Bread

For the dough

• 3 cups Warm water, you want it lukewarm
• 1 Tbsp Dried yeast
• 1 tsp Chelsea White Sugar
• 5 cups Flour
• 1 tsp Salt

For the sugar rolls

• 350g Butter, softened but not melted, plus 1 Tbsp. melted butter
• 120 g Chelsea Caster Sugar, plus extra for sprinkling
• 2 Lemon, zest only
• 50 g Roasted almonds, unsalted, finely chopped (but not ground in a food processor as this would be too fine)

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

• 3 Tablespoons Chelsea Demerara Sugar
• 30g Butter
• 425g Canned Sliced Peaches, drained and juice reserved
• 8 Mini Croissants (from supermarket)
• 1 Tablespoon Chelea Demerara Sugar, extra
• 2 Tablespoons Flaked Almonds, toasted

• 3 ⅓ cups (500g) plain flour
• 2 tsp instant yeast
• 4 tbsp Chelsea Caster Sugar
• ½ tsp salt
• 1 tsp mixed spice
• ½ cup currants, soaked for at least 30 minutes in orange juice
• 400ml milk
• 1 tbsp butter

For the glaze

• ¼ cup (75ml) orange juice
• 2 tbsp Chelsea Caster Sugar
• 1 tsp mixed spice

• 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

• 6 slices white sandwich bread, buttered
• 2 tbsp currants
• 2 tbsp sultanas
• 2 eggs
• 2 tbsp Chelsea White Sugar
• 2 cups milk
• 1 tsp vanilla essence
• ½ tsp grated nutmeg
• Chelsea Icing Sugar to dust

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)

• 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

• 1 cups Chelsea White Sugar
• 1½ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Soda
• 1 tsp salt
• 3 ripe bananas, mashed (The skins should have black spots on them)
• ¼ cups butter, melted
• 1 egg
• Optional Handful of dried fruit, nuts, chocolate chips

• 150g pitted dates
• 100g butter
• 3 Tbsp Chelsea Organic Agave Syrup
• 50g dried apricot, finely chopped
• 50g chopped toasted hazelnut
• 3 Tbsp mixed seed
• 50g raisins
• 150g porridge oat

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

Lemon Curd

• 2 eggs, plus 2 egg yolks
• 3/4 cup (165g) Chelsea Caster Sugar
• 1/3 cup (80g) chilled unsalted butter
• Zest and juice of 2 lemons

Donuts

• 1 x Edmonds Classic Baked Donut Bites