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").

[1] The original 18th-century recipe used a brioche or rich egg and butter dough which was then covered with caraway seeds[5] coated in several layers of sugar, similar to French dragée.

[3] The bun's creation is attributed to William Oliver in the 18th century.