The brioche recipe is from @cloudykitchen so you’ll have to head to her website for the exact measurements. Search “Baked Cream Buns with Jam- Cloudy Kitchen” - For the jam filling: Add 500g frozen raspberries, 100g caster sugar and the juice 1/4 of a lemon to a small saucepan. Bring to a boil on medium-low heat and boil for 5 minutes, stirring frequently to avoid burnt spots. Remove from the heat and strain through a fine mesh sieve to remove the seeds. Transfer to a piping bag to cool before using. - For the cream: Add 300g thickened cream to a stainless steel bowl that’s been chilled in the fridge for 20 minutes (cold bowl will whip cream faster). Add in 2/3 cup (80g) icing mixture and 1 tsp vanilla extract and whip to stiff peaks. Transfer to a piping bag before using. - Assembly: Prepare the brioche buns according to @cloudykitchen recipe. I made mine into round buns to save me the stress of shaping the dough. Slice 90% the way through the bun, leaving a small section att...