One of the mysteries of the English language finally explained.
A round yeast bun containing currants and topped with icing or sugar.
- ‘I used to love Bath buns but clearly have no hope of finding them here.’
- ‘In the 18th century, the original Bath buns were made from a rich, brioche like dough, strewn with caraway comfits.’
- ‘Now, the true Bath bun is soft, like a marriage between a brioche and an Easter hot-cross, but encrusted with currants and gritty nibs of sugar.’
- ‘Up and down the country there are some great regional variations, too, featuring everything from Suffolk sweet-cured bacon or Cumberland sausages to Welsh pancakes or Bath buns.’
- ‘On entering the building, each visitor is issued with an electronic wristband that operates lockers, records facilities used and even monitors how many Bath buns you consume in the first-floor cafe.’
Named after the city of Bath, where it was originally made.
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