Fiocchi di neve

Warm the whole milk slightly (around 35°C). Crumble the fresh yeast into the warm whole milk and add a teaspoon of granulated sugar. Stir gently and let it sit for 10 minutes until foamy.

In a large mixing bowl or stand mixer, combine the 00 flour, remaining granulated sugar, fine sea salt, and lemon zest.

Add the activated fresh yeast mixture, large eggs, and vanilla extract to the dry ingredients. Mix on low speed with a dough hook until a shaggy dough forms.