Panettone with Baker'S Yeast - First Dough

Method

1. Dissolve the fresh yeast in the milk and stir until no lumps remain.
2. Mix the 3 egg yolks and 1 whole egg together. Weigh the mixture (it should be about 120 g), then divide it in half. Reserve one half in the refrigerator for the second dough.
3. Place the lievitino (pre-ferment from part 1) in the bowl of a stand mixer.
4. Add the milk with dissolved yeast and half of the egg mixture.
5. Cover with the sugar and the flour.
6. Start the mixer and knead on low speed for 10–15 minutes (up to 20 minutes if needed) until the dough comes together. If after 10 minutes it is still not binding, increase the speed slightly.
7. Gradually add the cold butter in small pieces, one at a time, while the mixer runs. If the dough separates, stop the mixer, scrape down the bowl with a spatula, and restart.
8. Continue mixing until the butter is fully absorbed and the dough is smooth and elastic.
9. Turn off the mixer, cover the bowl with plastic wrap, and let the dough rest in a turned-off oven (or warm place) for 3–4 hours (may vary between 2 and 5 hours depending on yeast activity).
10. After the rest, proceed to the second dough (primo impasto is ready).