Saffron bun
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A saffron bun, or lussekatt in Swedish (pl. Lussekatter, from Saint Lucia), is a rich yeast dough bun that is flavoured with saffron and cinnamon or nutmeg and contains currants. In Sweden, 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 Luciadagen (St. Lucy's Day, December 13).
In England, the buns were traditionally baked on sycamore leaves and dusted with powdered sugar. This "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.
Larger versions of the saffron bun baked in a loaf tin are known as saffron cake.
[edit] References
Davidson, Alan. Oxford Companion to Food (1999), "Bun". p. 114 ISBN 0-19-211579-0
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