Brioche and Preserves

This morning I got up early to get the mini ganache-filled peanut butter brioche loaves shaped, proofed and baked before it got too hot.  I shaped and filled them using the same method as the chocolate-filled chocolate brioche, just spreading a thin layer of ganache over two-thirds of the dough.  While it was tempting to slather on the ganache, I knew it would just ooze out and make a mess once the dough was rolled up.