Stuffed Brioche with Pork, Swiss Chard, Fennel and Cheese

Dough

• 300 g plain flour
• 30 g milk
• 2 tsp dried instant yeast
  of 20 g fresh yeast, crumbled
• 10 g water, warm
• 10 g caster sugar
• 3 medium eggs
• 2 tsp fine sea salt
• 150 g unsalted butter, at room temperature, diced (1 cm)

Filling

• 60 g Parmesan cheese, cut in pieces (2 cm)
• 50 g mozzarella cheese
• 2 garlic cloves
• 200 g pork belly, boneless and skinless, cut in pieces (2 cm)
• 1 Tbsp olive oil
• 100 g fennel, thinly sliced
• 200 g Swiss chard, cut in pieces (2 cm)
• 200 g water
• 1 Tbsp fresh dill, finely chopped
• ½ chicken stock cube (for 0.5 l)
• 1 tsp fine sea salt
• 1 pinch ground black pepper

Assembly

• plain flour, for dusting
• 80 g soft goat's cheese, crumbled
• 1 egg
• 1 Tbsp milk
• 2 - 3 Tbsp sunflower seeds