Kitchener bun

The Kitchener bun has been a beloved sweet treat in South Australia since 1915. Crafted from a sweet, yeasted dough similar to that of doughnuts, it can be either baked or fried. This delectable pastry is split open and filled with raspberry or strawberry jam and cream, then sprinkled with a dusting of sugar.

Originally similar to the German Berliner pastry, the Kitchener bun was renamed during World War I due to anti-German sentiments, in honor of British Field Marshal Lord Horatio Kitchener.

The recipe for the Kitchener bun has evolved over the years. A 1930 recipe had the jam sealed inside the pastry before it was deep-fried, and cream wasn’t added to the mix until 1934. Interestingly, in 1944, a baker on Unley Road was fined for using cream in his Kitchener buns because it violated the National Security Regulations of the time.

Despite these changes and challenges, the Kitchener bun remains a favorite in South Australia. Its unique history and delicious blend of flavors continue to endear it to generations of fans.