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Soft Brown Sugar
This popular sugar is used...
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Bread
Easter Hot Cross Buns (Breadmaker)
1 hours
20 mins
20 mins
Easy
16
You'll wish every day was Easter with these traditional sultana, currant and spice-flavoured hot cross buns. A favourite with everyone, especially scrumptious served hot from the oven (and if you have no breadmaker, no worries, just use a bowl). Our most popular hot cross bun recipe!
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- Ingredients
- Method
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
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
White Sugar
The uniform size of the...
Reviews
66
What did you think of this recipe?
Tracey
worked a treat - due to the other reviews though, I did add the fruit at the beginning (other dry ingredients went in the breadmaker shoot and were dispensed automatically) and I added a little nutmeg and more cinnamon. Perfect!
4
Sue Hooper
Excellent recipe, will definitely be making again. Much nicer recipe than my bread maker book
5
Christine
Delicious hot cross buns. My family thinks these are superior to the ones in our local super market. I'm making then again today with more spice added and less water. I had to add exrra flour while the dough was being mixed as mentioned in a previous review.
5
Jenny
The best hot cross buns the family has eaten in years. I found them easy to make and the swiss roll tin is a really good idea as they are great for. pull apart buns
5
Phoebe
I tried this as a hot cross bun and plain bread recipe, both fab
5
Rick
Turned out very well... but I almost ruined them. Just a reminder that your baking temperature of 200... doesn't really do well in Newfoundland Canada. You may want to indicate Celsius or Fahrenheit for future recipes... as these are online... being read from all over the world. Luckily my wife advised me of the correct temperature. When they came out of the oven... she too loved them. Perfect way to end off our Good Friday supper.
5
Renee
These are amazing, fluffiest hot cross buns I have made
5
ML
The dough is so sticky and I can't kneed.Compared to another recipe, this one has too much water.I will have to throw away the dough :-(What a waste
1
Donna Wham
This recipe must be almost fool proof. I made them today and after having to substitute the brown sugar for white, some of the flour for Gluten Free flour and making up the mixed spice with nutmeg, cardamom and ginger because I hadn't checked my cupboards they still came our light, fluffy and delicious. Will be making them again for sure and maybe according to exact specifications of the recipe.
5
Barb
Great recipe, very easy, and very much loved by hubby, and the grandchildren. Made them for first time during lockdown, and as Easter is looming, the recipe is being used again and again, and yet again! Thank you Chelsea Sugar
5
Method
Place dough ingredients into a bread machine in the order listed. Set a timer for 30 minutes if your machine doesn't have a fruit addition timer built in. Turn the machine on using the "dough only" function. After 30 minutes add the "later addition to the dough" ingredients.
When the "dough only" function signals ready, remove the dough onto a well-floured surface and knead into a long sausage shape - like a stick of French bread. Using scissors cut off pieces the size of a tennis ball and place into a well-greased or baking paper lined Swiss roll tin, approximately 20cm x 25cm. The balls of dough should touch each other.
To make the crosses, place the Edmonds High Grade Flour and water in a small zip lock plastic bag and seal. Squish the bag to mix the flour paste well. Snip off the corner and pipe crosses onto the surface of the buns. Allow the buns to rise for a further 30 minutes. Preheat oven to 200°C.
Brush the buns with melted Tararua Butter and bake for 20-25 minutes. Remove from the oven and, while piping hot, brush over the Chelsea Caster Sugar glaze. Cool on a wire rack, reheat to serve.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Caster Sugar
The fine crystal of Chelsea...
White Sugar
The uniform size of the...
Reviews
66
What did you think of this recipe?
Tracey
worked a treat - due to the other reviews though, I did add the fruit at the beginning (other dry ingredients went in the breadmaker shoot and were dispensed automatically) and I added a little nutmeg and more cinnamon. Perfect!
4
Sue Hooper
Excellent recipe, will definitely be making again. Much nicer recipe than my bread maker book
5
Christine
Delicious hot cross buns. My family thinks these are superior to the ones in our local super market. I'm making then again today with more spice added and less water. I had to add exrra flour while the dough was being mixed as mentioned in a previous review.
5
Jenny
The best hot cross buns the family has eaten in years. I found them easy to make and the swiss roll tin is a really good idea as they are great for. pull apart buns
5
Phoebe
I tried this as a hot cross bun and plain bread recipe, both fab
5
Rick
Turned out very well... but I almost ruined them. Just a reminder that your baking temperature of 200... doesn't really do well in Newfoundland Canada. You may want to indicate Celsius or Fahrenheit for future recipes... as these are online... being read from all over the world. Luckily my wife advised me of the correct temperature. When they came out of the oven... she too loved them. Perfect way to end off our Good Friday supper.
5
Renee
These are amazing, fluffiest hot cross buns I have made
5
ML
The dough is so sticky and I can't kneed.Compared to another recipe, this one has too much water.I will have to throw away the dough :-(What a waste
1
Donna Wham
This recipe must be almost fool proof. I made them today and after having to substitute the brown sugar for white, some of the flour for Gluten Free flour and making up the mixed spice with nutmeg, cardamom and ginger because I hadn't checked my cupboards they still came our light, fluffy and delicious. Will be making them again for sure and maybe according to exact specifications of the recipe.
5
Barb
Great recipe, very easy, and very much loved by hubby, and the grandchildren. Made them for first time during lockdown, and as Easter is looming, the recipe is being used again and again, and yet again! Thank you Chelsea Sugar
5
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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
- 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
- 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
- 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
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
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)
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
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