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 letter of "disordering my stomach with Bath Bunns" in 1801. The original 18th-century recipe used a brioche or rich egg and butter dough which was then covered with caraway seeds coated in several layers of sugar, similar to French dragée.

Description: Wikipedia — Bath bun, CC BY-SA 4.0