| 词条 | Bath bun |
| 释义 |
| name = Bath bun | image = Culture... a bath bun and a pot of tea, Bath, United Kingdom (9605677635).jpg | caption = | alternate_name = | country = United Kingdom | region = Somerset | creator = | course = | type = Sweet roll | served = | main_ingredient = Sugar, candied fruit peel, currants or raisins or sultanas | variations = | calories = | other = }} 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,[3] 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[4] coated in several layers of sugar, similar to French dragée.[5] 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.[3] 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.[5][4] See also
References1. ^1 {{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA23|date=18 October 2012|publisher=Oxford University Press|isbn=978-0-19-964024-9|page=23}} 2. ^1 {{cite book|last1=David|first1=Elizabeth|title=English Bread and Yeast Cookery|date=2001|publisher=Penguin|isbn=978-0140299748|pages=624}} 3. ^1 {{cite web|url=http://www.aboutbritain.com/towns/bath.asp|title=Bath|publisher=About Britain|accessdate=27 March 2010| archiveurl= https://web.archive.org/web/20100323103622/http://www.aboutbritain.com/towns/bath.asp| archivedate= 23 March 2010 | deadurl= no}} 4. ^1 Davidson, Alan, "Bun" in Oxford Companion to Food, Oxford: Oxford University Press, 1999, p. 114. {{ISBN|0-19-211579-0}} 5. ^1 2 {{cite web|url=http://visitbath.co.uk/site/eating-and-drinking/local-specialities-and-british-favourites/local-bath-delicacies|title=Local Bath Delicacies|publisher=Visit Bath|accessdate=27 March 2010}} 6. ^Bender, David A. "Bath bun", in A Dictionary of Food and Nutrition, Oxford University Press. 7. ^{{cite web |url=http://www.cornwall-calling.co.uk/famous-cornish-people/oliver.htm |title=Biography of Dr Oliver}} External links
8 : Somerset cuisine|1763 introductions|British breads|Yeast breads|Sweet breads|Culture in Bath, Somerset|History of Bath, Somerset|Buns |
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