Previous | Next

Bath Buns are large buns made from a yeast-risen yellowish dough formed into balls, brushed with beaten egg yolk and baked.

The dough has candied peel with currants or raisins in it, which poke out of the bun in many places.

The top is sprinkled with crushed lump sugar.

Some versions of Bath Buns can be very stodgy and heavy.

History
Bath Buns were reputedly invented by Dr William Oliver in Bath, England, co-founder of what was previously known as the Bath General Hospital. He is also credited with the invention of Bath Oliver biscuits.

The buns were actually first sprinkled with sugar-coated caraway seeds.

A recipe given for Bath Buns was included in Elizabeth Raffald's "The Experienced English Housekeeper" in 1769.

Literature & Lore
"Oh! Who can ever be tired of Bath?"

-- Catharine in Northanger Abbey, Chapter 10, by Jane Austen (1775 - 1817.)

See Also:

Elizabeth Raffald

Other entries for: Sweet Buns

Bath Buns, Belgian Buns, Black Bun, Chelsea Buns, Hot Cross Buns, Plum Shuttles, Sticky Buns

Other entries for: Buns

Croissants

Other entries for:

Bread
Bagels, Biscuits, Bread Crumbs, Bread Improvers, Flat Breads, French Breads, Kalakukko Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Unleavened Bread