It's no secret Australians love hot cross buns. In fact, supermarkets have been reporting strong sales of the Easter bakery classic since January. This year has also seen some interesting takes on the spiced fruit buns, including hot cross bao and hot cross bun gin, but this latest twist on the holiday favourite is taking on a distinctly Aussie flavour.
Yes, iconic true blue spread Vegemite is once again dividing opinions with its new recipe for fruit-free cheesy Vegemite hot cross buns, complete with a Vegemite cross piped on top.
When you think about it, it sort of makes sense. Vegemite is a yeast extract, so it's perfect for bread making. And cheesy Vegemite scrolls and scones have long been a lunchbox favourite.
At Foodiful, we're no stranger to the savoury Easter bun – just look at our cheesy hot cross buns. But we have to admit, the one-two combo of parmesan and the black stuff promises an intense umami hit that intrigues us.
However, just like the last year's Vegemite icy poles, not everyone is on board with the breakfast condiment taking on a traditionally sweet treat.
Vegemite Hot Cross Buns? pic.twitter.com/MbBKtw3bn2— Vampilla Ice (@autisticvamp) March 26, 2018
Vegemite got cross buns? ???????????????? go home marketers you’re drunk— Lily (@Lilylauren) March 24, 2018
Though there are others who can't wait to swap out the fruit buns in the lead-up to Good Friday.
Absolutely! I hate normal hot cross buns, not a fan of fruit in things, I recently tried the vegemite and cheese pies & they’re amazing!— ????Rachel???? (@Rachel_Organa) March 25, 2018
And some people are even willing to take it one step further…
Ngl Im kinda curious what vegemite on a chocolate hot cross bun would taste like now...— ????Cosmic???? (@CosmicBatt) March 23, 2018
So if you're looking for a break from the sugar rush this Easter long weekend, why not give them a whirl? Still on the fence? Check out our hot cross bun collection for traditional recipes and creative alternatives.
When she isn’t downing dumplings by the plateful or daydreaming about croissants in Paris, Alison Pickel is conducting serious research for the best gin martini in Sydney. Her biggest claim to fame is that Matt Preston once named a cravat after her. She Instagrams @petitepickle