11 To Try: Adelaide’s Best Hot Cross Buns to Usher in Easter 2026

There are two kinds of hot cross bun eaters: those who wait politely for Easter to roll round before they bring on the buns, and those who start chucking them into their baskets from Boxing Day onwards.

April 3 is the first day of the Easter long weekend, but our favourite Adelaide spots have already released their spins on the seasonal fave. Some lean into tradition with classic fruit-heavy numbers and glossy glazed buns, while others go bolder with chocolate-laced riffs and churro-inspired creations.

Here, in alphabetical order, are the buns worth chasing down this season. 

Banana Boogie, Belair & North Plympton

This Belair bakery is no stranger to hot cross acclaim. Over the last few years, it’s won various baking association titles for its HCBs and it’s not hard to see why. The traditional buns are generously spiced with local fruit folded through soft, slowly-proved dough. Branch out with choc-chip or fruitless versions, too.

Traditional buns are six for $13; choc-chip are six for $10, and fruitless are six for $8. 

Bottega Bandito, Adelaide CBD & Prospect

Bottega Bandito is bringing back its popular tiramisu hot cross buns this year. Triple chocolate dough is stuffed with a rich, creamy marsala-and-coffee custard. They are fluffy, fragrant and delightfully indulgent.

$6 each or $30 for six.

Dough Bakery, Adelaide

This Central Market stall keeps things classic. The bakery churns out more than 15,000 traditional fruit buns over the Easter period. Built on a sourdough base, the buns are filled with raisins, currants, cranberries and sultanas, and finished with a secret spice blend.

$4 each or $20 for six.

Jenny’s Bakery, Eastwood & Norwood

Known for its stuffed croissants, cookies, cronuts and bomboloni, Jenny’s is offering two takes on the hot cross bun this year: a traditional version with Italian candied orange, sultanas and raisins, which is rested for 12 hours and finished with a maple glaze, and a more decadent milk chocolate variety, filled with Bueno spread. One sticks closer to the classic brief; the other is just a tad fancier. Whichever way you swing, the long proving period gives the dough flavour and fluffiness, which is exactly what you want in a hot cross bun.

Traditional buns are $3 each and chocolate buns are $5 each.

The Lost Loaf, Bowden

The Lost Loaf’s sourdough hot cross buns are packed with Australian apricots, sultanas, currants and figs. The dough is made with SA dairy from Fleurieu Milk Company and Clare Valley eggs.

Buns are $4.50 each or $26 for six.

Market 33, Glenelg South

Beachside bakery Market 33 focuses on comforting classics. These are soft, fluffy and pillowy, made with premium flour, dried fruit and traditional mixed peel, and a warm spice blend for that old-school flavour. Baked fresh in small batches, they’re made to be toasted and served with plenty of butter.

$15 for six.

Prove Patisserie, Stepney

Prove Patisserie treats its hot cross buns with the same consideration as the rest of its pastry line-up. Each HCB is handmade from scratch using a semi-sourdough base, orange puree and a fragrant spice blend of cinnamon, nutmeg, ginger and allspice. The traditional version is loaded with fruit – raisins, sultanas, currants, cranberries, figs and apricots – while the triple-chocolate buns are made with dark, milk and white Belgian Callebaut chocolate and flavoured with a hint of cardamom. They’re best eaten fresh or lightly toasted with a thick swipe of butter.

$6.50 each or $28 for six. 

Shadow Baking, Glenelg

Shadow Baking is sidestepping the standard hot cross bun this Easter and doing something a little flakier: hot cross scrolls. Its two offerings are made with spiced laminated pastry, filled with vanilla custard, and then either candied fruit or dark chocolate. Serve hot, (maybe alongside a scoop of gelato from Messina), and get stuck in while they’re still gooey, crisp and warm.

$7.90 each or $39 for six.

St Louis, various locations

The local dessert chain is going all churro this Easter, with churro hot cross buns filled with gooey chocolate ganache and coated in churro cinnamon sugar. The treats are handmade daily by the pastry team. It’s everything you love about the dessert shop’s popular “churros for one” dish in a warm Easter bun.

$5.90 each or $9.90 with coffee. Available until Monday April 6. 

Verté Kitchen, Mylor

Verté Kitchen in the Adelaide Hills is coming to the HCB party with vegan sourdough hot cross buns made with rye flour, dried fig and dark chocolate. The fluffy buns are toasted to order and served slathered in salted butter.

$6 each. 

Willmott’s Gastronomia, Rose Park

Leave it to Orso’s kitchen crew to give the humble hot cross bun a fancy twist. This year’s edition is a rich, spiced bun brushed with a Pedro Ximenez glaze and served with spiced butter. These ones disappear quickly, so make sure to pre-order to secure a stash.

$6.50 each or $24 for a pack of four. Also included in Easter at Home boxes for those looking to outsource a long-weekend feast (Feeds 4, $310).