Pangoccioli

Warm the whole milk to about 35-40°C. Crumble the fresh yeast into the warm whole milk along with 10 grams of the granulated sugar. Stir gently until the fresh yeast is fully dissolved. Let it sit for 5-10 minutes until foamy.

In a large mixing bowl, combine the 00 flour, the remaining granulated sugar, and the fine sea salt. Make a well in the center.

Pour the yeast mixture, the eggs, and the vanilla extract into the well. Begin to mix with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms.