Kitchener bun World War I led to its renaming in honour of the British field marshal Lord Horatio Kitchener. Kitchener bun A Kitchener bun is a type of sweet pastry made and sold in South Australia. It consists of a bun sometimes baked, sometimes fried, made from a sweet yeasted dough similar to that used for making doughnuts, split and then filled with raspberry or strawberry jam and cream, most often with a dusting of sugar on the top. The Kitchener bun resembles the Berliner, a pastry of German origin – although distinguished from it by an open face and the use
Bath bun Bath bun The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking. Variations in ingredients include enclosing a lump of sugar in the bun 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"). References to Bath buns date from 1763, and Jane Austen wrote in a