Buccellato

In a small bowl, dissolve the fresh yeast in the lukewarm whole milk with a pinch of granulated sugar. Let it sit for 5-10 minutes until foamy.

In a large mixing bowl or stand mixer, combine the 00 flour, remaining granulated sugar, and salt. Add the softened unsalted butter, eggs, lemon zest, and the yeast mixture. Knead until a smooth, elastic dough forms, about 10-15 minutes. The dough should be soft but not sticky. Cover the bowl with a clean cloth and let the dough rise in a warm place for 2-3 hours, or until doubled in size.

While the dough rises, prepare the filling. In a food processor, pulse the chopped dried figs, raisins, toasted and chopped almonds, toasted and chopped walnuts, toasted and chopped pistachios, and diced candied orange peel until finely chopped but still with some texture. Transfer to a bowl.