Cinnamon Scrolls

• 150g butter, melted
• 2 cups well drained slightly stewed apple or canned apple-pie filling
• 1 cup Chelsea Raw Sugar
• 2 eggs
• 2 cups flour
• 2 tsp ground cinnamon
• 2 tsp baking powder
• ½ cup sultanas
• ½ cup walnuts
• Chelsea Icing Sugar to dust

• 120g butter
• 4 cups self-raising flour
• ½ tsp salt
• 1½ cups milk
• ½ cup Chelsea Soft Brown Sugar
• 1½ cups mixed dried fruit (sultanas, currants etc.)
• 1 tsp cinnamon

Glaze

• 2 Tbsp water
• 2 Tbsp Chelsea White Sugar
• 2 tsp gelatine

• 7 cooking apples
• 1 ½ cups (190g) Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder 
• 1 tsp cinnamon
• ¾ cup Chelsea Raw Caster Sugar
• 100g butter, melted
• 125ml Meadow Fresh Original Milk
• 2 eggs, lightly beaten
• 1 tsp vanilla essence
• ¾ cup Chelsea Soft Brown Sugar
• 2 tsp Edmonds Fielder's Cornflour
• ⅓ cup Chelsea Golden Syrup
• 2 cups boiling water
• Chelsea Icing Sugar, to dust
• Meadow Fresh Original Cream or ice cream, to serve

BUNS

• 1 ¼ tsp dry yeast
• ⅔ cup lukewarm milk
• 3 cups plain flour
• ¼ cup Chelsea Caster Sugar
• ¼ tsp salt
• 2 extra large eggs, lightly beaten
• 125g butter, melted

SPICED BUTTER AND CURRANT FILLING

• 100g butter softened
• ½ cup lightly packed Chelsea Soft Brown Sugar
• 2 tsp ground cinnamon
• ½ cup dried currants

LEMON DRIZZLE ICING

• 1 cup Chelsea Icing Sugar, sifted
• 2 tsp boiling water
• 1 Tbsp lemon juice

Scrolls

• 1¼ teaspoons (7g) dry yeast
• ⅔ cup (160ml) lukewarm milk
• 3 cups (450g) plain flour
• ¼ cup (60g) Chelsea Raw Caster Sugar
• ¼ teaspoon salt
• 2 extra-large eggs, lightly beaten
• 125g butter, melted
• 2 teaspoons vanilla paste

Spiced Butter and Currant Filling

• 100g butter softened
• ½ cup (80g) lightly packed Chelsea Soft Brown Sugar
• 2 teaspoons ground cinnamon
• ½ cup dried currants

Lemon Drizzle Icing

• 1 cup (150g) Chelsea Icing Sugar, sifted
• 2 teaspoons boiling water
• 1 tablespoon lemon juice

• 150ml Warm Milk
• ½ Teaspoon Chelsea White Sugar
• 7g Sachet Granulated Yeast
• 250g Plain Flour
• ¼ Teaspoon Salt
• 30g Melted Butter
• Plum Jam
• 1 Tablespoon Currants
• 1 Tablespoon chopped Candied Peel
• ½ Teaspoon Ground Cinnamon
• 1 Egg, beaten

Dough

• 1 Cup full fat milk
• 2 tsp + ½ Cup Chelsea White Sugar
• 2½ tsp yeast granules
• 4 - 5 Cups plain flour, sifted
• 1 tsp vanilla essence
• 175 g (6 oz) butter, melted
• ¼ of a 250 g block of milk chocolate (63g), grated
• 2 eggs, lightly beaten

Filling

• Nutella, or other hazelnut spread (about ½ jar)
• ½ block of milk chocolate (125 g), smashed or chopped into small chunks
• 70 g (2½ oz) sliced almonds
• 70 g (2½ oz) chopped macadamia nuts

Topping

• 1 egg, lightly beaten
• ¼ Cup milk
• 2 Tbsp butter, melted

• ¼ cup Chelsea White Sugar
• 4 teaspoons cinnamon

• 3 ¼ cups plain flour
• ¼ cup Chelsea Caster Sugar
• 3 tsp instant dried yeast
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• pinch of salt
• 1 cup milk, warmed
• 100g butter, melted
• 3 egg yolks, lightly beaten
• canola oil for deep-frying

To Garnish

• extra 1 cup Chelsea Caster Sugar
• 2 tsp cinnamon
• 250g of salted caramel, jam, or chocolate hazelnut filling to pipe into donuts.

Flour Paste

• ½ cup plain flour
• 5 tbsp cold water

DOUGH

• 2 ¼ cups Edmonds High Grade Flour (338g)
• ¼ cup Chelsea Caster Sugar (55g)
• 2 tsp Edmonds Instant Dry Yeast
• ¾ tsp salt
• 1 large egg
• 150ml Meadow Fresh Original Milk, warmed (not hot)
• 50g butter, melted

FILLING

• ½ cup Chelsea Dark Cane Sugar (100g)
• 4 tsp ground cinnamon
• 2 medium Granny Smith apples or 300g canned, diced apple (very well drained)
• 1 tsp vanilla extract
• 45g butter, softened

Icing

• 1 cup Chelsea Icing Sugar (150g)
• 50g Meadow Fresh Traditional Cream Cheese
• 30g butter, softened
• 2-3 tsp Meadow Fresh Original Milk
• 1 tsp vanilla extract