Kitchener Bun

    1 hour 5 minutes

    A pastry primarily found in South Australia. I have one of these whenever I pass through the state, but now I have started to make them myself and wanted to share the recipe.


    114 people made this

    Serves: 8 

    • 2 1/2 cups flour
    • salt, to taste
    • 5 tablespoons sugar
    • 1 tablespoon yeast
    • 1 1/4 cups warm milk
    • 3 tablespoons butter
    • vegetable oil, enough to deep fry
    • caster sugar, to dust
    • seedless raspberry jam, or similar
    • whipped cream

    Preparation:15min  ›  Cook:20min  ›  Extra time:30min rising  ›  Ready in:1hour5min 

    1. Sift together the flour, sugar and salt. Put the yeast into the milk. Rub the butter into the flour then add the milk and yeast mixture. Combine and then knead until smooth. Divide into buns. Leave to rise for 30 minutes.
    2. Heat the oil to 180 degrees C. Place the caster sugar in a shallow dish.
    3. Deep fry each bun, turn if required so light brown all round and cooked through to the centre; about 3 minutes total. Immediately drain and roll in the caster sugar.
    4. When cool, slice almost through, spread with jam, then add cream just before serving.

    See it on my blog

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    Reviews in English (8)


    This recipe is easy, and taste just like the ones you buy in SA! I was raised in SA, and now live interstate. I always have at least one kitchener bun when I visit SA. So happy that I can now make my own. Can't buy them anywhere in NSW. Thank you so much for sharing. Is this better made with bread flour? Or just plain flour?  -  19 Nov 2014


    Easy to make and yummo  -  27 Dec 2014


    The recipe is great but nothing beats using a mock cream as the filling. The cream is the reason I buy them. I found a recipe in the Australian Women's Weekly Cookbook published in 1970 Pg 223 called "Fluffy Mock Cream" and it is just perfect.  -  27 Dec 2014