Place all the ingredients, except the butter, into a spiral mixer and mix for 2 minutes on slow speed and 8 minutes on fast speed. Add the butter and mix on fast speed until fully incorporated. Remove the dough from the mixer and place on a well-floured work surface. Scale at 470g and round up. Let it rest for 8-10 minutes, mould up and place into pound loaf tins. Proof for 40-50 minutes. Remove from proofer and egg wash the tops. Place into a deck oven at 220°C and bake for 25 – 30 minutes. When the loaves are fully cool (preferably the following day), cut into 15mm slices, and then slice each again in half.
Whisk the ingredients together in a heavy based saucepan and heat on a medium heat, stirring continually, until the mixture starts to bubble and thicken.
Place some of the prepared brioche slices at the bottom of a pie dish (c.26cm). Top with 180g DAWN® Delifruit Daily Apple and 20g California raisins. Pour two thirds of the crème brulee mix on top. Place another layer of the brioche slices on top, 40g California raisins and top with the remaining crème brulee mix. Chill for a minimum of 2 hours, until set, and then serve.
For a crunchy serve sprinkle the top with sugar and blow torch or grill until golden.