Then, as we became more allergy aware, gluten-free and fruitless varieties were added to supermarket and bakery shelves so that all of us could enjoy this popular Easter indulgence, most often consumed as a breakfast or dessert.
But as time has gone on, the humble hot cross bun has evolved in ways that might suggest mad scientists have infiltrated bakehouses, mixing all manner of wild and whacky ingredients together in pursuit of breakthrough discoveries.
Or, is this some manifestation of middle ground where bakers and pastry chefs play together when they jump backwards and forwards over the fences of their trades?
First, they delivered apple and cinnamon, chocolate, and choc-chip varieties; arguably safe-bet ingredients that were bound to be a hit.
Eventually more variations popped up, including many Arnott’s biscuit-inspired flavours, such as Iced Vovo.
Now, the Easter of 2026 is almost upon us and with it comes possibly the most bizarre array of hot cross buns to date, with matcha and raspberry, and Doritos cheesy jalapeno-inspired offerings on the menu.
Mint slice, sticky date, caramelised biscuit-filled, brioche, fairy bread, Caramilk, mudcake-filled, you name it.
Are these non traditional-concocted flavours providing a second-life for broken biscuits and leftovers or not-quite-aesthetically-right food items rather than a rubbish bin destiny?
No matter the reason, they’ve got the hot cross bun fans in a flurry as they hurry to the supermarkets early in the morning to be the first to get hands — or teeth — on the limited stocks.
A little slower off the mark was The News.
But we did manage to pick up some Iced Vovo-inspired, sticky date, and matcha and raspberry buns to bite into and review.
Check out the video with our findings below.
Music featured in video: Story by Super Trap Records
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