Milk bread with clotted cream and honeycomb back

For the clotted cream, preheat the oven to 90°C.

Place the cream and brandy in a 28cm x 16cm ceramic bowl or baking dish and cover with foil. Bake until the top forms a pale yellow skin and the cream thickens slightly, about 8 hours. Remove from the oven and allow to cool. Cover with plastic wrap and place in the fridge overnight to set.

Scrape off the buttery, yellow bits on top with a spoon and discard.

Prepare a medium bread tin by brushing with some olive oil.

Heat the milk, oil and honey in a small saucepan over low to medium heat until lukewarm.

Combine the flour, yeast, salt and fennel seeds in an electric mixer. Pour the milk mixture over the flour. Using a dough hook, beat until combined or alternatively knead by hand. Beat until smooth and elastic, for a further 6 minutes.

Transfer the dough to an oiled bowl. Cover and leave in a warm, draught-free place until doubled in size, for 1 hour. Preheat the oven to 220°C.

Knock the dough down then divide into 9 – 12 pieces. Roll into buns and fit the buns snugly next to each other in the prepared bread tin. Rub some oil on the sides of each bun before tucking in the next bun.

Leave the buns to expand on oven trays until nearly doubled in size, for 15 minutes. Brush the tops with milk and bake until golden, about 30 – 45 minutes. The bread must sound hollow when you knock the bottom after it has been turned out. Serve with the clotted cream and honeycomb.