As the leaves start to turn and the air cools, signalling the approach of Easter, Australians everywhere begin to anticipate the arrival of a beloved seasonal treat: the hot cross bun. A staple in Australian households throughout March and April, these spiced sweet buns, traditionally studded with currants or raisins and marked with a cross on top, have long been associated with the Easter holiday.
However, in recent years, we’ve witnessed a culinary revolution that has taken this classic Easter delight into uncharted territory. The once-simple hot cross bun has been transformed into a canvas for some of the most outlandish flavour combinations imaginable. From Pizza Shapes to fairy bread, and even Vegemite and cheese, the hot cross bun has undergone a radical makeover.
But the question on everyone’s lips is: have we officially taken it too far? To find out where the public stands, a recent nine.com.au reader poll gathered opinions on whether Australians prefer sticking to tradition or welcoming bold new flavours.
Walking into the supermarket during the Easter season has become an adventure in itself, with shelves lined with an array of hot cross bun varieties that could leave the most adventurous foodies bewildered. While some foodies embrace the adventure, it seems many Aussies are craving the familiar. According to the poll, a solid 61 per cent of respondents said they’d prefer to stick with the traditional flavours.
The essence of Easter, for many, is encapsulated in the traditional hot cross bun, with its familiar blend of spices and dried fruit. Several respondents to the poll expressed a preference for the classic version over the more experimental ones, suggesting that the true spirit of the holiday may be getting lost amidst the culinary chaos.
In response to the ever-growing list of unconventional flavours, some Australians have taken matters into their own hands, choosing to bake hot cross buns at home. ‘My wife makes fantastic hot cross buns, so I do not need to worry about all the other varieties. She makes traditional hot cross buns with sultanas and raisins,’ shared one poll participant. Another echoed the sentiment, stating, ‘I make my own hot cross buns. Store-bought are disgusting.’
Yet not everyone is ready to close the oven door on new ideas. About 25 per cent of respondents were in favour of continuing the trend of experimenting with bold, unconventional flavours. One respondent pointed out the simple economics of the situation: ‘If they appeal to customers, they will buy them, if they don’t sell, then they will stop being made.’ This pragmatic view suggests that as long as there is a market for these innovative creations, they will continue to grace our supermarket shelves.
The debate over what constitutes a ‘traditional’ flavour is also heating up. Apple and cinnamon hot cross buns, for example, have been met with mixed reviews. Are they a modern twist on tradition or a step too far? It seems that the line between classic and contemporary is a matter of personal taste.
Interestingly, one respondent reminded us of the historical origins of hot cross buns, which were traditionally eaten to break the fast on Good Friday. ‘So a return to tradition would mean stop selling them until Easter week,’ they pointed out, suggesting that even the timing of when we enjoy these treats has strayed from its roots.
As hot cross buns continue to evolve, they’ve become more than just a seasonal treat—they’re a reflection of changing tastes and traditions. Whether you’re loyal to the classics or tempted by the latest flavour fusions, there’s something for everyone to enjoy.
Where do you stand on this? Do you lean towards tradition, enjoy a modern twist, or find yourself somewhere in between? We’d love to hear your thoughts, preferences, and favourite flavours in the comments below.
Also read: The best hot cross buns of 2025, according to Choice taste test
The Hot Cross Bun ia a traditional Easter baked treat which is buttered and seved when visitors come to your home. It is a traditional Easter greeting, to be carried when visiting friends or relatives and usually only available for a few days before Easter and a couple of days afterwards as it by tradition must be fresh and an honest Easter gift or offering.
Whenever industry is offered the chance to make money it will find a way to abuse traditional and it does so happily and with no remorse.
Of late years, I have seen hot cross buns sold between November and June by Woolworths and Coles as well as Christmas cakes and Christmas Puddings literally sold year round.
Personally, I like the tradition that Hot Cross buns represent and I enjoy giving them to friends and relatives as a quiet reminder of what is traditionally Easter. I am tired of abrogating the warmth and generosity of the Easter and Christmas seasons just to make more money for foreign corporations.
Perhaps it is time to simply go back to cherished tradition in at least a few situations.
I love the traditional hot cross buns with raisins and sultanas. I’m not interested in these new fangled buns which do not represent Easter at all.