It took me way too many years to attempt Brioche

I know it’s not perfect, but I’m happy with my first attempt! I already know I went wrong by having my ingredients at room temperature at mixing instead of chilled, and it was too late before I realized. But it’s sooo light and cake like, with crisp and flaky crust. I made donuts with half the dough, good but they were extremely rich.

Anyone have some fun brioche variations to recommend that I could experiment with?