Part 4/9:
An essential first step is activating the yeast. The recipe calls for warm milk and water (heated briefly for 30 seconds) combined with commercial yeast, then set aside for 10 minutes until foamy. This quick activation ensures the yeast is active, producing the necessary rise without waiting days.
Using all-purpose flour with at least 11% protein content strikes a balance between accessibility and structure. The dry ingredients—flour, sugar, salt, and citrus zests—are mixed in a stand mixer fitted with a paddle, then combined with the yeast mixture, egg yolks, and vanilla extract. The dough is kneaded on medium speed for 8 to 15 minutes, developing gluten and elasticity.