A Tennis Ball or a Passionfruit Custard Filled Bun? It was so much fun making this Brioche recipe which looks like a Tennis Ball.
The Outer crust is a Crackelin Dough which gives the Bun that really nice appearence and to make it taste really nice I filled it with a passionfruit flavored custard

My Croissant Masterclass
https://www.udemy.com/course/howtom...

TimeStamps
0:00​​ Intro
0:15 Mixing the Dough
1:54 1st Fermentation
2:26​​ 2nd Fermentation
2:47​​ Passionfruit Custard
4:48​​ Shaping the Brioche
6:45​​ Making the Craquelin Dough
8:14 Baking the Bun
9:28 Filling with Custard
9:58 Final Result

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Recipe
Brioche
400 grams Plain Flour/Bread Flour (3 1/4 cups)
8 grams Salt (1 1/2 teaspoons)
30 grams Sugar (2 tablespoons)
8 grams Yeast (2 1/4 teaspoons)
80 grams Milk (1/3 cup)
3 Eggs
100 grams Butter (Softened) (7 tablespoons + 1 teaspoon)

Crackelin Dough:
80 grams Butter (5 tablespoons + 1 teaspoon)
80 grams Caster Sugar (1/3 cup)
80 grams Plain Flour (2/3 cup)
3 drops Yellow Color

Passionfruit Custard:
270 grams Milk (1 1/8 cups)
50 grams Sugar (1/4 cup)
4 Egg Yolks
25 grams Flour (2 tablespoons)
40 grams Butter (2 3/4 tablespoons)

Instructions
1. To Make the Brioche put the dry and wet ingredients except for the butter in a mixing bowl and knead for 45 mins
2. Add the Soft Butter in 3 additions and knead for 10 mins
3. When you get a smooth dough make it into a round ball and ferment for 2 hours
4. Shape the dough into a ball and put in the fridge overnight
5. To Make the passionfruit custard whisk the yolks with the sugar and then the flour until a creamy paste
6. Heat the milk to a simmer and temper the eggs whisking continously. Cook the Custard to a boil and butter and whisk to a smooth custard
7. Add the juice and pulp of one passionfruit and whisk. Store in a piping bag and set aside
8. To Make the Crackelin whisk the butter and sugar together for 23 mins and then fold in the flour and 23 drops of yellow color
9. Sheet between two baking papers and freeze for 30 mins
10. Cut circles in the crackelin and store in the freezer until use
11. The Next Day portion the butter in 12 balls of 60 grams Each. Shape them into balls and put them in a muffin tray and proof for 2 hours
12. Put the Crackelin Dough on top and Bake for 25 mins at 180C/350F
13. Cool down for 30 mins and then fill the Bun with the passionfruit custard a dust with icing sugar to form lines on the sides
14 Enjoy the Bun!!