Bath bun

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Bath bun
Type Sweet roll
Place of origin United Kingdom
Region or state Somerset
Main ingredients Sugar, candied fruit peel, currants or raisins or sultanas
Cookbook: Bath bun  Media: Bath bun

The Bath bun is a sweet roll made from a milk-based yeast dough.[1] It has a lump of sugar baked in the bottom and more crushed sugar sprinkled on top after baking.[2] Variations in ingredients include candied fruit peel, currants or larger raisins or sultanas.

The original 18th-century recipe used a brioche or rich egg and butter dough which was then covered with caraway seeds,[3] coated in several layers of sugar similar to French dragée.[4]

The bun's creation is attributed to William Oliver in the 18th century.[5] Oliver also created the Bath Oliver dry biscuit after the bun proved too fattening for his rheumatic patients.[6] The bun may also have descended from the 18th century 'Bath cake'.

References to Bath buns date from 1763,[7] and Jane Austen wrote in a letter of 'disordering my stomach with Bath Bunns' in 1801.[1] The buns are still produced in the Bath area of England.[7]

Although this is disputed, the 18th century 'Bath cake' may also have been the forerunner of the Sally Lunn bun, which also originates from Bath.[4][3]

See also[edit]


  1. ^ a b John Ayto (18 October 2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. p. 23. ISBN 978-0-19-964024-9. 
  2. ^ Sutton, Henry. "The Bath Bun". Enjoy England. Retrieved 27 March 2010. 
  3. ^ a b Davidson, Alan, "Bun" in Oxford Companion to Food, Oxford: Oxford University Press], 1999), p. 114. ISBN 0-19-211579-0
  4. ^ a b "Local Bath Delicacies". Visit Bath. Retrieved 27 March 2010. 
  5. ^ Bender, David A. "Bath bun." In A Dictionary of Food and Nutrition. : Oxford University Press,
  6. ^ Biography of Dr Oliver
  7. ^ a b "Bath". About Britain. Archived from the original on 23 March 2010. Retrieved 27 March 2010. 

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