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This article is about a bread from the planet Mustafar.
You may be looking for the cinnamon-flavored Mustafarian Lava Roll, which was served at breakfast.

"On one visit, I came across some Southern Mustafarians heatin' up these sweet balls of dough directly on the planet's scorchin' volcanic crust. The result was this sweet red bread with a cracked, blackened exterior. Looked nearly as impressive as it tasted."
―Strono Tuggs, The Official Black Spire Outpost Cookbook[src]

Mustafarian Lava Buns were a type of sweet bread from the planet Mustafar edible by Artiodacs and Southern Mustafarians,[1] a subspecies of the native Mustafarians.[2] Made from a dough, the bread was cooked by Southern Mustafarians directly on the world's hot, volcanic surface. The resulting buns were ball-shaped, red, and had a cracked black exterior. At some point, the Artiodac chef Strono Tuggs visited the planet and found a group of Mustafarians baking the buns. Finding the bread's look impressive, he tasted it and found its flavor to be even more so.[1]

At some point after the Battle of Takodana[1] in 34 ABY,[3] Tuggs included a recipe for Mustafarian Lava Buns in his cookbook, The Official Black Spire Outpost Cookbook. He also included his story of visiting Mustafar. Tuggs went on to mention that a normal oven would work in place of lava, and that the buns were too good to pass up.[1]

Behind the scenes[]

Mustafarian Lava Buns were created for Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, a recipe book which was authored by Chelsea Monroe-Cassel and Marc Sumerak[1] and published on November 5, 2019.[4] They were first mentioned in an advertisement for the book in Star Wars Insider 193,[5] which was published on October 29, 2019.[6]. The out-of-universe recipe for the buns' dough includes warm milk, melted butter, sugar, salt, instant dry yeast, red gel food coloring, and all-purpose flour. The ingredients for the topping are rice flour, instant dry yeast, sugar, vegetable oil, warm water, black gel food coloring, and coarse salt.[1]

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