Is this the end of the traditional hot cross bun? Bakeries putting a new twist on the Easter favourite

Cafes and bakeries from Glenorie to the CBD are putting a new twist on the traditional Easter hot cross bun. But do you prefer the old school ones? Vote in our poll.

Does anyone still eat a traditional hot cross bun anymore?

That’s the question bakeries and cafes are asking as more and more customers have an appetite for the Easter treat with a twist.

The Glenorie Bakery, which recently was awarded the best Bakery/Cake store in the national category at the Australian Small Business champions award, is upping the anti this Easter offering hot cross buns filled with Biscoff and Nutella.

Owner Rob Pirina said whether to enjoy a traditional hot cross bun or one without fruit is “the debate that divides the nation.”

For his bakery, which cooks 1000 hot cross buns a day during this period, the consensus is that customers want something different.

Glenorie Bakery owner Rob Pirina pictured with some of his delicious hot cross bun creations. Picture: David Swift

“Hot cross buns without fruit, so whether that’s got chocolate chips or nutella, all together do outsell the traditional option,” he said.

“Nutella particularly is our big seller. Things have got out of hand and we are buying pallets of nutella,” he said.

While Glenorie as a town is home to 4000, Pirina has customers that order from all across Sydney.

They aren’t the only bakery offering their hot cross buns with a twist.

Here’s where you can try some of Sydney’s most unique buns.

BANKSIA BAKEHOUSE, CBD

Pictured at Banksia Bakehouse on George Street at the The Rocks in Sydney is an Easter Cube-Saint baked by pastry chef Juan Garces. Picture: Richard Dobson

Inside the Cube-ssaint at the Banksia Bakehouse.

Banksia Bakehouse in the CBD has made headlines for their spin, which sees a hot cross bun combined with a croissant and presented in a cube shape.

The Easter Cube-ssaint is a speciality dessert available to buy, for $12, up until April 15. The cube features layers of flaky pastry with a cinnamon crème patisserie centre filled with sultanas.

Banksia Bakehouse owner Aileen Zhang revealed it takes three days to make the dessert and she contemplated not serving a traditional hot cross bun at all.

“I wasn’t going to make any at all because when it comes to sales, it’s about 50/50 of those who want the traditional one,” she said.

“The Easter Cube-ssaint is very delicate and we are taking pre-orders to make sure we have enough,” she said.

Zhang also sells a Whittakers hokey pokey flavoured hot cross bun.

BAR MAMMONI, QUAY QUARTERS

Pictured at Bar Mammoni on Loftus Lane at Circular Quay is a tray of Hot Cross Bussant made in time for Easter. Picture: Richard Dobson

Bar Mammoni in the newly named Quay Quarters in Circular Quay is another venue that’s mixing up the hot cross bun game.

The newly-opened venue at Hinchcliff House have been offering up a Hot X Bussant over the past couple of weeks.

It’s a croissant pastry in the a doughnut shape and filled with baked almond cream, vanilla custard and Easter soaked fruits including dried figs, dried apricots, sultanas and currants that are soaked in brandy. The fruit itself sits in the middle of the doughnut shape.

Xanthe Hart with Hot Cross Bussant at Bar Mammoni on Loftus Lane at Circular Quay. Picture: Richard Dobson

TOKYO LAMINGTON, NEWTOWN

Supplied Editorial Tokyo Lamington's Hot Cross Buns and Hot Cross Lamingtons. Picture: Instagram.

Of course the cafe that’s made a living from offering different types of lamingtons have taken that approach to the hot cross bun.

They’ve created a yuzu-spiked hot cross bun, that’s in the shape of a lamington. Due to popular demand, the hot cross bun lamington is being made daily.

They are also selling them in packs with the traditional hot cross bun, however the 50/50 split of the pack highlights their popularity.

DING TAI FUNG, VARIOUS LOCATIONS ACROSS SYDNEY

Supplied Editorial Ding Tai Fung's Hot Cross Bao. Picture: Instagram.

Supplied Editorial Ding Tai Fung's Hot Cross Bao. Picture: Instagram.

Just before you think there is no other way to spin a hot cross bun, the folks at Ding Tai Fung offer up a Hot Cross Bao.

Yep! An Easter dumpling! It’s made of a soft steamed bread bun filled with nutella.