By Adam Ray
Sales of hot cross buns are breaking records, with some bakeries selling up to 30 percent more than in previous years.
The boom in bun sales is party due to those looking for cheaper treats, however there's also now much more varieties of the Easter favourite to choose from than ever before.
Along with traditional cinnamon and fruit, there's fruitless, chocolate, mocha, and even sour dough flavour.
But three quarters of all buns sold are the traditional ones - made with flour, water, yeast, fruit, sugar and spice.
While no one is quite sure where buns originate from, many believe the cross marks Jesus' crucifixion.
However the priest of Auckland's St Matthew church says people shouldn't wait till Easter to eat them.
"I think Jesus would find it amusing we're even asking the question," laughs Clay Nelson. "I bet he'd like them all year round."
Although Easter ends on Monday, many bakers will continue to bake the buns for a few more weeks to meet rising demand.
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