The Kitchener bun is a type of sweet pastry made and sold in South Australia since 1915.[1] It consists of a bun sometimes baked,[citation needed] sometimes fried, made from a sweet yeasted dough similar to that used for making doughnuts, split and then filled with raspberry or strawberryjam and cream, most often with a dusting of sugar on the top.
The Kitchener bun resembles the Berliner,[2] 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 marshalLord Kitchener.[3]
In a 1930 recipe the jam is sealed into the pastry before deep-frying in fat, and there is no mention of cream[4] until 1934.[5] Ten years later, an Unley Road baker was fined £15 2 (around $1000) for using cream in his Kitchener buns, contrary to provisions in the National Security Regulations.[6]
