My instance's images are still broken but these bread buns are coming along well(?)

The nice thing about the very elastic, oily brioche dough is that you can break pieces off or add them back on (like when you've got dough on the kitchen scale to make sure all the buns are the same weight) and they stick easily

So having filled some, I was able to get the dough to surround the filling smoothly

I've got images again! I overproved the dough, I think, because it was easily doubled in size and had some big air bubbles— I think the kitchen being 5° warmer today made a much bigger difference than I thought while I was at the laundromat, they've never risen so fast

Now to wait half an hour to cut into one