Occasion - Easter

• 1 cup Edmonds Self Raising Flour (150g)
• 2 Tbsp Chelsea White Sugar
• ½ tsp finely grated lemon zest (optional)
• 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
• 1 egg, lightly beaten
• 30g Butter, melted (or margarine)

To serve

• 2 bananas, sliced
• 1 punnet blueberries (or frozen berries, defrosted)
• Chelsea Flavoured Syrup - Maple or Honey Maple.

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

• 2 cups plain flour
• 2 cups Chelsea Raw Sugar
• 1 ⅓ cup vegetable oil
• 2 tsps ground cinnamon
• 2 tsps baking soda
• ½ tsp nutmeg
• 1 ½ tsp salt
• 4 cups grated carrot
• ¼ cup raisins
• ½ cup crushed walnuts
• 1 ½ tsp vanilla extract
• 3 large eggs 

Cream Cheese Frosting

• 50g butter, softened
• ½ cup cream cheese
• 2 cups Chelsea Icing Sugar
• 1 tsp vanilla essence
• 2-3 tbsps milk

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

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

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1 ½ cups Edmonds Self Raising Flour
• ½ cup Edmonds Standard Grade Flour
• ¾ cup Meadow Fresh Original Milk

Icing

• 150g butter, diced and softened
• 250g Chelsea Icing Sugar
• 1 tsps vanilla essence
• 3 tsps water

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

• 2 x 250g blocks cream cheese
• zest and juice of one lime
• 1 tbsp butter, softened
• 2 cups (300g) Chelsea Icing Sugar
• 1 cup shredded coconut
• 2 cups milk chocolate melts

• 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