Cognein sweet bread

In a small bowl, gently warm the whole milk to about 37°C. Crumble the fresh yeast into the warm whole milk and add 10 grams of the granulated sugar. Stir until the fresh yeast is dissolved, then let it sit for 10 minutes until foamy.

In a large mixing bowl, combine the "00" flour, the remaining granulated sugar, fine sea salt, and lemon zest.

Pour the activated fresh yeast mixture and the eggs into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.