Chocolate Cherry & Pistachio Viennoise

Ingredients

• 1/3 cup (80g) warm water (110°F/43°C to 115°F/46°C)
• 1/4 cup (60g) warm whole milk (110°F/43°C to 115°F/46°C)
• 1 (0.25oz) package (7g) Platinum Yeast
• 1/4 cup (50g) granulated sugar, divided
• 3 1/4 cups (406g) all-purpose flour, divided
• 2 1/2 teaspoons (7.5g) kosher salt (see note 1)
• 3 large (150g) eggs, room temperature and divided
• 5 tablespoons (70g) unsalted butter, room temperature (see note 2)
• 1/3 cup (53g) finely chopped bittersweet chocolate
• 1/3 cup (43g) finely chopped dried sweetened cherries
• 1/4 cup (32g) finely chopped dry-roasted salted pistachios