Cornetto

Combine 20g granulated sugar, 20g fresh yeast, and 200g whole milk (lukewarm, around 35°C) in a small bowl. Stir gently and let sit for 10 minutes until foamy.

In a large mixing bowl, combine 500g 00 flour, 80g granulated sugar, 10g fine sea salt, 5g vanilla extract, and 3g lemon zest.

Add the activated yeast mixture and 1 large egg (for dough) to the dry ingredients. Mix with a stand mixer fitted with a dough hook on low speed for 5 minutes until a shaggy dough forms.