4Step 2: Activate the Yeast
The secret to a fluffy, airy panettone lies in properly activating the yeast. Heat the milk to around 110°F, ensuring it’s warm but not scalding, as excessive heat will kill the yeast. Mix one tablespoon of sugar into the milk, then sprinkle the yeast on top. Allow the mixture to sit for five to ten minutes until it becomes frothy, signaling that the yeast is active and ready to help your dough rise. As the yeast activates, soak the raisins in rum or water to plump them up, which will enhance their texture and flavor in the finished bread.
