Bath bun

Bath bun
Type	Sweet roll
Place of origin	England
Region or state	Somerset
Main ingredients	Sugar, candied fruit peel, currants or raisins or sultanas

The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking.^[1]^[2] Variations in ingredients include enclosing a lump of sugar in the bun^[3] or adding candied fruit peel, currants, raisins or sultanas.

The change from a light, shaped bun to a heavier, often fruited or highly sugared irregular one may date from the Great Exhibition of 1851 when almost a million were produced and consumed in five and a half months (the "London Bath bun").^[2]

References to Bath buns date from 1763,^[4] and Jane Austen wrote in a letter of "disordering my stomach with Bath Bunns" in 1801.^[1] The original 18th-century recipe used a brioche or rich egg and butter dough which was then covered with caraway seeds^[5] coated in several layers of sugar, similar to French dragée. ^[3]

The bun's creation is attributed to William Oliver in the 18th century.^[6] Oliver also created the Bath Oliver dry biscuit after the bun proved too fattening for his rheumatic patients.^[7] The bun may also have descended from the 18th-century "Bath cake". The buns are still produced in the Bath area of England.^[4]

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.^[3]^[5]

References

^ ^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.
^ ^a ^b David, Elizabeth (2001). English Bread and Yeast Cookery. Penguin. p. 624. ISBN 978-0140299748.
^ ^a ^b ^c "Local Bath Delicacies". Visit Bath. Retrieved 27 March 2010.
^ ^a ^b "Bath". About Britain. Archived from the original on 23 March 2010. Retrieved 27 March 2010.
^ ^a ^b Davidson, Alan, "Bun" in Oxford Companion to Food, Oxford: Oxford University Press, 1999, p. 114. ISBN 0-19-211579-0
^ Bender, David A. "Bath bun", in A Dictionary of Food and Nutrition, Oxford University Press.
^ "Biography of Dr Oliver". Archived from the original on 16 November 2007. Retrieved 24 March 2006.

External links

Traditional Bath bun recipe Archived 3 March 2016 at the Wayback Machine
Bath bun with fruit
Bath bun containing sugar cube
Dr. Oliver

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[Ayto2012-1] 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.

[ElizDavidEngBreadYeast-2] David, Elizabeth (2001). English Bread and Yeast Cookery. Penguin. p. 624. ISBN 978-0140299748.

[visitbath-3] "Local Bath Delicacies". Visit Bath. Retrieved 27 March 2010.

[AboutBrit-4] "Bath". About Britain. Archived from the original on 23 March 2010. Retrieved 27 March 2010.

[Davidson-5] Davidson, Alan, "Bun" in Oxford Companion to Food, Oxford: Oxford University Press, 1999, p. 114. ISBN 0-19-211579-0

[6] Bender, David A. "Bath bun", in A Dictionary of Food and Nutrition, Oxford University Press.

[7] "Biography of Dr Oliver". Archived from the original on 16 November 2007. Retrieved 24 March 2006.

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v t e British breads
List of British breads
Bannock Bara brith Barley bread Barm cake Bath bun Bread roll Buttery Chelsea bun Chorleywood bread Cockle bread Colston bun Cottage loaf Crumpet Dripping cake Farl Fried bread Griddle scone Hot cross bun Iced bun Lardy cake London bun Manchet Muffin Oatcake Pan loaf Plain loaf Potato scone Saffron bun Sally Lunn bun Scone Scuffler Singing hinny Staffordshire oatcake Stottie cake
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See also

References

External links