Gubana is a half brioche, half strudel from Friuli-Venezia Giulia. It's traditionally eaten after Lent.

This winning combination of Easter's big treats (chocolate and hot-cross buns) is going to be snapped up very quickly. In the unlikely event of leftovers, serve them toasted.

It's the flavours of a spiced hot cross bun whipped into a cloudy ricotta filling, then coddled into a crisp chocolate shell. This is going to be a good Easter.

This recipe offers a savoury take on classic hot cross buns, courtesy of Sydney's Bodega.

These sour-cherry hot cross buns are a refreshing take on this Easter favourite.

Our remix on an Easter classic.

A no-fuss, traditional hot cross bun recipe, best suited for the purists.

Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat.

Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.