Apple and Raisin Brioche Pudding
Apple and Raisin Brioche Pudding — a Dawn Foods recipe in 3 components. Uses Dawn Premium Raised Doughnut Base 25 kg and Dawn Delifruit Daily Apple Filling 2.7 kg.
- mixing time (slow speed, brioche)
- 2 min
- mixing time (fast speed, brioche)
- 8 min
- resting time (brioche)
- 8-10 min
- proofing time (brioche)
- 40-50 min
- baking temperature (brioche, deck oven)
- 220 °C
- baking time (brioche)
- 25-30 min
- chilling time (assembled pudding, minimum)
- 2 h
Ingredients
Brioche
| Ingredient | Quantity |
|---|---|
| Dawn Premium Raised Doughnut Base 25 kgDAWN® Premium Raised Donut Base | 1000 g |
| Strong Bread Flour | 1000 g |
| Yeast | 100 g |
| Water | 960 |
| Sugar | 100 g |
| Softened Butter | 400 g |
Crème Brulee Mix
| Ingredient | Quantity |
|---|---|
| DAWN® Crème Brulee Dessert Mix | 120 g |
| Cream | 300 g |
| Milk | 300 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Dawn Delifruit Daily Apple Filling 2.7 kg | 180 g |
| California raisins (first layer) | 20 g |
| California raisins (second layer) | 40 g |
Method
- Brioche
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.
- Brioche
Add the butter and mix on fast speed until fully incorporated.
- Brioche
Remove the dough from the mixer and place on a well-floured work surface. Scale at 470 g and round up.
- Brioche
Let it rest for 8-10 minutes, mould up and place into pound loaf tins.
- Brioche
Proof for 40-50 minutes. Remove from proofer and egg wash the tops.
- Brioche
Place into a deck oven at 220°C and bake for 25-30 minutes.
- Brioche
When the loaves are fully cool (preferably the following day), cut into 15 mm slices, and then slice each again in half.
- Crème Brulee Mix
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.
- Assembly
Place some of the prepared brioche slices at the bottom of a pie dish (c. 26 cm). Top with 180 g DAWN® Delifruit Daily Apple and 20 g California raisins. Pour two thirds of the crème brulee mix on top.
- Assembly
Place another layer of the brioche slices on top, 40 g California raisins and top with the remaining crème brulee mix.
- Assembly
Chill for a minimum of 2 hours, until set, and then serve.
Chef tip: For a crunchy serve sprinkle the top with sugar and blow torch or grill until golden.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.