Easter Hot Cross Buns

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

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

• 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

• 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

• 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

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

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

• 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.

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

• 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

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

• 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

• 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

• 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

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

• 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

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

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

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

• 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

• 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

• 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