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After letting the starter sit covered with cling wrap for about 12 hours, it is ready for the next phase of preparation.
Mixing the Dough
With a stand mixer (or by hand for enthusiasts), the process of creating the panettone dough continues. The dry ingredients — all-purpose flour, granulated sugar, salt, and instant yeast — are first mixed together to ensure even distribution. A critical note here is to keep salt away from the yeast, as it can deactivate it.
Next, cold cubed butter is introduced to the dry mix, resembling a crumble as the dough hook breaks it down. This moment is essential, as the butter enriches the dough, creating that characteristic luxury of panettone.