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The Best Hot Cross Buns of 2019

The story goes that in the 16th Century it was illegal for bakers to sell hot cross buns on any day but Good Friday. Thankfully in 2018 that’s not the case, with supermarkets beginning to stock these decadent Easter treats before you have time to put your Christmas tree away.

With so many amazing bakeries across Melbourne and Sydney though, why would you limit yourself to supermarket buns?

We've scoured both cities to bring you a collection of the best buns around. From spicy sourdough to peel-flecked, here are this year's must tries.



Image source: Urban List

 

Melbourne
 

Image source: Broadsheet

Rustica Sourdough
Baker Brendon Lang spent almost 20 years developing the perfect hot cross bun recipe, and gosh darn it was worth the wait! Break into a super soft warm bun that's heavy on the spice and filled with plump fruit.
 
Baker D. Chirico  
A Melbourne stalwart,  the traditional buns at Baker D Chirico will always win us over with their artisanal sourdough base, rich spice and generous fruit.
 
While slightly more dense than many of its counterparts, this is a bun that's heavy on quality ingredients which, ultimately, makes for a superior bun eating experience.
 
Q Le Baker

Despite not knowing what a hot cross bun was when he moved to Australia from France a few years ago, baker Quentin Berthonneau has nailed it.

Selling his buns from his little bakery run out of Prahran Market, His version is a sourdough bun packed with fruit with a splash of housemade ginger beer.

 
Image Source: Broadsheet
Mork Chocolate's Triple Chocolate Buns
Not for the feint hearted, these rich and decadent triple chocolate hot cross buns are unconventional in the most delicious kind of way.
 
They’re loaded up with single origin dark Madagascan chocolate chips, candied orange peel, sour cherries and spiced soaked currants. On the glossy outside, you’ll spot a dark chocolate cross; on the inside, there’s a dark chocolate ganache.
 
Mr Nice Guys Vegan Buns
Before you write this one off, let us assure you that you wouldn't even know these pillow-soft orbs of dough don't contain butter, eggs or regular milk.The fluffy texture combined with good fruit ratio and sweet glaze makes these a winner for vegans and omnivores alike.
 
Sydney
Image Source: Broadsheet
Black Star Pastry 

While known for its incredible layer cakes, Black Star Pastry takes it HCB to the next level.

Buns are filled with fat juicy sultanas, raisins, and fragrant chunks of orange peel, before being topped with a Frankincense glaze. This sugar-infused syrup gives the buns their sticky, glossy coating. These buns are also vegan friendly, so no one misses out. 

Sonoma Bakery 

Sonoma has been serving its “Not Cross Buns” since 2013. Marked with an “S” instead of the typical cross, they’re filled with sultanas and cranberries. Rather than adding peel to the dough mixture, these morsels are glazed with orange oil. 

Brickfields

Brickfields’ take on the classic is spiced with cardamom, cloves, cinnamon and ginger. This year it has upped the fruit density to include cranberries, currants and sultanas. Laden with so much spice and fruit, these are the mother of all buns.

Image Source: Broadsheet

Shortstop's Hot Cross Doughnut

This is an untraditional take on the hot cross bun, but we can't say we're complaining. These limited edition Easter doughnuts use spiced, yeast-raised dough, dense with Brandy-soaked dried fruit. They’re fried, glazed with honey and topped with a cinnamon-sugar cross.


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