The best hot cross buns in Sydney: the ultimate hot cross bun bake-off

The criteria: How we judged the hot cross buns

Each Gourmet Traveller judge followed a strict tasting criteria, marking each category out of five.

The criteria:

• Texture and softness: The bun should be soft and slightly fluffy inside while having a slight chewiness. It shouldn’t be too dry or too dense.
• Spice balance: The blend of spices (typically cinnamon, nutmeg, and allspice) should be warm and well-balanced, enhancing the flavour without overpowering the other ingredients.
• Fruit distribution and quality: The dried fruits or additional ingredients should be evenly distributed and not overly chewy or dry.
• Cross appearance and dough finish: The cross should be well-defined, not too thick or rubbery. The bun itself should have a golden-brown, slightly glossy (not sticky) finish.
• Overall taste: The best hot cross buns have a balanced flavour, with a slightly sweet and spiced taste that complements the fruit.

1. The GT team favourite: Iggy’s Bread

Bronte

Perhaps the least traditional of our traditional round-up, placing Iggy’s in the top spot was a controversial but clear decision across the GT panel. Iggy’s hot cross bun takes a bold departure from tradition, with its sourdough base offering a dense, chewy texture that’s both hearty and satisfying. The spices, while subtle, are perfectly complemented by the bun’s nutty undertones, though the strong, signature sourdough flavour could at times overpower the spice mix. The fruit is dense and evenly distributed throughout, with the addition of walnuts and other seeds adding extra flavour and crunch to elevate the bun. The cross, scored rather than piped, enhances the rustic appeal and the lack of glaze keeps the finish crackly and crisp.

The verdict: This is an ideal option for those with a more refined palate, after a savoury twist on the classic hot cross bun. As our creative director Jacqui Triggs put it, “this is a grown-up’s hot cross bun!”.

Rating: 4.5/5

2. Sonoma

Alexandria, Bondi, Glebe, Leichhardt, Menai, Rose Bay, Terrigal

Sonoma’s take on the hot cross bun is a light, slightly doughy texture, striking the balance between softness and density. The spices are well integrated, lending a subtle warmth that complements rather than competes with the fruit. As for the fruit criteria, the cranberries steal the show with their juicy, sweet quality, though the even distribution of the fruit could be improved for consistency across each bite. The bun’s cross, an “S” marking in place of the traditional cross, is a charming final flourish, while the golden-brown glaze imparts a light sweetness that doesn’t overwhelm.

The verdict: A fantastic iteration, especially for those who enjoy a thoroughly classic, traditional bun.

Rating: 4.5/5

3. Baker Bleu

Double Bay

Baker Bleu’s traditional hot cross bun skews slightly more savoury, with an almost sourdough-like taste: slightly springy, slightly dense, culminating in an ideal balance of chewiness without being too heavy. Its spice profile, with hints of cinnamon and allspice, is warm but subtle, leaving room for the fruit to shine. While the fruit is of excellent quality, there’s room for improvement in its distribution. The cross, a simple non-denominational ‘X’, is delicate yet defined and we found its slightly burnished finish charming.

The verdict: Overall, these buns rise to the occasion. This is a well-executed bun, though some might crave a little more complexity in the spice and fruit balance.

Rating: 4/5

4. A.P. Bakery

Darlinghurst, Eveleigh, Newtown, Surry Hills, Sydney CBD

A.P. Bakery’s hot cross bun is a true crowd-pleaser, with a soft and well-risen texture that makes for a substantial bite. The subtle spices are balanced and thoroughly enjoyable, though some may wish for a stronger hit of traditional cinnamon and nutmeg. The fruit is of high quality and very delicious, particularly the boozy soaked raisins and candied orange, though the distribution could be a little more thorough and consistent across the batch. The cross stands out with its glossy finish, but the overall sweetness of the glaze may be slightly excessive and sticky for some.

The verdict: A good looking, glossy bun with a subtle spice profile. An easy pleaser.

Rating: 3.5/5

5. Bourke St Bakery

Various locations across Sydney

Disclaimer: on the day of judging, some of our panel were absent. Luckily, our Australian Women’s Weekly colleagues were only a few desks away and more than eager to give some notes. Bourke St Bakery’s hot cross bun stands out with a moist, fresh texture, giving it a distinct edge in the textural criteria. The spice is delicate; neither overpowering nor underwhelming — perfect for those who prefer a slight savoury edge. Fruit distribution is solid, with plump raisins that retain moisture, though some may prefer more variety to their fruit mix for added depth of flavour. The cross, glossy and light, has a subtle sweetness that balances the overall bite well.

The verdict: While the bun excels in texture and finish, it’s a touch conservative in flavour, making it a safe yet satisfying option.

Rating: 3.5/5

6. Tokyo Lamington

MarRickville and Newtown

These sweet yuzu-spiked buns are a small deviance from what could be considered traditional, but the panel once again decided they largely retained the core characteristics of a traditional bun. Tokyo Lamington’s hot cross bun balances lightness with substance, with a texture that’s soft and fluffy, providing a satisfying crumb without being too airy. The subtle spice profile, though pleasant, could be bolder and the yuzu fruit provides a refreshing modern and seriously delicious twist. However, the fruit distribution leaves something to be desired, with only occasional hits of zesty citrus from the yuzu. The cross, defined in a clean ‘X,’ is visually pleasing and the glaze adds a light, non-sticky sweetness that doesn’t overwhelm the bun’s overall character.

The verdict: A contemporary take on the classic, Tokyo Lamington’s HCB is bright and tremendously enjoyable; a perfect treat for those seeking a lighter option.

Rating: 3.5/5

7. Wholegreen Bakery

Alexandria, Bondi Junction Pop-up, Sydney CBD

For a gluten-free option, Wholegreen’s hot cross bun impresses with its soft, pillowy texture, though it lacks the chewiness that some expect from its wheat counterparts. The subtle spice notes could benefit from a bit more punch as the blend almost fade into the background against the ample fruit or when sampled with butter. The fruit mix is of high quality and evenly distributed and skews towards a traditional blend, making this bun ideal for the gluten-free purist. Visually, the bun is polished with a glossy glaze and a well-formed, pleasingly rustic cross.

The verdict: Though it may not fully replace the classic, it stands out as a commendable gluten-free alternative that doesn’t compromise on freshness.

Rating: 3/5

8. Fabbrica

Chatswood, Coogee, Darlinghurst, Newtown, Rozelle, Sydney CBD

Fabbrica’s hot cross bun is springy in feel and well shaped with a slightly dense, doughy finish. While the texture is commendable, the spice balance unfortunately falls short. The fruit distribution is inconsistent; some buns are fruit-packed with whole dates, raisins, and sultanas, while others miss the mark entirely (which could be a plus for the dried-fruit averse in your network). The cross, defined and finished with a spiced glaze, delivers on visual appeal, though the sweetness might be a little overwhelming for some.

The verdict: These hot cross buns have a commendable and satisfying texture, but the inconsistent fruit distribution, overly sticky glaze and too-subtle spice just miss the mark.

Rating: 3/5

The takeaway

Our judging panel (AKA the GT team) had differing opinions on most hot cross buns: each of us prioritised different criteria. In the end, the search for the perfect hot cross bun is a personal one, where texture, spice, fruit, and cross topping all play their part in defining what makes a great version of this Easter classic.

From the light and fluffy Bourke St Bakery buns to the sophisticated, savoury twist in Iggy’s sourdough creation, each contender brings something unique to the table. While some embrace traditional flavours with nostalgic finishes, others like Tokyo Lamington’s yuzu special stayed traditional but challenged the conventional to great success.

Honourable mentions: Hot cross bun creative twists

Many popular Sydney bakeries are throwing tradition to the wind with their creative hot cross bun twists. If you like your hot cross buns wild, whacky or choc-filled, here are some of the city’s best.

• Lune’s hot cross cruffin
• Madame & Yves’ brûlée bun
• Shadow Baking’s hot cross scrolls
• Benriach x KOI scotch cross bun
• Tokyo Lamington’s lamington hot cross bun
• Humble Bakery’s hot cross ice-cream sandwich
• Pantry Story’s kaya hot cross bun