A blaa, or Waterford Blaa, is a doughy, white bread bun speciality, particularly associated with Waterford, Ireland. It is currently made in Waterford and South Co. Kilkenny.
Blaas are sold in two varieties: "soft" and "crusty". Soft blaas are slightly sweet, malt flavor, light but firm in texture and melt in the mouth. Crusty blaas are crunchy at first bite, then chewy with a subtle malt taste and a pleasing bitter aftertaste from the well cooked, dark crust.
Eaten mainly at breakfast with butter, they are also eaten at other times of the day with a wide variety of fillings (including a type of luncheon meat often referred to as "red lead").
Blaas are sometimes confused with a similar bun known as a bap; however, blaas are square in shape, softer, and doughier, and are most notably identified by the white flour shaken over them before the baking process.