|Main ingredients||Sweet roll, spices|
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Spices used in the preparation of spiced buns include:
- mixed spice - a non-standardised mixture of spices used in the preparation of many spicy foods.
It is not known where or from the work of whom that spiced buns first came into being. However, it is likely that they evolved congruently throughout bakeries in Europe in the 17th and 18th century, a time when most exotic spices became more commonly available. Spiced buns are carried by retailers such as bakeries and supermarkets.
Many local forms of the spiced bun exist, an example of which is the Cornish saffron bun.
The hot cross bun is probably the most well-known manifestation of the spiced bun, and a great tradition has grown up around it in England. Hot cross buns are traditionally baked on Good Friday, although they can often be purchased at other times of year. In Australia and New Zealand, the Boston bun is a larger variety of the spiced bun, topped with coconut icing.
Jamaican spiced bun
The Jamaican spiced bun is shaped like a loaf of bread and is a dark brown colour. It is commonly eaten with cheese and is also eaten with butter or alone with a glass of milk. It is also popular in other Caribbean nations.