Caramelised Apple and Calvados Brioche - James Martin Chef

Ingredients

• 250G full fat milk
• 2 medium eggs
• 500g strong white bread flour, plus extra for dusting
• 30g fresh yeast
• 80g caster sugar
• 10g fine sea salt
• 80g cold unsalted butter, plus extra for greasing the tin
• 4 eating apples, peeled and cored
• 40g unsalted butter
• 100g caster sugar
• 1 small glass of calvados (about 70g)
• 50g crème fraiche
• 2 eggs
• Pinch of fine sea salt
• 1 eating apple, peeled, cored and sliced very thinly
• 1 tablespoon pearl sugar nibs, approx
• Icing sugar for dusting (optional)