Saffron bun

Saffron bun
Alternative names Saffron cake, saffron loaf, tea treat bun,
Type Sweet roll or yeasted cake
Place of origin England (Cornwall), Netherlands, Sweden
Main ingredients currants or raisins, saffron, cinnamon or nutmeg
Cookbook: Saffron bun  Media: Saffron bun

A saffron bun, Cornish tea treat bun or revel bun, Swedish lussebulle or lussekatt, Norwegian lussekatt, is a rich, spiced yeast-leavened sweet bun that is flavoured with saffron and cinnamon or nutmeg and contains currants similar to a teacake. The main ingredients are plain flour, butter, yeast, caster sugar, currants and sultanas.[1] Larger versions baked in a loaf tin are known as saffron cake.

In parts of Britain, the buns were traditionally baked on sycamore leaves and dusted with powdered sugar.

Individual home-baked Cornish Saffron or Revel Buns - larger 'loaves' are also common

The "revel bun" from Cornwall is baked for special occasions, such as anniversary feasts (revels), or the dedication of a church. In the West of Cornwall large saffron buns are also known as "tea treat buns" and are associated[2] with Methodist Sunday school outings or activities.

Saffron buns for Lucia (Saint Lucy's Day)

In Sweden and Norway no cinnamon or nutmeg is used in the bun, and raisins are used instead of currants. The buns are baked into many traditional shapes, of which the simplest is a reversed S-shape. They are traditionally eaten during Advent, and especially on Saint Lucy's Day, December 13. In addition to Sweden, they are also prepared and eaten in much the same way in Finland, above all in Swedish-speaking areas and by Swedish-speaking Finns, as well as in Norway[3] and Denmark.[4]

Most commercially available saffron buns and cakes today contain food dyes that enhance the natural yellow provided by saffron. The very high cost (it is the world's most expensive spice by weight[5]) makes the inclusion of sufficient saffron to produce a rich colour an uneconomical option. The addition of food colouring in Cornish saffron buns was already common by the end of the First World War when the scarcity of saffron forced bakers to find other ways to colour their products.

See also

References

  1. ↑ Babington, Moyra (1971) The West Country Cookery Book. London: New English Library; pp. 111-12
  2. ↑ https://www.cornish-mining.org.uk/delving-deeper/food
  3. ↑ "Lussekatter må man ha når man skal feire Luciadagen". Aktivioslo.no. 2009-12-01. Retrieved 2014-02-13.
  4. ↑ "Luciadag". kristendom.dk. Retrieved 2013-10-15.
  5. ↑ "The world's priciest foods - Saffron (4) - Small Business". Money.cnn.com. 2008-07-23. Retrieved 2013-10-15.

Bibliography

This article is issued from Wikipedia - version of the 11/7/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.