Savory Panettone

Method

1. In the mixer bowl, combine milk, yeast, sugar, and whole egg. Add all the flour and mix for 7-8 minutes.
2. Add half the butter, grated Parmesan, turmeric, pepper, and vanilla pulp. Mix until absorbed.
3. Add the two egg yolks and continue mixing at low speed for about 10 minutes.
4. Increase speed to 2 and mix for 4-5 minutes until the dough pulls away from the bowl.
5. Add salt and the remaining butter. Mix at speed 1 until incorporated, then speed 2 for 4-5 minutes until gluten is well developed.
6. Turn the dough onto a work surface and shape it into a ball (pirlatura). Let rest for 15 minutes.
7. After resting, roll the dough into a rectangle and sprinkle with chopped rosemary.
8. Add the fillings (salami, cheese, pumpkin, olives, capers) and fold the dough into a log, then fold again to enclose. Shape into a ball.
9. Let rest for another 15 minutes, then perform another pirlatura to distribute fillings evenly.
10. Place the dough in a 1 kg panettone paper mold. Let proof at 20-22°C for 6-7 hours, until it rises 2 cm below the rim and wobbles when shaken.
11. Make a cross cut on top with a knife and place a knob of butter in the center.
12. Bake in preheated oven at 200°C for 10 minutes. Reduce to 170°C and bake for another 30 minutes. Check internal temperature; it should reach 93°C. Cover with foil if browning too much.
13. Once baked, invert the panettone (hang upside down) on a pot or cooling rack, cover with foil and a cloth. Let cool for at least 2 hours.
14. For storage, spray the panettone with alcohol, place in a bag, spray again, and seal. Can be kept for up to a week.