Savory Panettone

Method

1. In the bowl of a stand mixer (or by hand), combine the milk and eggs. Crumble in the fresh yeast and add the sugar. Mix briefly to combine.
2. Add the Manitoba flour and begin kneading with the dough hook until the dough starts to come together.
3. Gradually add the softened butter in pieces, allowing each addition to be absorbed before adding more. Continue kneading.
4. Switch to the paddle attachment and knead until the dough becomes smooth, elastic, and non-sticky, forming a gluten network.
5. Give a final mix with the dough hook to strengthen the dough.
6. Perform a fold on the dough, place it back in the bowl, cover with plastic wrap, and let it rise in a warm oven (26-28°C) until doubled in volume (several hours).
7. Once risen, turn the dough onto a work surface (do not use flour). Shape into a tight ball by folding the edges inward.
8. Place the dough ball into a buttered 18cm aluminum panettone mold. Let it proof again at 26-28°C until it rises to just below the rim.
9. Brush the top with a little milk (or milk mixed with beaten egg).
10. Place the mold on the lower rack of the oven and bake until golden and cooked through (temperature and time not specified by the chef).
11. Remove from the oven, let cool slightly, then unmold and let cool completely on a wire rack.
12. Once cold, slice horizontally into 7 even slices.
13. Fill the slices with cured meats, cheeses, and salad greens as desired, leaving one or two slices unfilled (as demonstrated in the video).
14. Serve at room temperature.