Maritozzi with cream

In a small bowl, warm the whole milk slightly (around 37°C). Crumble the fresh yeast into the warm whole milk along with a teaspoon of the granulated sugar (for the dough). Stir gently and let it sit for 5-10 minutes until foamy.

In a large mixing bowl or stand mixer, combine the 00 flour, remaining granulated sugar (for the dough), orange zest, lemon zest, and salt. Mix well.

Add the eggs and the activated fresh yeast mixture to the dry ingredients. Knead with a dough hook on low speed for about 5 minutes until a shaggy dough forms.