Caster Sugar
The fine crystal of Chelsea...
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Bread
Easter Hot Cross Buns
20 mins
1 hours
15 mins
Easy
16
Are you up to the challenge? Try making your own hot cross buns this Easter. This hot cross bun recipe makes soft, spiced bun studded with dried fruit and marked with a signature cross. Best served warm with butter, they’re a beloved Easter tradition that’s just as good homemade.
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- Ingredients
- Method
Ingredients
Dough
- 6 tsp (25g) compressed yeast (or 1 ½ teaspoons Edmonds Active Yeast)
- 1 tsp Edmonds Standard Grade Flour (first measure)
- 1 tsp Chelsea White Sugar (first measure)
- 1 ¼ cup Meadow Fresh Original Milk, scalded
- 4 cups Edmonds Standard Grade Flour (second measure)
- 1 tsp salt
- 1 Tbsp mixed spice
- 1 Tbsp cinnamon
- 60g butter
- ¼ cup Chelsea White Sugar, extra (second measure)
- 1 cup sultanas or sultanas/currants/peel
- 1 egg, beaten
Cross Paste
- 1 cup Edmonds Standard Grade Flour
- cold water
Glaze
- 1 tablespoon Chelsea Caster Sugar
- 1 tablespoon water
- 1 teaspoon gelatine (optional)
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
34
What did you think of this recipe?
Emma
4
Audrey
This was an easy recipe to follow and the results were most successful. The buns were light and full of flavour. However I did add extra liquid as it was apparently too dry. I also left the dough longer than the 40 minutes- closer to 2 hours as we went off to the movies. And I had my husband to knead the dough thoroughly . Certainly will make again.
5
Michaela
Great recipe. Followed instructions and turned out fantastic. Didn't need as long to cook: I baked it at 200 for 15 mins. Soft, fresh and delicious
5
Marie first time hot x bun baker
I made these today - more spice a teaspoon of nut meg and more milk to yeast 1 1/2 cups, more fruit I added 1 cup currants and soaked these in milk Oven temp 190 degrees for 25 mins Don't under estimate the kneading process for the last prove that will make or break your bun results - good luck they were worth it
5
Jeff
They were good
5
Hayley
This recipe is fantastic! Quite time consuming BUT, it is so worth it!
5
Bob
Very good and great website and directions
5
Phil
First time I've ever made spiced buns (I didn't put crosses on top). And proud to have done an okay job. Maybe my oven is hot or something because they were burnt on their bottoms after 15 mins. Next time I'll:- read the reviews before commencing and add more spice - maybe some nutmeg- bake at 190-200 (not 220) and check after 15 mins (No fan bake here)
3
Hannah
I found the recipe easy to follow but a bit hard to accomplish by hand. I recommend doubling or tripling the spice amount.CHELSEA: thanks for the feedback. We've increased the spice amount. Enjoy!
4
amateur chef
They were very tasty.
5
Method
Dough
Crumble Edmonds Active Yeast into a small bowl, add the first measure of Edmonds Standard Grade Flour and Chelsea White Sugar. Mix in the Meadow Fresh Original Milk which has been cooled to blood heat, cover and leave in warm place for 10 mins.
Sift the second measure of Edmonds Standard Grade Flour, salt, mixed spice and cinnamon into a large bowl; rub in the Tararua Butter and add the second measure of Chelsea White Sugar and sultanas.
Add the beaten egg to the sponged yeast mixture. Add yeast/egg mixture into the flour mixture until a soft dough is formed. Knead until light and smooth and no longer sticky.
Place dough in a lightly oiled bowl, cover with plastic wrap and a clean cloth and allow to stand in a warm place until double in bulk (about 40 minutes).
Turn onto a lightly floured surface, punch down and knead dough until smooth and elastic. Divide dough into 16 even-sized pieces - knead each into a round shape. Place on a greased slide tray 1cm apart. Cover and stand in a warm place until well risen (about 10-15 minutes).
Cross Paste
Mix sufficient cold water into the Edmonds Standard Grade Flour to make a soft paste and pipe a cross on each bun (pour mixture into a plastic bag, snip one corner and pipe onto buns).
Bake at 220°C conventional (200°C fan forced) for about 20 minutes.
Glaze
Heat the Chelsea Caster Sugar, water and gelatine (optional) in a saucepan and simmer 1 minute. When the buns are cooked glaze them with the gelatine mixture while still hot.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
White Sugar
The uniform size of the...
Reviews
34
What did you think of this recipe?
Emma
Hi I'm an 11 year old and I made these. Tasted very nice but didn't react to yeast so they were quite dense. Why did this happen?
CHELSEA SUGAR: Hi there, it sounds like your yeast might be inactive / old. We'd recommend trying a fresh packet :)
4
Audrey
This was an easy recipe to follow and the results were most successful. The buns were light and full of flavour. However I did add extra liquid as it was apparently too dry. I also left the dough longer than the 40 minutes- closer to 2 hours as we went off to the movies. And I had my husband to knead the dough thoroughly . Certainly will make again.
5
Michaela
Great recipe. Followed instructions and turned out fantastic. Didn't need as long to cook: I baked it at 200 for 15 mins. Soft, fresh and delicious
5
Marie first time hot x bun baker
I made these today - more spice a teaspoon of nut meg and more milk to yeast 1 1/2 cups, more fruit I added 1 cup currants and soaked these in milk Oven temp 190 degrees for 25 mins Don't under estimate the kneading process for the last prove that will make or break your bun results - good luck they were worth it
5
Jeff
They were good
5
Hayley
This recipe is fantastic! Quite time consuming BUT, it is so worth it!
5
Bob
Very good and great website and directions
5
Phil
First time I've ever made spiced buns (I didn't put crosses on top). And proud to have done an okay job. Maybe my oven is hot or something because they were burnt on their bottoms after 15 mins. Next time I'll:- read the reviews before commencing and add more spice - maybe some nutmeg- bake at 190-200 (not 220) and check after 15 mins (No fan bake here)
3
Hannah
I found the recipe easy to follow but a bit hard to accomplish by hand. I recommend doubling or tripling the spice amount.CHELSEA: thanks for the feedback. We've increased the spice amount. Enjoy!
4
amateur chef
They were very tasty.
5
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ingredients
Dough
- 1 Tbsp sure bake yeast
- 1 Tbsp Chelsea White Sugar
- 1 tsp salt
- 3 cups Edmonds High Grade Flour
- ½ cup Edmonds Wholemeal Flour
- 2 Tbsp oil (light olive or canola etc)
- 320ml water (room temperature)
- 1 egg
Later addition to dough
- 75g citrus rind (if desired)
- 1 Tbsp ground cinnamon
- 1 Tbsp mixed spice
- ¼ cup Chelsea Soft Brown Sugar
- ½ cup sultanas
- ½ cup currants
For the Crosses
- ¼ cup Edmonds High Grade Flour
- ¼ cup cold water
- 2 Tbsp butter (melted)
For the Glaze
- ¼ cup Chelsea Caster Sugar
- 2 Tbsp warm water
ingredients
Dough
- 2 ½ tsp dried yeast
- 3 ½ cups plain flour (520g)
- ¼ cup Chelsea Soft Brown Sugar
- ½ tsp salt
- 1 Tbsp mixed spice
- 1 cup sultanas
- 75g mixed peel (optional)
- 1 egg
- 2 Tbsp butter
- 310 ml water
Crosses
- ½ cup plain flour
- 80 ml water
Sugar Glaze
- 2 Tbsp water
- 1 Tbsp Chelsea Soft Brown Sugar
ingredients
- 175g butter
- ½ cup Chelsea Caster Sugar
- grated rind of 1 lemon
- 2 egg yolks
- 1 ¾ cups flour
- ½ cup currants
- A little egg white, lightly beaten for glaze
- Extra Chelsea Caster Sugar to decorate
ingredients
- 150g unsalted butter
- 1 ½ cups Chelsea Caster Sugar
- 2 eggs
- 2 tsp vanilla essence
- 2 ½ cups self-raising flour
- 1 ¼ cups milk
Coconut Icing
- 250g spreadable cream cheese
- 3 Tbsp butter, softened
- ⅓ cup Chelsea Icing Sugar
- 3 Tbsp coconut cream
- 1 cup shredded coconut, toasted
- Mini Easter eggs
ingredients
- 100g butter, softened
- ¾ cup packed Chelsea Soft Brown Sugar
- 2 large eggs, beaten
- 1 cup plain flour
- ½ tsp baking soda
- ¼ cup cocoa
- ½ cup sour cream
- ¾ cup Chelsea Icing Sugar
- 1 tsp lemon juice
- 1 tbsp milk
- Drinking chocolate to sprinkle on top
ingredients
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
ingredients
Filling
- 1 ½ cups Chelsea Icing Sugar
- 1 tsp butter
- 1 tsp Hansell's Vanilla Essence
- 3 Tbsp boiling water
- 250g packet milk arrowroot biscuits
Filling
- 1 ½ cups Chelsea Icing Sugar
- 1 tsp butter
- ½ tsp Hansell's Raspberry Essence
- 2 drops Hansell's red food colouring
- 3 Tbsp hot water
ingredients
- 150g butter
- 1 ½ cups Chelsea Caster Sugar
- 2 eggs
- 2 tsp vanilla extract
- 2½ cups self-raising flour
- 1¼ cups milk
Topping
- 1 ½ cups Chelsea Rich Chocolate Icing Sugar
- 1 knob of butter, softened (approx. 10g)
- 2 Tbsp hot water (approx.)
- Dark chocolate curls or flakes, mini Easter eggs to decorate or make coloured fondant eggs.
ingredients
Cupcakes
- 150g butter
- 1 ½ cups Chelsea Caster Sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 ½ cups self-raising flour
- 1 ¼ cups milk
Chocolate Icing/Decoration
- 100g butter, softened
- 2 cups Chelsea Icing Sugar
- ⅓ cup cocoa, sifted
- 2 Tbsp milk (approximately)
- Mini Easter eggs, to decorate
ingredients
- 3 ⅓ cups (500g) bread and pizza flour (strong flour)
- 100g each sultanas and currants
- 1 Earl Grey tea bag
- 2½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp each ground allspice and ground cloves
- Finely grated zest and juice of 1 orange
- 100g Chelsea Caster Sugar
- butter, to serve
Yeast ferment
- 65g bread and pizza flour (strong flour)
- ¼ tsp Edmonds Instant Dry Yeast
Piping mixture
- ⅓ cup (50g) bread and pizza flour (strong flour)
- ½ tbs Chelsea Caster Sugar
ingredients
Biscuits
- 180g butter, cubed, at room temperature
- 75g (½ cup) Chelsea Chocolate Icing
- 225g (1 ½ cups) self-raising flour
- 50g (⅓ cup) rice flour
Topping
- 150g (1 cup) Chelsea Chocolate Icing
- 20g (1 tbs) butter, at room temperature
- 1 tbs hot water
- 15 small caramel-filled milk chocolate eggs
- Chelsea Chocolate Icing, for dusting
ingredients
- 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
ingredients
Dough
- 20g instant dry yeast (mixed to a slurry with 20g of the flour and 150ml of the milk)
- 500g high-grade flour
- 10g salt
- 100g butter
- 75g Chelsea White Sugar
- Zest of 1 lemon
- 1 medium egg
- 260ml milk (at 50°C)
Filling
- 75g melted butter
- 80g Chelsea Soft Brown Sugar
- 5g ground cinnamon
- 200g currants (soaked in hot water for 5 minutes, then drained)
Lemon & Vanilla Glaze
- 25g butter
- 1 zested lemon
- 50g cream
- 1 tsp vanilla
- 150g Chelsea Icing Sugar
ingredients
- 200ml milk
- 1 teaspoon Chelsea Caster Sugar
- 7g sachet dry active yeast
- 400g strong (baker's) flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 50g Chelsea Soft Brown Sugar
- 175g mixed dried fruit
- 50g unsalted butter, melted, cooled
- 1 egg, lightly beaten
- Butter, to serve
To decorate
- 2 tablespoons plain flour
- 2 tablespoons Chelsea Caster Sugar
ingredients
Carrot Cake
- 2½ cups Edmonds Self Raising Flour
- 1½ cups Chelsea Caster Sugar
- ½ cup pecans, finely chopped
- 1 tsp cinnamon
- 1½ cups sunflower oil
- 4 extra large eggs
- 2½ cups grated carrot
Caramel Sauce
- ½ cup Chelsea Caster Sugar
- 1 tbs water
- ⅓ cup thickened cream
Spiced Buttercream Icing
- 150g unsalted butter, softened
- 250g Chelsea Icing Sugar
- 1 tsp vanilla essence
- 1 tsp mixed spice
- 3 tsp water
To Decorate
- Fresh bay leaves
- Candied or fresh orange slices
ingredients
- 1⅓ cups Edmonds Standard Grade Flour
- 1 cup Chelsea Caster Sugar
- ¼ tsp bi-carb soda
- 1 tsp Edmonds Baking Powder
- ¾ cup salted butter, room temperature
- 3 egg whites
- 3 tsp vanilla bean extract
- ½ cup sour cream
- ½ cup Meadow Fresh Original Milk
Coconut Meringue Icing
- 4 egg whites
- 300g Chelsea Caster Sugar
- 1½ tbs glucose syrup
- 2 tsp coconut essence
To Garnish
- 1 cup shredded coconut
- 12 marshmallows cut in half diagonally
- Pink sprinkles
ingredients
Sauce
- ¼ cup thickened cream
- 100g chocolate Easter eggs, chopped
- 2 tsp Chelsea Demerara Sugar
Crepes
- 1 cup plain flour
- 1 tbs Chelsea Demerara Sugar
- 1 ½ cups milk
- 1 extra large egg
- 20g butter
- Almond Flakes, for serving
- Blueberries, for serving
ingredients
Chocolate Cake
- 2 cups Edmonds Self Raising Flour
- ⅓ cup cocoa powder
- 1 cup Chelsea Caster Sugar
- 4 eggs
- 500g butter, melted
- 1 tsp vanilla essence
Vanilla cake
- 2 cups Edmonds Self Raising Flour
- ⅔ cup Edmonds Standard Grade Flour
- 1 cup Chelsea Caster Sugar
- 4 eggs
- 250g butter, melted
- 2 tsp vanilla essence
- 1 cup Meadow Fresh Original Milk
Buttercream
- 125g butter, softened
- 1 ½ cups Chelsea Icing Sugar
- 1 tbsp Meadow Fresh Standard Milk
Chocolate Buttercream
- 125g butter, softened
- 1 cup Chelsea Icing Sugar
- ½ cup cocoa powder
- 1 tbsp Meadow Fresh Original Milk
Filling
- Coloured candy-coated mini chocolate Easter eggs
- Mini marshmallows
ingredients
Cupcakes
- 125g butter, diced and softened
- ¾ cup Chelsea Caster Sugar
- 2 extra large eggs
- 1 tsp vanilla extract
- 1½ cups Edmonds Self Raising Flour
- ½ cup Edmonds Standard Grade Flour
- ¾ cup Meadow Fresh Original Milk
To Decorate
- 150g unsalted butter, softened
- 250g Chelsea Icing Sugar
- 1 tsp vanilla essence
- 3 tsp water
- 2-3 drops yellow food colouring
- white choc buttons
- edible eyes
- assorted decorating sprinkles
ingredients
- 150g butter, softened
- ½ cup Chelsea Icing Sugar (75g)
- 1 cup Edmonds Standard Grade Flour (150g)
- ½ cup Edmonds Fielder's Cornflour (75g)
To Decorate
- ½ cup Chelsea Icing Sugar (75g)
- 1 Tbsp water
- Candy eyes
- Sprinkles
- Mini m&m's
ingredients
- 125g butter, softened
- 1 cup (175g) Chelsea Soft Brown Sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon rind
- 2½ cups (375g) self-raising flour, sifted
- 2 teaspoons cinnamon
- 1 teaspoon mixed spice
- ⅓ cup (80ml) milk
- ½ cup (80g) sultanas
Icing
- 1 cup (160g) Chelsea Icing Sugar, sifted
- 1 tablespoon boiling water
ingredients
- 1 ½ cups Meadow Fresh Milk, warmed
- 8g sachet (2 ¼ teaspoons) Edmonds Instant Dry Yeast
- ½ cup Chelsea Caster Sugar, divided
- 4 cups Edmonds Standard Grade Flour
- ½ cup cocoa powder
- 60g butter, chilled, chopped
- 1 egg, lightly beaten
- ⅔ cup dark or milk chocolate bits
- butter, to serve
CROSSES
- ¼ cup Edmonds Standard Grade Flour
- 2 teaspoons Chelsea Caster Sugar
- 3 Tbsp water
GLAZE
- ¼ cup Chelsea Caster Sugar
- 2 Tbsp water
learn about baking
How to Choose SugarFor Baking?
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Hi I'm an 11 year old and I made these. Tasted very nice but didn't react to yeast so they were quite dense. Why did this happen?
CHELSEA SUGAR: Hi there, it sounds like your yeast might be inactive / old. We'd recommend trying a fresh packet :)