Maritozzo con la Panna

Warm 50g of Whole milk slightly (to about 35°C), then dissolve the Fresh yeast and 10g of Granulated sugar in it. Let stand for 5-10 minutes until foamy.

In a large mixing bowl, combine the 00 flour, remaining 70g of Granulated sugar (for the dough), Fine sea salt, and Orange zest.

Add the activated Fresh yeast mixture, remaining 100g of Whole milk, Eggs, Honey, and Vanilla extract to the dry ingredients. Mix with a spoon or in a stand mixer with a dough hook until a shaggy dough forms.