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Clotted Cream Brioche with Cinnamon & Orange

a beautiful sweet bread with festive flavours

Make this wonderful bake extra special this time of year with Rodda’s Cornish clotted cream

ingredients 15 ingredients
Prep 3 Hours Cooking 35 minutes
user icon Serves 10 slices people
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  • For the dough
  • 500g strong bread flour
  • 1 tsp cinnamon or mixed spice
  • 10g dried yeast
  • 25g caster sugar
  • 1/2 tsp fine salt
  • 1 egg, beaten
  • 50g Rodda's Cornish clotted cream
  • 250ml Rodda's whole milk
  • 50g Rodda's Cornish butter, cubed and softened
  • Zest of 1 large orange
  • For the filling
  • 2 tsp cinnamon
  • 100g softened butter
  • 80g dark brown sugar
  • 1tbsp golden syrup
  • To decorate
  • 5 tbsp maple syrup


  1. Tip the flour and cinnamon into the bowl, add the yeast to one side of the bowl and the sugar and salt to the other side.
  2. Warm the milk in a pan with the butter and the Rodda’s clotted cream on a medium heat until starting to steam.
  3. Make a well in the centre of your bowl with the flour mix in, crack in the egg.
  4. Mix thoroughly using the handle of a wooden spoon and once combined swap to a dough scraper and work the dough until your bowl is clean.
  5. Begin kneading the dough using the dough scraper, until silky and smooth. Cover the dough with a tea towel and leave to prove for 2 hours minimum or until doubled in size.
  6. To make the filling, mix the sugar, softened butter, golden syrup and cinnamon in a bowl until thoroughly combined.
  7. Lightly dust the surface and then roll the dough into a large rectangle (approximately the size of a tea towel).
  8. Trim the edges, if necessary, then spread the filling over the dough, leaving a 1cm border all around. Grate your orange zest over the surface.
  9. Starting from the shortest edge closest to you, roll up both ends of the dough until it meets in the middle to form a scroll like shape.
  10. Using a sharp knife, slice length way between the rolled dough, down through the middle, cutting it into 2 long pieces.
  11. Twist each one of your rolled up dough pieces then plait together and tuck the ends of the dough underneath itself.
  12. Carefully lift the loaf into the lined tin and cover with a clean tea towel. Leave at room temperature for approximately 2 hours or until doubled in size.
  13. 15 minutes before the end of the proving time, heat the oven to 190°C.
  14. When the brioche dough has proved, bake it for 15 minutes, then reduce the oven temperature to 170°C and cook for a further 20 minutes, until a skewer inserted into the centre comes out clean.
  15. Turn the bread out onto a wire rack and whilst still hot, brush with the maple syrup until covered.
  16. Serve warm, on its own or enjoy with extra Rodda’s clotted cream and jam. This can also be used for a wonderful bread and butter pudding or festive French toast.
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