Dough and baking
Prepare a poolish.
Melt the fresh yeast in 3tbsp + 1 tsp of milk (50 g) and add 1/3 cup (50 g) of flour (to take from the recipe).
Mix to combine and let rise until double in size (about 30/40 minutes).
In a bowl, place yogurt, egg and remaining milk and mix to combine.
In another bowl, place butter with lemon zest and tonka bean and mix until incorporated (or vanilla, cinnamon…)
In the bowl of a stand mixer fitted with hook attachment, place the remaining flour, the polish, milk powder and start to knead, pouring liquids alternated with sugar.
Knead until well combined.
Then, add soft butter, in 3 batches, then gradually salt.
On a lightly floured surface, shape the dough into a ball and let rise until double in size in a buttered bowl.
On a floured counter, divide the dough into 4 parts, 6 oz each - 175 g and shape into balls.
Let set to rest for 10 minutes.
With a rolling pin, roll one piece out into a rectangle, fold one third of the dough on top of itself and then fold the other side over it, turn the dough, roll again to flatten and seal.
Roll the packet up from the bottom to make a roll.
Place the roll into the buttered loaf mould 9.5x4.5x3 inches - 24x11x7 cm and repeat with other three balls of dough.
Cover with cling film and let rise until double in size.
In a small bowl, combine 30 g whole egg with 2 tbsp milk.
Brush the surface with prepared egg wash, spread with pearl sugar and bake for 45/50 minutes in fan oven at 305F - 150°C.
Remove from the mould and let cool on a wire rack.