Brioche Dough for Filled Breads

Poolish

• 7 g sachet fine granulated active dried yeast or instant yeast
• 56 g room-temperature tap water, about 24°C

1. For the poolish, whisk the yeast into the water and wait a couple of minutes. Whisk in the milk, then use a rubber spatula to stir in the flour. Cover with clingfilm and let the sponge ferment until more than doubled, about 30 minutes.
2. Once the sponge has risen, use a rubber spatula to break up the eggs and yolks in the bowl of an electric mixer. Stir in the su