Five Sydney bakers who deliver hot cross buns to your door in 2020

• Want to bake your own? Here's how

Now's the time for fruity, fragrant hot cross buns - delivered right to your door.

Baked By Keiran

Keiran McKay's hot cross buns are gloriously light – you can easily slam down a few without even realising you've finished half the pack – while also being a sneaky delivery system for a good amount of fruit: there's a nutritionist-approved amount of dates, cranberries and citrus peel baked into these well-fermented buns ($2 each, $10 for six). His pastries are available through Dully Locals, a delivery service run by Chrissy Flanagan, from The Sausage Factory nearby. It supports Dulwich Hill businesses such as Kombu Kombucha and Drunken Sailor Canning Co by making their goods available to homes in the inner west. dullylocals.org

Berkelo

The bakers at Berkelo turn to spelt and stoneground flour to make their hot cross buns. The finished dough, studded with chai-soaked raisins, dried currants, pears and five-spice, has a satisfying rustic consistency, and the top glistens with a honey-ginger glaze. $16 for half-dozen, $3.50 each ($4.50 with Pepe Saya butter). Available from UberEats. berkelo.com.au

Brickfields

While waiting for a citrus peel delivery to turn up, one of Brickfields' bakers dropped dried apricot into the hot cross buns as a substitute. It worked so well that the team has kept the apricot addition, even after citrus peel stocks were refreshed. The citrus and apricot mix adds to the incredibly fruit-dense joys of eating a Brickfields hot cross bun, which also balloons with cranberries, currants and sultanas. It tastes like Christmas cake at Easter. The pastry is a milk bun fermented with croissant offcuts, so there's a faint buttery tang, too. $19 for six from Brickfields' online shop, brickfields.com.au

Flour and Stone

Flour and Stone is sticking to its original recipe – and that's a good move, as its hot cross buns are among the best I've tried this year. The orange blossom glaze sweetly collects your fingerprints, while the dough contains a jackpot of fruit and spice: confit orange peel, currants, sultanas and a well-measured hit of cloves, cinnamon, allspice and nutmeg. If you can't get to the counter of Flour and Stone's new Annexe extension, the hot cross buns ($4.50 each) are available for delivery via the online store. flourandstone.com.au

Madame & Yves

Yves Scherrer offers a traditional hot cross bun, but you'll want to try his chocolate-rich alternative, which is brushed with a coffee glaze ($3.80 each or $21 for six). The pastry chef counts eclairs as his speciality (he's created more than 140 kinds throughout his career), so he also offers a supersized hot cross bun extravaganza called an "Eclairzilla", $32. The sponge is soaked in shots from his espresso machine, spiced and layered with a burnt butter cream and a fruity topping of cranberries, raisins, apricots and candied oranges. Available from Madame & Yves at madameandyves.com.au, and doordash.com.