5 Sydney bakeries to try the fluffiest hot cross buns this Easter
Hop, don't walk.
In Sydney we're spoilt for choice when it comes to good bakeries, and this is the time of year when the best roll out the big guns: the hot cross buns. Some have strange and delicious spices, some don't even have a cross on top *gasp*, but all are incredibly scrumptious. If you start early in the morning, we reckon you can do a hot cross bun tour of Sydney. Good luck choosing the best. We couldn't do it.
Black Star Pastry
Famous for its towering, Instagrammable watermelon cake, Black Star Pastry makes everything delicious from bread to cinnamon scrolls to gingerbread ninjas. At Easter, Black Star does a delicious hot cross bun spiced with frankincense-spiked syrup, (a tree resin of biblical fame that tastes a bit like orange, pine and mint). Bonus: it's vegan. For non-vegans, slather butter on the warm bun.
On unexpected, delicious ingredients, Brickfields wins the hot cross buns crown. The little bakery in a Chippendale cul-de-sac includes all the normal things in its hot cross buns - currants, candied orange, cranberries - and adds ginger and cardamom, giving the soft, fluffy pastries the scent of warm chai.
Sonoma's hot cross buns have no cross, but what they lack in traditional form, they make up for in flavour. There's heaps of dried fruit packed into each little bun and the bakers use a dutch spice called speculaas to flavour the dough. It consists of pepper, ginger, cloves, nutmeg and cinnamon.
Bourke Street Bakery
Bourke Street Bakery once occupied a wee residential corner in Surry Hills, but these days popular items like their lamb and sausage rolls are hand-rolled by a team of bakers in batches of 4000. Easter celebration at Bourke Street is found in the form of a hot cross loaf, a giant version of the bun. Slice it, toast it and eat it with plenty of butter.
Staple Bread and Necessities
Staple is the new kid on the block, but baker James Partington already won best Sourdough in Sydney at the Royal Agricultural Society of NSW. For a tiny, open-three-days-a-week operation, it's pretty huge that James' loaves stand alongside Sydney sourdough legends like Brickfields and Bourke Street. If his sourdough is that good, the hot cross buns are too. Head to Seaforth this weekend.
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