Add all the ingredients except the butter into a stand mixer. Knead on a low speed for 5 minutes. Then, on medium speed, add the butter a piece at a time. Once you’ve added all the butter, knead for 10 minutes, or until the dough is smooth and passes the windowpane test.

Shape the dough into a ball and proof for 30 minutes. Knock the air out, then shape into a ball again and lift into a large bowl. Cover the surface directly with cling film as well as the bowl and chill overnight.

Once chilled, cut the dough into 100g pieces and roll into discs. Lift them into 4.2” x 1.35” lined ring molds and proof for 2-3 hours. If you have bigger / smaller ring molds you will want to just adjust the dough weight accordingly. +/- 10-20g I would say.

In a saucepan over a medium heat, heat the milk and vanilla until steaming.

Meanwhile, in a bowl whisk the yolks, sugar, cornflour and salt for 1 minute until thick.

Slowly pour the hot cream over the yolk mixture, whisking constantly. Pour the mixture back into the pan and cook on a medium heat. Keep whisking and then once it starts to bubble cook for a further minute.

Pass the mixture through a sieve and then whisk in the cold butter. Cover the surface directly with cling film and chill for 4 hours. Whisk it up until it is smooth before adding to your brioche.

Add all the ingredients to a saucepan. Over a medium heat, add a splash of water and keep stirring/cooking for around 10 minutes, adding water as needed to stop it from sticking. You want the apples to be softened but still with a little bite. Pour them into a container and chill in the fridge, covered.

In a bowl, mix all the ingredients together with your hands to form a crumble then chill.