Bath bun: Difference between revisions
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The '''Bath bun''' is a rich, sweet [[yeast]] dough shaped round that has a lump of sugar baked in the bottom and more crushed sugar sprinkled on top after baking. Variations in ingredients include candied fruit peel, [[currants]] or larger [[raisins]] or [[sultana (grape)|sultana]]s. |
The '''Bath bun''' is a rich, sweet [[yeast]] dough shaped round that has a lump of sugar baked in the bottom and more crushed sugar sprinkled on top after baking. Variations in ingredients include candied fruit peel, [[currants]] or larger [[raisins]] or [[sultana (grape)|sultana]]s. |
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Revision as of 17:53, 13 May 2008
DONT YOU DARE!!!!!!!!!!!!!!!
The Bath bun is a rich, sweet yeast dough shaped round that has a lump of sugar baked in the bottom and more crushed sugar sprinkled on top after baking. Variations in ingredients include candied fruit peel, currants or larger raisins or sultanas.
The Bath bun is possibly descended from the 18th century 'Bath cake'. References to Bath buns date from 1763, and they are still produced in the Bath area of England. The original 18th century recipe used a brioche or rich egg and butter dough which was then covered with caraway seeds coated in several layers of sugar similar to French dragée. It is said to have been devised by Dr. William Oliver who was a doctor treating visitors who came to Bath for the spa waters. He later invented the Bath Oliver biscuit, when Bath buns proved to be too fattening for his patients with rheumatism.
It is not to be confused with the Sally Lunn bun which also comes from Bath.
References
Davidson, Alan. Oxford Companion to Food (1999), "Bun". p. 114 ISBN 0-19-211579-0