite youtuber ever. I'm not that in to cooking but I love history. But he makes me wanna try some of these recipes for sure.

[@TastingHistory]

Thank you 😁

[@Crazt]

YUT!

[@katienichole6905]

"oh my god, make these" Best advice I've ever gotten. These are SO good

[@nigelskelchy]

Lived in Bath when I was a teen. I went to boarding school there. Loved the Sally Lunn bun. Reminds me of the times when we were allowed out of school on weekends. Wanted to leave a comment appreciating you and your channel. I love your articulation and how you speak and am glad I stumbled onto you. Did you have the salt beef sandwich at Sally Lunn’s too? Yumz

[@TastingHistory]

Consider me perfectly jealous of your time in Bath. I didn’t have salt beef sandwich. Guess I’ll have to go back 😁

[@exidy-yt]

Thanks for the tip! when I visit (and I WILL!) I'll be sure to have a salt beef sandwich to eat there (Sounds very 1800's Royal Navy) and an honest Sally Lunn Bath bun to go! /thanks

[@nigelskelchy]

@@MineZilla123 well, when you're 12 or 13 that was the rule. But when you got to the higher forms you had more freedom.

[@cassmacdonald-perfectlyimp2486]

I used to live in Bristol and I have visited Bath several times. It’s gorgeous. I have been lucky enough to have Sally Lunn buns with sweet cinnamon butter and they’re LUSH

[@AstuteAces]

“Shape our buns.” *smirk* Max, you’re my spirit animal.

[@pokerusfreak8194]

the number of references to tops and bottoms, buns, and balls absolutely had me giggling as a gay man. Just sayin lol

[@Tinymoezzy]

I casually watch your videos because I am a baker... when you said you are a J.A. fan... I've never had more respect for you. I am subscribing, you are the absolute tops and I can't wait to show my Jane Austen group this fantastic video.

[@chameleonedm]

Yknow the lads on point when us Brits are encouraging everything he does Thank you for showing the rest of the world we do, contrary to popular belief, have some fantastic cuisine (even if you have a look a little harder than you'd like)

[@hollyh7924]

Y’all have wonderful foods! Just folk wanting to target Anglo people - and a big variety too btw. Yum

[@TJWatson59]

...Some are quite tasty, and others are Offal.... ( sorry )

[@alexrafe2590]

Ah but is he really? Remember in the video he notes that the bun is essentially brioche, which his descriptions as he prepares them tells you that anyway. So what we have here is that delightful FRENCH patisserie, a Brioche bun. That lovely thing Marie Antoinette (or more likely the anti-monarchist propagandists who put the words in her mouth) recommended the peasants eat when they had no bread.

[@brujachingona2175]

To be fair, this recipe was introduced to England by a Huguenot, ie French woman.

[@chameleonedm]

@@alexrafe2590 This bun has been made in the UK longer than the US has existed. By your logic, all non native Americans are "ackshually" European. Seems like some stupid logic to me!

[@SmellsLikePurple]

Buns, Bathe, and Beyond

[@potatertot360]

There's a joke about tops, bottoms, and buns in there somewhere.

[@TastingHistory]

I restrained myself, but you know it crossed my mind 😆

[@nemo4evr]

I have also a very overly active imagination. . .for a moment I thought I was the only one. . .LOL

[@JNYC-gb1pp]

I thought I was the only one who was wondering if he'd prefer the top or the bottom.

[@JNYC-gb1pp]

@@TastingHistory So you chose the top knowing that we would notice your choice! haha No one wants to be a bottom.

[@Jellylamps]

J NYC wouldn’t choosing the top make you the bottom?

[@Chartreux20]

My boyfriend LOVES these. I started putting them in his lunch box with a little jar of jam. He loves eating them with his tea at work. 😊

[@GenevieveJ]

Besides the saffran, the recipe reminds me of Japanese milk bread.

[@Kroiznacher]

Which is a Japanese version of French brioche

[@frankelliott9360]

Hokkaido milk bread starts with a flour and milk roux to ensure its softness. I am not aware of any European bread recipe that does this.

[@hollyh7924]

Flour and milk are considered Western foods and recipes anyways in Japan.

[@eluemina2366]

@@hollyh7924 Europeans introduced milk to Japan? 😳

[@hollyh7924]

@Elu Emina - you’d be surprised that Japan has a whole food category that is purely “western” food to them and it includes Omurice, Katsu, Curry Rice and many more things that seem very Japanese! It is called “Yoshoku”, if you search KZbin there is a great documentary about it made in Japan. And after WW2 Americans/Europeans also did huge imports of bread and cows milk and wheat which Japanese did not use much before that bc they are lactose intolerant (mostly). In 1863 a a Japanese man went to study at a Dutch dairy farm and then opened the first Japanese one. You’d be surprised at how fast things there have changed.

[@robmaxwell189]

Hands Down, my favorite KZbin person. I could just sit and watch you talk about history and cooking all day. It's like going back to the glory days of PBS - entertaining, engaging, educational, inspiring - I can go on and on

[@thenovicenovelist]

I used to watch Cookin' Cheap and Breaking Bread with Father [insert name here] when I was a little kid. I watched a lot of TV when I was little, but it was mostly PBS. I really liked those shows.

[@Fit4FunAna]

Our home smells AMAZING! and they taste amazing as well! We live in the U.K.- you’ve just put Bath on my list of places to go visit. Thanks!

[@TastingHistory]

That smell is the best part! And yes, you must visit Bath; it really is a magical place.

[@Fit4FunAna]

PS - we didn’t use saffron. Just used the entire egg for wash. Only one turned out light - the rest were same colour as the one in the pic

[@moirbasso7051]

In 2013, on our first European vacation, we missed a connection to Paris, so we 'settled' on.... Bath. Best place to take bored tweens and teens, in the world! It's just English enough, quirky enough, safe enough, and small enough, that our kids could doodle all over and experience ENGLAND. We also stayed very near the Sally Lunn shop. Didn't buy any buns, but loved shopping for our groceries at Marks and Spencer!

[@PennyWenny224]

Marks and Sparks is a very expensive shop!!

[@moirbasso7051]

@@PennyWenny224 Yes, well, we were on vacation, and buying foodstuffs there, and making our own meals, was still less than eating at restaurants. The proximity to our apartment was also a major plus. And, it wasn't London. We never bought any clothes! LOL

[@richkoral5236]

Well I hope you're happy! At 75 I cannot afford to put on weight but after baking these, these clouds I know my waist is going to expand. Absolutely fantastic! And like you I encourage people to bake these because then I won't be the only one that has a waist like a Sally Lunn bun.

[@MsJPA79]

My husband and I were supposed to go to England in June 2020. Yes. we would have gone to Bath. My husband has family there as his mom was born in Southampton, UK.

[@readmylisp]

Worth a visit .

[@_CinnamonKitty]

My boyfriend told me about this channel today and I'm glad he did. I subscribed ❤️

[@TastingHistory]

Yay! Your boyfriend has good taste 😉

[@Daniel-cg8rn]

glad you liked it

[@bryceeno3219]

Made these after my daughter begged me to for a month. They are delicious. She is 7 years old and your biggest fan.

[@henarthuri7238]

Okay I just finished making these and had them for dinner. THEY WERE AMAZING! Extremely soft, and the lemon zest added a nice background. Would definitely make these again, and they are amazing in so many different applications.

[@TastingHistory]

Yay! So glad they turned out well.

[@jt659]

"I don't want none, unless they're Sally Lunn buns." - Sir Mixeth-A-Lot 1782

[@girlnextdoorgrooming]

DahDUMP Tsss!!!

[@supahbassdrumdomino]

I don't know but I like how he delivers every facts and that gorgeous blue eyes. I can't stop looking.

[@TastingHistory]

☺️

[@k10batmama]

Dude needs his own show. Hes so fabulous

[@TastingHistory]

Thank you 😊

[@Behind_the_Wall_of_Sleep]

In New Zealand, the Sally Lunn bun can be made with sultanas added to the dough with thick, soft white or pink coconut icing on top of the cooked bun. The Sally Lunn is less common than it was when I was a child, but just so delicious. The addition of milk to the dough mix is key. Yum!

[@catlover-fp5ig]

Is a boston bun just the same thing as a Sally Lunn but with a different name then? Cool!

[@garyrowden7150]

im from DUnedin what you describe is what we call a boston bun

[@Nse204]

This recipe reminds me a lot of Parker House Rolls from the Joy of Cooking. If you want to get your tender bun fix with no kneading at all it works wonderfully. All that butter and sugar will make any bread soft and tender.

[@kyleuhlig1529]

"Would you like to try a Bath Bun?" "My anaconda don't want none unless you got Lunn Buns"

[@TastingHistory]

🤣 How did I miss that?!

[@Jude74]

🤣🤘

[@SEELE-ONE]

I knew there was a subliminal message in there somewhere...

[@eluemina2366]

🤣

[@GingerBun]

this comment section is full of dad jokes but im here for it

[@terryech9110]

The first time I tried Sally Lunn bread was in Colonial Williamsburg at Christiana Campbell's Tavern. I fell in love and was thrilled to find a recipe in the cookbook “The Frugal Gourmet Cooks American”. It was basically an egg bread recipe adapted from other southern cookbooks and it had no saffron. I make it for Thanksgiving or Christmas but now I will have to try your recipe and perhaps use this as my covid comfort food.

[@crowbeatsme]

I made these! Holy shit. I kinda messed up and forgot the butter when I was about to let it rise, but I melted the butter and just put it in. So the first batch was my defected. Now the second, actual perfect batch is in the oven. Somehow even defected they came out great.

[@cyberspinosaur1145]

I had a Sally Lun bun with bacon one time. It was divine! And their cinnamon and other spreads I don't remember are wonderful

[@AndrewTempleman]

I lived in Bath for three months back in 2002 and never once went to Sally Lunn’s. I never understood what the big deal was about the “world famous” Sally Lunn bun - never heard of it. But now, I have to go back someday soon to re-explore Bath and relive some old memories, including making a new memory of visiting Sally Lunn’s.

[@decaderee12]

I've been to sally lun, it was early in 2019 so didn't have the chance to even see the museum but that bread was the best bread I've tasted

[@HaydenX]

It seems like a mix of brioche and challah. One of my favorite sandwiches in the world, when I can get it, is thinly sliced ham, Swiss cheese, and parsnip jam on brioche...and I bet said sandwich would be great on these too. If you feel like your sandwich isn't done until there's something crisp and juicy on them, a fine addition to this sandwich is a thin slice of granny-smith or other suitably semi-sweet/semi-sour, juicy and crisp apple. You could also probably make due with a semi-ripe slice of green pear.

[@c0ldcity]

Wow, your apple-in-sandwich concept is fantastic! You have led me directly to a sandwich-format interpretation of the classic English "fidgety pie" from Shropshire; a savoury pie of pork/ham/bacon and apple.

[@HaydenX]

@@c0ldcity Another good use for apple in savory dishes is to take a standard beef stew recipe, but replace the beef with either chicken or venison, replace the potatoes for green apple slices, and add cabbage...otherwise use the same ingredients you'd use (aside from if your standard recipe calls for beef broth). This is also really good. I was actually first introduced to mixing apple with meat by Dutch chicken-apple sausage (which is one of my favorite things in the world).

[@Lilithksheh7723]

Parsnip jam?

[@blbkyne]

We do this kind of bun during the easter, in czechia, but we add in some rum raisins and chopped almonds in to the dough. I love it so so so much. It s called mazanec.

[@lenalyles2712]

We had them every Christmas morning, my great grandmother was born in Bath and when she passed we continued to make her buns on Christmas morning until I was 15.

[@nathanitet]

I love a man that appreciates good bread

[@lindaliestman4397]

Have baked bread for many years, and the ingredients and beating process sort of make it a “Brioche.” Similar ingredients, though a somewhat different process. I have visited Bath for a few days, twice, and at the Sally Lunn House! Absolutely delightful to eat there and have one of those beautiful buns. And then there is Portuguese Sweet Bread - a similar bread that I have loved to eat on Cape Cod, Province Town. OMG, delicious! Thanks for the history lesson! It is an incredible experience to visit and explore Bath!!! Do it when you can!

[@daredaemon8878]

Yeah, when that original vague recipe talked about 'make them as a french bread' as the starting point it was almost certainly talking about some kind of brioche.

[@TR-wm3sg]

You have the cleanest oven I have ever seen.

[@TJhowling]

Looks like sleep is postponed till I watch all the Tasting History videos. No regrets

[@Real_g.s.]

Wow i had to pause this video for a moment to answer the phone, right at the spot where those gorgeous blue eyes were staring at the camera. I almost got hypnotized when I came back!

[@Kiwikiwikiwioyoyoy]

"erhmehged make these" Enough said!

[@TastingHistory]

🤣 exactly!

[@rushdila]

Not gonna lie, the face he made convinced me to make these ASAP.

[@RingshadowCat]

*cries in living at altitude* Why am I watching bread recipes. Nothing rises right here.

[@stephanies9689]

@@RingshadowCat What's your altitude? If you have that much trouble with your dough falling flat, try halving or quartering your yeast, adding a little more flour, and reducing rise time. Can't use lowlander recipes as is, but you can adjust them to suit

[@TheBLGL]

@@RingshadowCat I live a mile above sea level and bake all the time...including using sourdough starter, so I’m not sure what you’re going on about.

[@AGMundy]

As a Brit, thank you for your joy at one of our architectural treasures. Bath is pronounced with a flat a by those in the midlands and north of England, whereas when pronounced with a sounding more like ar is for those of the south. Max makes me smile and laugh. As he eats the Sally Lunn bun ...his expression.....

[@Tommzzes07_edits]

Omg when he bit into it and said omg make these.. I totally felt that . Loveee it

[@j.j.w.6431]

My thoughtful daughter surprised me with your 18th Century Sally Lunn Buns. Your recipe was just like what I had 10 years ago (?) at the Sally Lunn's Historic Eating House i Bath, UK. I love your historical lesson along with a ethnic recipe in your videos. You have a great lovable personality, a fan...

[@TastingHistory]

What a delightful surprise! Hope they were delish.

[@numtot2172]

The sly smile and shrug when he said "It's time to shape our buns" is just the cutest thing i've ever seen.

[@Nixijokenzi]

I’m from Somerset; where Bath is, and I love a Sally Lunn bun! It’s a beautiful place to visit. I highly recommend a tour bus and the Bristol glass shop. 😊

[@peterkeane7767]

I enjoy these so much I'm sure they should make me put on weight! The mix of Wit,Insights,History and sheer love of life is so encouraging,especially currently.Outstanding combination of 'Stealth' Learning with real panache! Thank you

[@TastingHistory]

Thank you so much!

[@kirst4666]

When I was a kid we used to get lardy cakes and Sally Lunns whenever we popped into Bath whilst staying at Grandma’s in Rode. The queues were long then 40 years ago. Personally I prefer lardy cakes which are full of gooey goodness, but Sally Lunns are yummy too. Loved this video

[@gojewla]

My grandmother used to make something called “Sally Lunn” for breakfast sometimes. I always assumed it was a southern thing and it looks nothing like this. It was like a very light cake and a little bit sweet.

[@marylee7467]

My little carbloving heart made these. I didn't have any saffron, so I did a full egg wash at the end. I am in love with these. I've been to England but stayed near the Cambridge area, but next time I'll be sure to head to Bath.

[@58limited]

I made these buns today. This is now my new dinner roll recipe - soft moist crumb and a nice crust that isn't chewy. The lemon zest comes through as a light delicate flavor (I'll leave it out for dinner rolls though) and the sweetness is in the background so those who dislike Hawaiian rolls fear not. I wish I had some clotted (or whipped) cream on hand to top these with. After watching your Syllabub episode I think that would be good with these buns too.

[@rovcanada1]

Clotted cream is the easiest thing in the world to make if you have an oven that works whilst you sleep.

[@58limited]

@@rovcanada1 Since I made that post I have in fact made clotted cream. Good stuff!

[@jennavanvolkswagen2822]

I can’t get enough of your videos!!!!! I cannot get enough of them!

[@pennydonato8072]

I've tried the "modern" recipe and ... wow. First, it came out perfect (and that's not a given for me). Second but not less important: those buns are amazing. So fluffy and tasty even plain. I can't wait to try more of your channel's recipes. Thanks for the effort and research you put into your videos.

[@kash7585]

Oh my lands! I had one of those in 1994. Yes, and I’ll never ever forget it. I sooooo want to go back. 🇺🇸❤️

[@M3lt33n0]

I'm from Yorkshire and we still eat this now, I recommend making it with currants in the mix and cover the top with icing (frosting - US) once cooled from the oven. It goes lovely with a cup of tea.

[@elizabethmcleod246]

That sounds delicious.

[@chrisdarry-roseelrod4481]

Bath is Gorgeous!!!

[@KenGrimm1949]

I grew up on Sally Lunn buns. Ok, not every day, actually rarely, when we persuaded our mother to undertake the difficult recipe, who got the recipe from her grandmother, who brought the recipe from England, where her mother (my great-great-grandmother) had seemingly been a cook in the kitchen of someone of very high station. Curiously, there has always been a haunting facial resemblance... ...which culminated when the 50th birthday picture of my kid brother was virtually identical to the age 50 coronation painting of a notably randy prince. Amazing coincidence of appearance.

[@michaelinglis567]

I saw this episode a few months ago and finally got around to trying it today. Im actually eating it now with an egg on top. My partner tried it earlier and she thought it was great with just butter. I opted to make a large loaf since my muffin trays have seen better days but my loaf pans are brand spanking new and I couldnt resist the temptation to use them. I was surprised how mildly sweet they are but the magic is when its pared with something else like an egg. When paired with other food the sweetness comes out and is much more apparent in the bread. I should add I was going for not too sweet since I made snickerdoodle cookies this weekend and I think my sweet tooth has been more than satisfied. I will certainly make this bread again but next time I think it will be part of a bigger meal maybe around the holidays. I imagine it would pair well with just about anything. Thanks for bringing this recipe to my attention!

[@lambrospappas578]

I was in Bath for a couple of hours as part of a road trip on my way to visiting Stone Henge, and was able to take a couple of Sally Lunn buns to go. I regretted not getting more. It's funny cause I was reminded of brioche bread, and this origin story makes sense of that. Since you mentioned clotted cream in this video, you should have one of your upcoming videos a tutorial on making your own clotted cream! ;)

[@captain_slang]

I made this! I doubled the recipe and had so much bread. 6 giant face-sized buns

[@raspberrymage]

I live in Bath so this was a super weird watch. I'm a stones throw away from Baths and my biggest concern is the seagulls that get in the bins. XD

[@TastingHistory]

It’s one of the places I’d love to live someday. Or nearby in the Cotswolds, though after binging Midsomer Murders, I worry about the safety of the area 🤣

[@truckerallikatuk]

@@TastingHistory Midsomer is the murder capital of the Cotswolds, along with Kembleford and anywhere a Ms Marple cares to reside. However the rest of the county is safe.

[@tiffyburrybaby]

Yep. After having seagulls come into your flat to steal your biscuits the romantic city dies in your head 😂 and dont even get me started on the price of rent 🙄

[@Massigangster]

This man loves food more than I do, fantastic!

[@ClarkyClark]

I made this today! My friends and I got together for our weekly tabletop game night, and I made these for them. I did add some rum and vanilla flavoring for a unique twist and everyone loved them. Thank you so much for this!

[@worldagainstjosem6845]

Yay!

[@veranichole1981]

Story time, I was working all through the pandemic. But I watched you so much I would plan my garden for all the plants I'd have to grow to make the recipes. I have so many seeds! Turns out I'm more of a forager than a gardener. BUT I used that here. I foraged for saskatoons and mulberries. Then I realized if I was going to make jelly because there are lots of little bits in the fruit that I don't want to eat. But I knew I'd have to make something special to go with it. And I remembered this bun. I came full circle. I still watch the channel even if I don't have all the fancy historical ingredients. I even tried my hand at making clotted creme but could only find ultra pasteurized cream. It worked a little bit and was still delicious. Those were the best rolls I've ever made, and I've made my grandmother's award-winning cinnamon rolls. I made so many that I have bags of them in the freezer to go to family members. And they were so easy. Thank you! And I know you love Disney but thank you for not going back so we could have more of this show! Seriously.

[@JohnsDrams]

Loved my time in Bath and yes than includes the bun. I had it with salmon. Because fancy.

[@cuanchulainn]

seeing this man enjoy food is truly a treat for the eyes, the ears, and the soul

[@TastingHistory]

😃 thank you

[@danimations1440]

Wait this channel’s only 3 months old? I thought I was late to this channel. It's so professional I assumed you'd been doing this ages and gained subs slowly for some strange reason. Here since before 10k and can't wait to see where you go next :)

[@4philipp]

9/2021 and over 860k subs. Yes he is slowly moving up

[@veshengri]

My husband and I were in England for our honeymoon, and I miss Sally Lunns so much! One of the things that makes replicating them so difficult is the yeast. Not all yeast is the same. Yeast in a bakery will permeate the walls, and develop its own character, giving the end product a particular flavor profile. Sally Lunns of course has its own resident yeast which can't be found anywhere else. I'm looking forward to trying this recipe though; even if it's only close, it should be delicious.

[@skrolle]

"You get a top and a bottom, aaaand I'm going to start with... the top" 😂😂😂 Perfect comedic timing and innuendo!

[@catherinekhalili4412]

I was in Bath about 25 years ago and still remember the delicious Sally Lunn bun with Welsh Rarebit on it. Yuuuuummmmm

[@Timbit-sk3qu]

I had just watched this video then went and borrowed my grandmother's recipe book she got when she was 20-something. (she is from england and only came over after my mom married my dad) It has a recipe for sally lunn buns and bath buns which I found interesting.

[@deetanner7153]

Loveeee Sally Luns.. especially with a vanilla butter frosting dipped in desicated coconut

[@Thewitchescookery]

Gosh, you truly have become my new guilty pleasure since my Netflix got cancelled. Once again interesting and so funny 🤩

[@TastingHistory]

Thank you! No reason to be guilty though 😉

[@LaninaGilhi]

Speaking of saffron buns: If this channel will have a Christmas theme in December, I'm pretty sure that the history of Swedish Lussekatter (St Lucy's cats) could become a terrific episode.

[@readmylisp]

Can't wait.

[@concatinate]

Or if there is a New Year/January theme: Popeladies, Sneeuwballen, Twelfth Night cake...

[@sarahnewton2759]

Finally a channel for my 2 favorite subjects. I love history when told by stories, not just dates and places. It's the personal stories that make it interesting.

[@jekanyika]

I've been lucky enough to visit Sally Lunn's place a couple of times and the buns are exceedingly good.

[@fernbrisot325]

To test doneness in breads and scones, tap the bottom and they will sound hollow when fully cooked.

[@dustinrettig3652]

I know this video is 2 years old (I've been on a binge watching your stuff), but as a Chef, 1000% support Silpats being life changing.

[@proxcess4946]

I'm glad you enjoyed visiting my home town! It is a beautiful city and for anyone who hasn't been it's worth the trip. Come back any time Max!

[@rubygarcia1391]

reminds me the canterbury tales by chaucer in highschool. my classmates never cared about it just as they did with the works of shakespeare but i love both.

[@AlfredGag]

Can I eat it in the shower if I don't have a bath?

[@TastingHistory]

Reminds of when Kramer made the salad in the shower. But no, I think that would be a mistake 😆

[@MrAranton]

That makes me wonder: Where - if not in your bathroom - is your shower?

[@richardpearce2186]

MrAranton It would be a much simpler and less expensive job to plum your shower/bathroom into your kitchen area!

[@gearandalthefirst7027]

@@MrAranton I think the implication is the shower is in the bathroom but they don't have a tub

[@naomiquinlivan905]

TastingHistory Hahahaha thanks for reminding me about that episode.

[@berthas4th]

Sir Miller, I love you💖! I get so excited when I find one of your videos. Don't know how I missed this but fun and yum. I think Sally Lunn is like anadama bread; we've all heard a story about the name.

[@Zelmel]

"I had to take falconry lessons..." I am so jealous it is physically hurting me right now.

[@matasa7463]

There's probably falconers around your area if you just look them up. I'm sure you'll be able to get lessons easily enough.

[@carolj2013]

We have falconers in my area, some use red-tail hawks. I took my grandson on a hunt - 2 hours of tramping in the woods scaring up squirrels for the hawks. What I won't do for that boy! I highly recommend looking up falconers in your area and getting to know them.

[@parvazjanoon9024]

Well! These are also available throughout the middle east and part of the subcontinent (north Pakistan) some call them "sheermaal" and some "Bun" but this was our typical breakfast at our maternal grandparent home, it was heaven......what a joyfull old memory....

[@kevinwagner3706]

As a high school history teacher, I always appreciate the mini history lessons you interject! Of course, the recipes are great too!

[@nancyphillips619]

Why on earth are there 176 thumbs down? I don’t understand! This is great. Thanks Max!

[@renquigno7149]

You know, you are just going to have to quit your day job once you go back! This is an awesome site! So glad I finally found it! Thank you! Will be trying these!💗💞💕

[@davidwilcox7]

This is serious the BEST food or history related channel on KZbin. Max you are awesome!!!

[@acarr1782]

I know this is a few months old but for Christmas this year we mostly made treats from Tasting History and the Sally Lunn buns were not only the best of the bunch but also the best thing I’ve ever made or tasted in my entire life! Make these, they are better than Japanese milk buns, hot cross buns, or anything else that exists in this world, bread or otherwise.

[@oculus897]

What I Like most is the way you take the trouble to pronounce French, Spanish, even Icelandic words properly, unlike the majority of your compatriots. Your videos are unfailing compelling. Keep up the good work! Eagerly awaiting your new book.

[@saralindley4079]

My mom made Sally Lunn bread for Sunday breakfast. We always knew when because she would tell us Sally was coming for breakfast. I couldn't wait to have that warm, soft bread with butter and Lemon Curd. Just thinking about that bread makes my mouth water.

[@onpatrolforthejuice]

I just found this channel. Where has it been all my life.