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Many local forms of the spiced bun exist, an example of which is the Cornish saffron bun.. The hot cross bun [1] is probably the most well-known manifestation of the spiced bun, and a great tradition has grown up around it in England.
The line "One a penny, two a penny, hot cross-buns" appears in the English nursery rhyme "Hot Cross Buns" published in the London Chronicle for 2–4 June 1767. [14] Food historian Ivan Day states, "The buns were made in London during the 18th century. But when you start looking for records or recipes earlier than that, you hit nothing." [4]
Tip the dough onto a floured surface and knead the dough for about 5-10 minutes. Continue to knead the dough until it forms a soft and smooth skin.
Nigerian buns; Nikuman – A bun made from flour dough, and filled with cooked ground pork or other ingredients; a kind of chūka man (中華まん, lit. Chinese-style steamed bun) also known in English as pork buns; Nudger – long soft white or brown roll similar to a large finger roll common in Liverpool.
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The Heißwecken are produced by bakers, usually to a secret recipe, as round cakes about 10–15 centimetres [3.9–5.9 in] in diameter. The main ingredients are wheat flour, butter and sugar; various spices (caneel ["cinnamon"], cardamom, raisins) are then added to this mixture ... Coated with butter or filled with sugar, caneel and butter and ...
West Bengal (India), Bangladesh A light crêpe made out of rice flour, semolina also known as sooji, banana, milk and sugar batter and filled with khoa or coconut and jaggery mixture.