A bun is a type of bread roll, typically filled with savory fillings. A bun may also refer to a sweet cake in certain parts of the world. Though they come in many shapes and sizes, buns are most commonly round, and are generally hand-sized or smaller.
A spiced bun is a sweet bun to which spices were added during the baking process. Common examples are the hot cross bun and the Jamaican spiced bun.
A semla, vastlakukkel, laskiaispulla, Swedish eclair, fastlagsbulle/fastelavnsbolle or vēja kūkas is a traditional sweet roll made in various forms in Sweden, Finland, Norway, Denmark, the Faroe Islands, Iceland, Estonia, and Latvia, associated with Lent and especially Shrove Tuesday in most countries, Shrove Monday in Denmark, parts of southern Sweden, Iceland and Faroe Islands or Sunday of Fastelavn in Norway. In Sweden it is most commonly known as just semla, but is also known as fettisdagsbulle, lit. 'Fat Tuesday bun' or 'Shrove Tuesday bun'. In the southern parts of Sweden, as well as in Swedish-speaking Finland, it is known as fastlagsbulle. In Poland it is known as ptyś. In Estonia it is called vastlakukkel. In Norway and Denmark it is called fastelavnsbolle. In Iceland, it is known as a bolla and served on Bolludagur. In Faroe Islands it is called Føstulávintsbolli, and is served on Føstulávintsmánadagur. In Latvia, it is called vēja kūkas. Semla served in a bowl of hot milk is hetvägg.
A cinnamon roll is a sweet roll commonly served in Northern Europe and North America. In Sweden it is called kanelbulle, in Denmark it is known as kanelsnegl, in Norway it is known as kanelbolle, skillingsbolle, kanelsnurr, or kanel i svingene, in Finland it is known as korvapuusti, in Iceland it is known as kanilsnúður, and in Estonia it is known as kaneelirull. In Austria and Germany, it is called Zimtschnecke. In Slovakia and the Czech Republic, it is called škoricové slimáky/skořicoví šneci.
A mille-feuille, also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.
An Empire biscuit is a sweet biscuit eaten in Scotland and some Commonwealth countries. It is also popular in Northern Ireland, as well as Canada.
A tompoes or tompouce is a pastry in the Netherlands and Belgium. It is the local variety of the mille-feuille or Napoleon, introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema.
An éclair is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard, whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob. A similar pastry in a round rather than oblong shape is called a religieuse.
The Chelsea bun is a type of currant bun that was first baked in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty accustomed to similar pastries in their native cuisine. The shop was demolished in 1839.
A London bun is a square-shaped bun made of rich yeast dough flavored with currants and candied peel topped with white sugar icing or crystallised sugar.
A Persian, Persian roll or Pershing is a fried sweet roll or doughnut with a spiral shape similar to a cinnamon bun. It may be covered with a sugar glaze, iced or frosted, or sprinkled with sugar or cinnamon sugar.
An iced bun is a bread bun with a white or pink icing sugar glaze covering the top. The dough may be enriched or simply an oblong bread roll. In some bakeries or recipes, iced buns are garnished with additional sweets or are decorated as ballet slippers or other shapes.
Cardamom breads, including the Finnish pulla and Swedish kardemummabröd and kardemummabullar, are a group of enriched breads or pastry flavored with cardamom. They are eaten throughout the year, typically with coffee or tea.
A roze koek is a Dutch pastry. It consists of a round, flat, dense cake with a layer of pink fondant icing, similar to black and white cookies.
A school bread or school bun is a Norwegian sweet roll made from yeasted dough filled with custard and decorated with icing dipped in grated coconut. It was usually put in school lunches as a dessert or sold at bake sales, hence the name.
The holiday of Easter is associated with various Easter customs and foodways. Preparing, coloring, and decorating Easter eggs is one such popular tradition. Lamb is eaten in many countries, mirroring the Jewish Passover meal.
