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A Sally Lunn is a large bun or teacake, a type of batter bread, made with a yeast dough including cream and eggs, similar to the sweet brioche breads of France. Sometimes served warm and sliced, with butter, it was first recorded in 1780 [ 1 ] in the spa town of Bath in southwest England.
A Boston bun, also known as a Sally Lunn, is a large spiced bun with a thick layer of coconut icing, prevalent in Australia and New Zealand.Traditionally the bun contains sieved mashed potato, [1] and modern versions sometimes contain raisins or sultanas, the inclusion of which dates from the 1930s. [2]
Saffron bun – A rich, spiced, yeast-leavened sweet bun, flavored with saffron and cinnamon or nutmeg, and contains currants, similar to a teacake; Sally Lunn bun – Brioche-like soft sweet yeast bread associated with the city of Bath in the West Country of England
Saffron bun – Sweet bun flavoured with saffron [3] Sally Lunn bun – English sweet bun [3] Scone – Traditional British baked good; Shortcake – Dessert with a crumbly scone-like texture; Singing hinny – Type of bannock, griddle cake or scone; Skolebrød – Norwegian sweet roll
The bun may also have descended from the 18th-century "Bath cake". The buns are still produced in the Bath area of England. [4] Although this is disputed, the 18th-century "Bath cake" may also have been the forerunner of the Sally Lunn bun, which also originates from Bath. [3] [5]
Sally Lunn bun; Semla; Spiced bun; Spiral bun; Sticky bun; W. Wigg (cake) Wotou; Z. Zeeuwse bolus This page was last edited on 31 December 2018, at 22:02 (UTC) ...
In 1824 a Pastry Cakes and Confectioners was set up in Salisbury offering Sally Lunns. By 1826 they had reached Westmoreland and in 1830 Newscastle.— Rod talk 12:25, 13 July 2014 (UTC) In South Yorkshire Sally Lunn looks nothing like the cakes in the picture. It resembles a loaf-sized swiss bun, sometimes with currants or raisins.
Breads at a restaurant. This is a list of baked goods.Baked goods are foods made from dough or batter and cooked by baking, [1] a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.