I had some leftover brioche dough, after I made a dozen fresh blueberry brioche , so I decided to make two mini loaves of brioche dough swirled with homemade strawberry jam. 1/2 C warm water 1 T active dry yeast 3 T organic granulated sugar 6 extra-large eggs, at room temperature 4-1/2 C all-purpose flour 1 t sea salt 8 T butter, at room temperature splash of olive oil 1 egg mixed with 1 T heavy cream, for egg wash Combine the water, yeast, and sugar in a large mixing bowl. Let bloom for 5 minutes. Add the eggs and beat on medium speed until well mixed. With the mixer on low speed, add 2 C of the flour and the salt and mix for 5 minutes. With the mixer still on low, add the remainder of the flour and mix for 5 more minutes. Scrape the dough into a large oiled bowl and cover with plastic wrap. Refrigerate overnight. The next morning, allow the dough to sit at room temperature for 1 hour. For this batch, I buttered the hollows of a mini loaf bak...