Cornish Brioche with a Twist

Ingredients

In this adaptation, the traditional Italian brioche is transformed into a Cornish delight by incorporating Cornish clotted cream and Cornish sea salt. These ingredients add a distinct richness and flavor to the brioche, giving it a unique Cornish twist. Additionally, the brioche is shaped into a "tuppo" or topknot, a traditional Cornish technique that adds visual appeal to the pastry. We alse have the original recipe for Brioche col tuppo, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 1 tsp Cornish sea salt 1 tsp Cornish sea salt
• 200ml (3/4 cup) warm milk 200ml (3/4 cup) warm milk
• 3 large eggs 3 large eggs
• 150g (2/3 cup) unsalted butter, softened 150g (2/3 cup) unsalted butter, softened
• 100g (1/2 cup) Cornish clotted cream 100g (1/2 cup) Cornish clotted cream
• 1 egg yolk, beaten (for egg wash) 1 egg yolk, beaten (for egg wash)
• Cornish sea salt flakes, for sprinkling Cornish sea salt flakes, for sprinkling

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 45g (12g sugars)
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, and Cornish sea salt.
2. 2.
   In a separate bowl, whisk together the warm milk and eggs.
3. 3.
   Gradually pour the milk and egg mixture into the dry ingredients, stirring until a rough dough forms.
4. 4.
   Add the softened butter and Cornish clotted cream to the dough. Knead the dough for about 10 minutes until it becomes smooth and elastic.
5. 5.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. 6.
   Punch down the dough and divide it into equal portions. Shape each portion into a ball and then form a "tuppo" or topknot by pinching the center of the ball.
7. 7.
   Place the shaped brioche on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 30-45 minutes.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Brush the brioche with the beaten egg yolk and sprinkle with Cornish sea salt flakes.
10. 10.
    Bake for 15-20 minutes, or until the brioche turns golden brown.
11. 11.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Cornish clotted cream — Make sure the clotted cream is at room temperature before adding it to the dough. This will ensure easy incorporation and a smooth texture in the brioche.

Tips & Tricks

• For a sweeter variation, you can sprinkle some granulated sugar on top of the brioche before baking.
• Serve the Cornish Brioche with a Twist warm with a dollop of Cornish clotted cream and a drizzle of Cornish honey for an extra indulgent treat.
• If you prefer a lighter texture, you can substitute half of the all-purpose flour with bread flour.
• To enhance the flavor, you can add a teaspoon of vanilla extract to the dough.
• Leftover brioche can be sliced and toasted for a delicious breakfast or snack.

Serving advice

Serve the Cornish Brioche with a Twist as a delightful addition to your breakfast or brunch spread. It pairs perfectly with a cup of Cornish tea or coffee.

Presentation advice

Arrange the Cornish Brioche with a Twist on a serving platter, showcasing their unique "tuppo" shape. Dust them with powdered sugar for an elegant touch, or drizzle with a glaze made from Cornish honey for a glossy finish.