Английская Википедия:Bath bun
Шаблон:Short description Шаблон:Use dmy dates Шаблон:Infobox food 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]
See also
References
External links
- Traditional Bath bun recipe Шаблон:Webarchive
- Bath bun with fruit
- Bath bun containing sugar cube
- Dr. Oliver
Шаблон:Bread-stub
Шаблон:UK-dessert-stub
- ↑ 1,0 1,1 Шаблон:Cite book
- ↑ 2,0 2,1 Шаблон:Cite book
- ↑ 3,0 3,1 3,2 Шаблон:Cite web
- ↑ 4,0 4,1 Шаблон:Cite web
- ↑ 5,0 5,1 Davidson, Alan, "Bun" in Oxford Companion to Food, Oxford: Oxford University Press, 1999, p. 114. Шаблон:ISBN
- ↑ Bender, David A. "Bath bun", in A Dictionary of Food and Nutrition, Oxford University Press.
- ↑ Шаблон:Cite web
