Girelle Dolci con Uvetta

Warm the Whole milk for dough slightly (around 35°C). In a small bowl, crumble the Fresh yeast into the warm Whole milk for dough and add a pinch of Granulated sugar for dough. Stir gently and let it sit for 5-10 minutes until foamy.

In a large mixing bowl, combine the 00 flour, remaining Granulated sugar for dough, Fine sea salt, Lemon zest, and Vanilla extract.

Pour the activated Fresh yeast mixture and the Large eggs into the dry ingredients. Mix with a wooden spoon or stand mixer until a shaggy dough forms.