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: Broadsheet
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.
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 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’ 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
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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