Bomboloni

1. In a small bowl, gently warm the whole milk to about 35°C. Crumble the fresh yeast into the warm whole milk and add 10 grams of the granulated sugar. Stir until the fresh yeast is dissolved and let it sit for 5-10 minutes until foamy.

2. In a large mixing bowl, combine the 00 flour and the remaining 60 grams of granulated sugar.

3. Add the foamy yeast mixture, large eggs, and lemon zest to the 00 flour mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.