House sweet dough
This sweet dough is a mixture of two recipes; The brioche recipe from the Tartine bread book, but with the percentages of butter, eggs, and hydration scaled back to similar percentages as Richard Bertinet's sweet dough (My favorite yeasted basic sweet dough). I use this dough for most of my basic sweet dough pastries, some of my favorites are Monkey Bread, Cinnamon Rolls, Orange/lemon sticky buns, fake croissants (in this case with chocolate), Fruit braids, etc.
Details on the starter/poolish: Chad Robertson advocates the use of "young" levian and poolish, with less fermentation time than more "mature" starters, using them right when they float in water. I admit that I use them whenever it works best with my time schedule usually between 6-8 hours. The starter is a 100% hydration, fed with a 50/50 mix of AP flour and whole wheat flour.
For people who like Yeast Water, I think this one would translate very well to YW + SD, with YW used instead of poolish (I'm looking at your dabrownman). Pictures are of cinnamon rolls and fake chocolate croissants, dough also made an apple/cheese braid which is not pictured. Baked at 375.
150g Tartine Style starter (100% hydration, Whole wheat/AP)
210g Milk (Scalded and cooled)
100g (2) Eggs
20g (1) Egg Yolk (retain the white for glazing/frosting)