Berry Jam and Basil Brioche

I have been baking brioche once again, and this time with some adaptations to my recipe. These are a basil flavoured bun with a jam centre made from a combination of leftover homemade raspberry and forest fruit jams.

The new recipe allowed me to hand knead the dough as it was a little less wet and therefore easier to work with. This means that I could shape it successfully for the first time. The buns still managed to crack a little so I think my caution proved still to be too much and they needed either longer proving or a slightly warmer temperature. Other than that, the texture of the dough is delicious and it is buttery and rich.