The best hot cross buns in Melbourne

These buns are of the sourdough nature, so expect a dense and complex bun. The Australian fruit is organic, the lemon and orange peel is candied in-house and a dark malt syrup adds lustre to the glaze. These breakfasty buns reign supreme thanks to their savoury and slightly acidic nature. It’s only a few steps from Dench Bakers, putting Fitzroy North high on the bun-lover’s radar.

Falco’s hot cross buns are made using organic Australian flour, Australian fruit and cultured butter and milk from St David Dairy. The base is a tender, light brioche bun, carefully spiced and sweetened with fruits, rolled by hand, daily. There is candied peel in the mix, so if you're not a citrus love, beware. This is fantastic untoasted due to the brioche base, but toast it up and lather on some extra butter for luxury.

Wild Life Bakery specialises in 24-hour fermented loaves and their hot cross buns receive the same sourdough treatment. The dense, but airy bun is studded with candied orange, sultanas and currants, balanced by the presence of strong spices and finished with a sticky glaze. This bun is for hot cross bun fanatics who want to be punched in the face by the taste of Easter. No toasting required, butter non-negotiable. 

Candied Bakery knows its way around a sweet treat, so much so that its hot cross buns are no exception. These bright, glazed numbers are packed to the brim with different Australian fruits, spices, bursts of citrus from orange, and free-range eggs to give them a slightly cakey edge. Use them when they're stale in a bread and butter pudding of sorts, or pop them in the toaster and marry them with butter for the ultimate holy union this Easter.

Woodfrog Bakery specialises in uncompromised, naturally leavened, hand-shaped, sourdough breads, but it's the generosity of currants and sultanas, high tones of unintrusive citrus and soft interior that pushes this finely glazed bun to the top of the pile. Another plus is you won't need to order ahead to avoid disappointment as their production is plentiful across all branches.

Mork Chocolate sells a Swedish style cinnamon bun that is the inspiration for this year’s hot cross bun. This orange-infused number is generously layered with butter, nutmeg, cinnamon, coriander, cloves and is packed full of golden raisins and currants. Toast if you must, but we reckon it is perfect without it.

You might not think that bagel specialists would make a hot cross bun... I mean, you know, because of the culture clash, but 5 and Dime are more Jersey than Jew. This hot cross bun is the fluffiest of the year due to a long and slow fermentation. The bun itself is speckled with warm spices and bursting with dried sultanas and whole cranberries. Maple syrup is the sweetener of choice, and a sticky glaze rounds it all off.

All are Welcome is flogging naturally leavened (sourdough) hot cross buns with freshly ground spices incorporated with muscat sultanas and currants from Murray View Organics. The buns are warmly spiced and if you eat them in-store, the come toasted and slathered with cultured butter. Pre-order your buns if you want more than one, or return home a disappointment.

Orange and ginger purée flavour these sourdough buns, which are spiked with juicy currants. Rather than cooking up a new recipe each year, chef Dan's traditional Italian formula plays on repeat. Fair warning, though, these buns are on the hefty side, so if you're more used to a traditional treat, these benefit from a light toast.

You must order ahead for these hot cross buns, as they usually disappear well before midday. These buns are perfectly round, cakey (they contain egg) and on the softer side, studded with juicy raisins, sultanas and currants. The zesty spice mix is warmed up with cinnamon, nutmeg, ginger, allspice and clove, which is a little more Christmas than Easter, but nevertheless delicious.

Dense, chewy, flavoured headily with pureéd whole oranges and Australian vine fruits and spiced with a secret blend that includes – drum roll, please – coriander. Dench's hot cross buns are rightly famous and are best eaten the day of purchase.

This artisan bakery specialises in whole wheat sourdough bread and pastries, and its hot cross buns are light on the spice and resemble your stock standard bakery hot crossie. The stand out is its crust and thick, biscuit-like cross. That's not to say they aren't delicious when toasted and lathered in butter, but we dare say you could even add a layer of jam to it for added sweetness.