Sally Lunn bun

Sally Lunn Bun

The Sally Lunn Bun is a large, round, sweet yeast bread of English origin, famously associated with the city of Bath, England. It is often served warm and sliced, then spread with butter or cream. The bun is named after Sally Lunn, a Huguenot refugee, who is said to have introduced the recipe to Bath in the late 17th century.

History

The origins of the Sally Lunn Bun are steeped in folklore. The most popular story suggests that Sally Lunn, a Huguenot refugee, brought the recipe with her when she fled France and settled in Bath, England in the 1680s. She found employment in a bakery and began making the buns, which quickly gained popularity.

Recipe

The Sally Lunn Bun is made from a rich yeast dough that includes cream, eggs, and sugar. The dough is allowed to rise twice before being baked in a round mold. The result is a light, brioche-like bun that is often served warm and sliced, then spread with butter or cream.

Cultural Significance

The Sally Lunn Bun is a significant part of Bath's culinary heritage. The Sally Lunn's Historic Eating House in Bath, which claims to be the oldest house in Bath, serves the bun as its signature dish. The bun is also a popular choice for afternoon tea in England.

Variations

There are several variations of the Sally Lunn Bun. Some versions include spices such as cinnamon or nutmeg, while others incorporate dried fruit. In the United States, a similar bun known as the Bath bun is popular.

See Also

• Bath Bun
• English Cuisine
• Bath, England

References

• Sally Lunn's Historic Eating House. (n.d.). The Original Bath Bun. Retrieved from https://www.sallylunns.co.uk/
• The Spruce Eats. (2020, November 30). Sally Lunn Bread Recipe. Retrieved from https://www.thespruceeats.com/sally-lunn-bread-recipe-4154721
• BBC Good Food. (n.d.). Sally Lunn buns. Retrieved from https://www.bbcgoodfood.com/recipes/sally-lunn-buns