The Kitchener bun is a type of sweet pastry made and sold in South Australia since 1915. 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.
|Place of origin||Australia|
|Region or state||South Australia|
|Main ingredients||Dough, raspberry or strawberry jam, cream|
The Kitchener bun resembles the Berliner, a pastry of German origin – although distinguished from it by an open face and the use of more cream than jam – and was, in fact, known as such until anti-German sentiment in World War I led to its renaming in honour of the British field marshal Lord Horatio Kitchener.
In a 1930 recipe the jam is sealed into the pastry before deep-frying in fat, and there is no mention of cream until 1934. Ten years later, an Unley Road baker was fined £15 2/ (around $1,000 in today's money) for using cream in his Kitchener buns, contrary to provisions in the National Security Regulations.
- "The Searchlight". The Critic (Adelaide). South Australia. 24 March 1915. p. 15. Retrieved 17 May 2020 – via Trove.
- "A Rose". The Daily Herald (Adelaide). South Australia. 25 October 1916. p. 8. Retrieved 17 May 2020 – via Trove.
- Jan O'Connell. "1917 The Berliner becomes the Kitchener Bun". A Timeline of Australian Food. Retrieved 22 March 2019.
- "Homecraft". The Mail (Adelaide). South Australia. 1 March 1930. p. 14. Retrieved 17 May 2020 – via Trove.
- ""Chronicle " Cooks Exchange Ideas". The Chronicle (Adelaide). South Australia. 27 September 1934. p. 57. Retrieved 17 May 2020 – via Trove.
- "Cream In Kitchener Buns". The Advertiser (Adelaide). South Australia. 18 August 1944. p. 3. Retrieved 17 May 2020 – via Trove.