4Step 2: Activate the Yeast

To create the light and airy texture characteristic of panettone, activate the yeast properly. Warm the milk to about 110°F, ensuring it is warm but not too hot, as excessive heat can kill the yeast.
Stir in a tablespoon of sugar from the measured amount, then sprinkle the yeast over the milk. Let the mixture sit for five to ten minutes until it becomes frothy. While waiting, soak the raisins in rum or warm water to plump them up, enhancing their texture and flavor.

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