Cranberry Chelsea Buns

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Originally made famous almost three centuries ago by the Chelsea Bun House in London (where the hot cross bun was also claimed to have been invented).

I’ve found a number of recipe variations, although all seem to agree on the basic dough ingredients of strong white flour, sugar, yeast, milk and an egg. Here I have also included some grated nutmeg.

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Recipe differences tend to be mainly to do with the filling, although most go for sultanas, currants or raisins in varying proportions. Also mixed peel is usually on the list. I found one recipe suggesting chopped dried apricots. Here I’ve just gone for a filling of dried cranberries, together with sugar and cinnamon.

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Glazing can vary too. From a sticky mixture of brown sugar, butter, milk and honey (poured over before baking). To an apricot glaze and a zesty icing drizzle. To my chosen post-baking finish which is simply a stock syrup and a sprinkling of nibbed sugar.

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