Mixing panettone dough at home
What is the best sequence of mixing a panettone dough in a home stand mixer (be it KitchenAid or Kenwood)? All methods start with the starter, flour, and water which you mix for 10-15 min until a smooth dough is formed but after the addition of the enriching ingredients after that is somewhat arbitrary. For the first dough,I've seen some which suggest first adding the sugar and yolks alternating between the two and waiting after each addition for the dough to come together and adding the butter after you have added the sugar and yolks. In others I've seen a recommendation for mixing the yolks and sugar together and adding them like that. A third source recommends first adding the sugar, then the butter, and the yolks in the end.
The methods for the 2nd dough are similar but all start with the 1st dough and the flour which you knead for 10-15min..
What would be the most efficient way to mix the dough so that you don't risk under or overmixing it in a stand mixer? I've also seen some recipes which recommend that the dough temp shouldn't go above 26C when mixing but at the same time the dough ferments at 28-30*C so this doesn't make much sense?