Panettone Gastronomico

Method

1. In a bowl or the bowl of a stand mixer, combine the milk (or water), eggs, sugar, and fresh yeast. Mix until the yeast is almost completely dissolved.
2. Add about one-third of the strong flour and continue mixing until fully incorporated.
3. Add the remaining two-thirds of the flour and knead at low speed until the dough pulls cleanly away from the sides and is smooth and silky.
4. Add the salt and knead for 2-3 minutes.
5. Add the room-temperature butter and knead for another 2-3 minutes until fully absorbed. The dough should be soft, slightly sticky, and smooth.
6. Turn the dough out onto a work surface, fold it over itself a few times to strengthen it, and shape it into a smooth ball.
7. Place the dough in a bowl, cover with a cloth, and let it rise for about 2 hours, until nearly tripled in volume.
8. After proofing, turn the dough out onto a lightly floured surface, press it down to degas, and fold it over itself to strengthen. Shape into a ball, ensuring no large air bubbles remain.
9. Generously butter the inside of a 20 cm diameter, 15 cm high oven-safe pan (if using for the first time, preheat the pan in a 220°C oven for 30 minutes).
10. Place the dough ball into the buttered pan. Pinch the bottom of the dough against the pan (pinzatura) to remove any trapped air and stretch the surface.
11. Cover the pan with a cloth and let the dough proof until it reaches the rim of the pan.
12. Brush the surface of the dough with a little milk.
13. Preheat the oven to 200°C. Place the pan in the oven and immediately lower the temperature to 170°C. Bake for 40-45 minutes, or until the surface is golden brown and the panettone starts pulling away from the sides of the pan.
14. Let the panettone cool completely in the pan before unmolding. Fill with your favorite savory ingredients just before serving.