The debate about who has the best hot cross buns will never be resolved. So rather than taste test all the contenders, we thought we’d suggest three that win based on originality.
If you love the chewy, caramelised texture of a good sourdough, then stock up on the Brickfields hot cross bun this Easter. The base is dense and rich with just enough fruit folded through for sweetness. They sell out fast, so get them before lunch. Or you can pre-order.
Black Star Pastry
While everyone else is muttering about spice, fruit and peel ratios, Christopher Thé and the team at Black Star have put their own spin on the hot cross bun, adding a sticky frankincense syrup glaze. It’s fragrant, sweet and has a perfumed finish that you can’t quite put your finger on.
Closed Good Friday
Leanne Thomas makes a point of featuring raw sweet treats at Bent Fork cafe in Freshwater. The selection changes regularly to reflect everything from Australia Day (raw lamingtons) to Christmas (raw gingerbread). So naturally you’ll find raw hot cross buns on offer over Easter. The sweet little nuggets are made from pressed almond, cranberry, sultanas, ginger and vanilla, with a cashew-coconut cross on top for an out of the ordinary bun fix. Keep an eye out for raw crème eggs too.