Now Easter is upon us but are we sick of buns yet? Not us. We've been sampling the different varieties around town and freezing packets of the soft and fluffy Woolies ones which are our perrenial favourite.

In this Easter week, here are a few places around town to get them now and a recipe from Anneka Manning which might make you realise you can bake them at home whenever you want.

Under Bakery, Mawson: Pre-order online via Instagram until 3pm Tuesday or drop into the cafe and pick some up. Six pack for $20

Sonoma, Braddon: A special bun-only pop-up will run from April 14-17 selling the bakery's highly coveted "not cross buns". Six pack for $20.

Kynefin, Hall: apparently there's a hot cross bun/doughnut hybrid hiding out in Hall. Get out there and see if you can find one. Tell us how good it is.

Sweetbones Bakery, Braddon: Vegans rejoice! Sweetbones is doing original and chocolate/cherry buns. Order now on 0413067890. Six pack for $20.

Wildflour, Fyshwick, Kingston, Weston: Drop in for a coffee, take home some buns. Available from all three locations. Ignore the other delights. It's bun week.

Knead Bakery, Belconnen, Campbell: Drop into Campbell or head out to the Belconnen Market Shed for these golden beauties. Get in quick, they're selling fast.

Silo Bakery, Kingston: putting the cross into hot cross buns. You'd expect nothing less than perfection from Silo.

Three Mills, Fyshwick: Buns to your door? Yes you can with Three Mills. Or keep an eye out in your local grocery store too. Traditional or chocolate and sour cherry.

Origin Bake, Phillip: Maybe you picked some up from the markets last weekend? If not, dash over to Phillip. The chocolate ones look particularly scrumptious.

Danny's Bakery, Narrabundah: Drop in for your sourdough, go home with buns. Danny's is a well kept secret of the inner south. Get there now.

In this updated version of the traditional Easter hot cross bun, Anneka Manning adds in chunks of dark chocolate and tart dried cherries make these even more irresistible! From her fabulous book BakeClass: Learn to bake brilliantly step by step (Murdoch Books, $45.)

1. Put the bread flour, sugar, yeast, mixed spice, cinnamon and salt in a large bowl and mix to combine. Stir through the dried cherries and currants.

2. Heat the milk and butter in a small saucepan over medium heat until the butter has just melted and the milk is lukewarm. Whisk one of the eggs with the vanilla and add to the milk mixture. Whisk to combine. Add to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough.

3. Turn onto a lightly floured bench top. Knead for eight to 10 minutes or until smooth and elastic. Lightly grease a clean large bowl with a little butter, add the dough and turn to coat the dough. Cover with plastic wrap and set aside in a warm, draught-free place for one hour or until doubled in size.

4. Line a large baking tray with baking paper. Punch the centre of the dough down with your fist. Turn onto a lightly floured bench top. Knead for two to three minutes or until smooth. Knead in the chocolate. Divide the dough into 12 equal portions. Roll each portion into a ball and place on the tray, allowing room for spreading. Cover with a damp tea towel and set aside in a warm, draught-free place for 30 minutes or until almost doubled in size.

5. Preheat the oven to 180C or 160C fan-forced. Meanwhile, make the flour paste. Combine the flour and water in a bowl and beat with a wooden spoon until smooth. Spoon into a small plastic bag.

6. Whisk the remaining egg and brush the tops of the buns with it. Snip a small hole in the corner of the plastic bag containing the flour paste and pipe crosses on the buns.

7. Bake in the preheated oven for 25 minutes or until the buns are cooked and sound hollow when tapped on the base.

8. Meanwhile, make the glaze. Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar has dissolved and simmer for one minute. Transfer the hot cross buns to a wire rack and brush the tops with the glaze. Serve warm, spread with butter.

Baker's tips:

Dried cherries are available at selected supermarkets, delicatessens, grocery shops and specialty food stores. You can replace them with good-quality dried cranberries.

These hot cross buns are best eaten the day they are made. To freeze for up to three months, wrap in plastic wrap and seal in an airtight container. Thaw at room temperature.