Sally Lunn bun

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 in the spa town of Bath in southwest England. As a tea cake it is popular in Canada, England and New Zealand.

This article is about the bun originating in England. For the iced bun called a Sally Lunn in parts of New Zealand, see Boston bun.

Sally Lunn
Sally Lunn buns
Alternative namesSally Lun, or Lund, Solemena, soel leme
TypeSweet bread
Place of originEngland
Region or stateBath, Somerset
VariationsSolilemmes

There are many variations of Sally Lunn cake in American cuisine, some made with yeast, with variations that add cornmeal, sour cream or buttermilk to the basic recipe. The recipe was brought to the United States by British colonists, and new American variations were developed through the 18th and 19th centuries. It is claimed in one 1892 newspaper article that Sally Lunn bread became known as "Washington's breakfast bread" because it was so admired by George Washington.

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