Brioche with the tuppo

Warm the whole milk to about 37°C (98°F). Crumble the fresh yeast into the warm whole milk and stir gently until fully dissolved. Let it sit for 5 minutes until slightly foamy.

In the bowl of a stand mixer fitted with a dough hook, combine the 00 flour, granulated sugar, fine sea salt, and lemon zest. Mix briefly to combine the dry ingredients.

Add the dissolved fresh yeast mixture and the large eggs to the dry ingredients. Start mixing on low speed until a shaggy dough forms, then increase to medium speed and knead for about 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.