Sally Lunn Buns, scented with just a hint of citrus, either lemon or orange, have a light, airy, and tender crumb with a thin and crisp golden brown crust. This recipe makes a delightful and delicious breakfast or tea bread, somewhat like brioche. Serve warm Sally Lunn Buns with Whipped Orange Butter and orange marmalade or strawberry jam. The dough is very versatile; it can be made into large round loaf-like "Buns", Small Pan Buns, or Tea Buns (baked in muffin pans). I've also used the dough to make Sally Lunn Cinnamon Buns. Any left-over baked bread makes great toast or Sally Lunn Bread Pudding. YIELD: TWO LARGE ROUND "BUNS" (LOAVES) - 500g (1# 1½ oz) EACH - 6" diameter x 3" height (15 x 7.5 cm) Springform or Cake Pan OR: 20 INDIVIDUAL PAN BUNS - 50g (1¾ oz) EACH - Qtr. Sheet Pan / Bun Pan 9½" x 13" (24 x 33 cm) or Traybake Pan 8" x 12" (20 x 30 x 5 cm) OR: 20 TEA BUNS - 50g (1¾ oz) EACH - Standard Muffin Pans