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- Q260929 subject Q16792408.
- Q260929 subject Q7001306.
- Q260929 subject Q7005107.
- Q260929 subject Q8313833.
- Q260929 subject Q8419130.
- Q260929 subject Q8949729.
- Q260929 abstract "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. 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.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 with Methodist Sunday school outings or activities.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 and Denmark.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) 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.".
- Q260929 alias "Saffron cake, saffron loaf, tea treat bun,".
- Q260929 ingredient Q13186.
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- Q260929 ingredient Q25434.
- Q260929 ingredient Q28165.
- Q260929 ingredient Q83165.
- Q260929 ingredientName "currantsorraisins,saffron,cinnamonornutmeg".
- Q260929 thumbnail Saffron_bun_20051213_001.jpg?width=300.
- Q260929 type Q7655635.
- Q260929 wikiPageExternalLink buns.html.
- Q260929 wikiPageExternalLink 628_Lussebullar_Santa_Lucia_Buns.
- Q260929 wikiPageExternalLink Saffron%20Buns.html.
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- Q260929 wikiPageWikiLink Q25434.
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- Q260929 wikiPageWikiLink Q42527.
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- Q260929 wikiPageWikiLink Q8419130.
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- Q260929 alternateName "Saffron cake, saffron loaf, tea treat bun,".
- Q260929 mainIngredient "currants or raisins, saffron, cinnamon or nutmeg".
- Q260929 name "Saffron bun".
- Q260929 type "Sweet roll or yeasted cake".
- Q260929 type Food.
- Q260929 type FunctionalSubstance.
- Q260929 type Thing.
- Q260929 type Q2095.
- Q260929 comment "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.".
- Q260929 label "Saffron bun".
- Q260929 depiction Saffron_bun_20051213_001.jpg.
- Q260929 name "Saffron bun".