Krapfen

Warm the whole milk slightly (around 30-35°C). In a small bowl, dissolve the fresh yeast and 10g of the granulated sugar in a portion of the warm whole milk. Let it sit for 5-10 minutes until foamy.

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

Add the activated yeast mixture, the remaining warm whole milk, eggs, and lemon zest to the well. Begin to mix with a fork or a stand mixer fitted with a dough hook.