If you want to, you can have a good three months of hot cross bun eating. Heck, the plump, spiced parcels have started lining supermarket shelves as early as Boxing Day. But if you want a great hot cross experience, it's hard to beat one made by Adelaide's best bun experts.
We've rounded-up some of this year's standouts, including fruit-loaf-like ones packed with Australian apricots and fig; a bun glazed with Pedro Ximinez and served with spiced honey butter, and a vegan sourdough option. Toast or microwave them or heat them in the oven, slather them in butter (try the double-cut method to increase the surface area for butter) and thank us later.
The Lost Loaf
These sourdough beauties, courtesy of baker Emma Shearer, are made with Australian Apricots, sultanas, currants, fig, Paris Creek organic milk and spices. The fruit-loaf-like buns come in a six-pack (going for $18) and are available from The Lost Loaf’s Plant 4 bakery until Sunday. We recommend you get in quick – there’s usually a long line out the door – and pre-order online to avoid missing out. Good luck trying to resist Shearer’s golden, flaky croissants and crusty-chewy loaves of sourdough when adding to cart.
The bakers at Dough are expecting to make 20,000 hot cross buns this Easter. So you know there’s some serious demand for these fruit-filled bundles. The Central Market icon’s glossy sourdough buns will be available up until Saturday (excluding Good Friday). Phone ahead on 8211 9640 to place your order and pick them up from Stall 45 in the Central Market, or at Dough’s production bakery across the road at Market Street Cafe.
The Village Baker
A trip to The Village Baker in Burnside Village or Black Forest has become an Easter tradition for many Adelaideans. Owner-chef Ben Sachse is turning out traditional, choc-chip and cinnamon, and vegan fruit sourdough buns, so there’s something to appease each family member. The sourdough option is a stand-out, made with Australian sultanas and currants, orange juice, orange zest, cinnamon, mixed spices and maple syrup. Pick-up at either store before Good Friday.
Orso’s chefs have introduced some very fancy hot cross buns this year, glazed with Pedro Ximinez (a Spanish sherry) and served with spiced honey butter. The shiny parcels are being sold in packs of four and are available in-store at Orso’s next-door deli, Willmott’s Gastronomia, today (Wednesday) and Thursday from 9am until sold out.
And if you prefer your hot cross buns remixed, check this list for the best spins on Easter classics.