Bombolone alla Crema

Warm 50g of whole milk slightly in a small bowl. Dissolve 5g of granulated sugar and the 15g of fresh yeast in the warm whole milk. Let it sit for 10 minutes until foamy.

In a large mixing bowl, combine 500g of 00 flour, 65g of granulated sugar, 7g of fine sea salt, and 5g of lemon zest.

Add the yeast mixture, 100g of whole milk, and the 2 large eggs to the dry ingredients. Mix until a shaggy dough forms.