Sally Lunn bun
Sally Lunn bun is a rich pastry made from yeast, eggs, milk, wheat flour, butter and a little sugar, similar to brioche . Sally Lunn is popular in England, Canada and New Zealand. Often in the form of rolls (English. Bun ) baked, it is as hot tea cake served with butter and jam or cut with a fork and roasted. In the United States, Sally Lunn comes in many variations: baked with yeast or baking powder in box, ring, bundt cake or muffin tins.
The origin of Sally Lunn is believed to be in Bath, England, around 1670, when rolls began to be refined with spices and lemon, while Sally Lunn remained a simple pastry that was eaten with morning coffee. According to legend, the name comes from a Huguenot of the same name who fled to England and sold bread rolls straight from her basket on the street.
Individual evidence
- ^ Andrew Webb: Food Britannia . Random House, 2012, ISBN 978-1-4090-2222-0 , pp. 5 ( google.de [accessed June 7, 2019]).
- ↑ Bruce Kraig: The Oxford Encyclopedia of Food and Drink in America . OUP USA, 2013, ISBN 978-0-19-973496-2 , pp. 174 ( google.de [accessed June 7, 2019]).