A round yeast bun containing currants and topped with icing or sugar.
- 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.
Named after the city of Bath, where it was originally made.
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