Bread

• 1 cup milk
• ⅓ cup Chelsea Coffee Sugar Crystals
• 125g butter
• 2 tsp instant coffee
• 2 cups plain flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 2 extra large eggs, lightly beaten

Chocolate glaze

• ½ cup cream
• 1 Tbsp Chelsea Soft Brown Sugar
• 100g dark chocolate, chopped

• 1kg high grade flour
• 20g salt
• 50g softened butter
• 100g Chelsea White Sugar
• 25g instant active dried yeast
• 1 small egg
• 600ml warm water or milk

To serve

• Chelsea Icing Sugar
• 1tsp vanilla essence
• Sweetened whipped cream
• Berry jam

• 150ml Warm Milk
• ½ Teaspoon Chelsea White Sugar
• 7g Sachet Granulated Yeast
• 250g Plain Flour
• ¼ Teaspoon Salt
• 30g Melted Butter
• Plum Jam
• 1 Tablespoon Currants
• 1 Tablespoon chopped Candied Peel
• ½ Teaspoon Ground Cinnamon
• 1 Egg, beaten

Dough

• 1 Cup full fat milk
• 2 tsp + ½ Cup Chelsea White Sugar
• 2½ tsp yeast granules
• 4 - 5 Cups plain flour, sifted
• 1 tsp vanilla essence
• 175 g (6 oz) butter, melted
• ¼ of a 250 g block of milk chocolate (63g), grated
• 2 eggs, lightly beaten

Filling

• Nutella, or other hazelnut spread (about ½ jar)
• ½ block of milk chocolate (125 g), smashed or chopped into small chunks
• 70 g (2½ oz) sliced almonds
• 70 g (2½ oz) chopped macadamia nuts

Topping

• 1 egg, lightly beaten
• ¼ Cup milk
• 2 Tbsp butter, melted

Bread

• 110 g butter, melted
• 1 cup Chelsea Organic Coconut Sugar
• 2 eggs
• ½ cup of sour cream
• 2 teaspoons vanilla extract
• 1 ½ cups self raising flour, sifted
• ½ teaspoon salt
• 3 very ripe bananas, peeled and mashed

• Icing
• 75 g butter
• 60 ml milk
• 1 cup Chelsea Soft Brown Sugar, packed
• 2 cups Chelsea Icing Sugar
• 1 ½ teaspoons vanilla extract

• 250ml lukewarm water
• 1 Tbsp active dried yeast
• 1 tsp Chelsea White Sugar
• 450g high-grade flour
• 1 Tbsp olive oil
• 1 tsp salt 

• 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

For the dough

• 2 tsp dried yeast
• 150ml lukewarm water
• 150ml cold water
• 2 tsp lemon juice
• 450g plain flour, plus extra for rolling out
• 50g Chelsea Raw Caster Sugar
• 1 tsp fine salt
• 280g unsalted butter, chilled & chopped in 1cm cubes

For the chocolate filling

• 75g butter, softened
• 3 tbs cocoa powder
• 100g Chelsea Dark Cane Sugar
• 50gms Chelsea Golden Syrup, gently warmed

For the coffee mascarpone cream

• 250g mascarpone
• 1 tsp vanilla essence
• 4 tbs Chelsea Icing Sugar, sifted, plus extra to dust
• 2 tsp instant coffee granules

• 2 Large Brown Onions
• 5cm Piece Fresh Ginger, peeled and grated
• 60g Butter
• 250g Fresh White Breadcrumbs
• 125g Toasted and Chopped Hazelnuts
• 1 Large Apple, peeled, cored, and chopped
• Juice 1 Lemon
• Grated Rind of ½ Lemon
• 1 Teaspoon Chelsea Raw Sugar
• 2 Eggs, lightly beaten
• Salt and Freshly Ground Black Pepper to taste
• 2 Tablespoons Chopped Parsley
• 1 Tablespoon Fresh Oregano, or 1 Teaspoon Dried

• 2 cups self raising flour, sifted
• ½ tsp salt
• 25g butter
• 175ml milk, extra for brushing
• 2 tbsp. Chelsea Dark Cane Sugar
• 2 tbsp. Chelsea Golden Syrup
• ½ tsp cinnamon, ground
• 100g dark chocolate, roughly chopped
• 120g dried apricots, roughly chopped

• 3 ripe bananas, mashed
• 1 egg, lightly beaten
• ½ cup Chelsea Raw Caster Sugar
• ⅓ cup buttermilk
• 1 tbsp butter, melted
• 1 ½ cups self-raising flour
• ¼ cup plain flour
• ½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground ginger

Topping

• 1 tbsp rolled oats
• 1 tbsp Chelsea Raw Caster Sugar

Bread

• ⅓ cup vegetable oil
• 1 cup Chelsea Soft Brown Sugar, firmly packed
• 2 Tbsp Chelsea White Sugar
• 2 tsp vanilla extract
• 2 large eggs
• 2 medium zucchinis, grated
• 1½ cup flour, sifted
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ¼ tsp ginger
• ¼ tsp cloves
• ¼ tsp nutmeg
• ½ tsp salt

Topping

• ½ cup Chelsea Golden Syrup
• ¼ cup pepitas

• 1 Cup Flour
• 2 ½ cups of Chelsea Golden Syrup
• 2 ½ cups of Chelsea White Sugar
• 1 ½ cup of water
• ½ cup Chelsea Icing Sugar
• 1 cup of yeast

• 2 tablespoons dried yeast
• 2 tablespoons Chelsea White Sugar
• 2 cups warm water
• 1 ½ teaspoons salt
• 3 tablespoons olive oil
• 1 kg flour

• 2 cups Flour
• ¾ cup Chelsea White Sugar
• ½ teaspoon each of Baking Soda and Baking Powder
• Pinch of Salt
• 1 Egg, slightly beaten
• ½ cup mashed ripe Avocado
• ½ cup sour Milk or Buttermilk
• 1 cup chopped Pecans

• 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