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CHOCOLATE FILLING FOR EGGFREE VERSION!
for the sponge:
1/2 cup bread flour
2 teaspoons instant yeast (I used 1 tablespoon of active dry)
1/2 cup milk, lukewarm (around 90-100 degrees)
Stir together the flour and yeast in the bowl of your stand mixer (or in a large mixing bowl). Stir in the milk until all of the flour is hydrated. Cover with plastic wrap and ferment for 30-45 minutes.
for the dough:
all of the prepared sponge (above)
5 large eggs, slightly beaten
3 cups bread flour
2 tablespoons sugar
1 1/4 teaspoons salt
1 cup (2 sticks) unsalted butter, room temperature
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