Salted Panettone

Knead Dolci Lievitati, flour, brewer's yeast, water, and egg yolk for about 15 minutes until a smooth and dry dough is obtained.

Incorporate the softened Master Martini butter.

Let it rise at 22-23°C for 12-14 hours, or until the volume triples.

Knead the pre-dough with Dolci Lievitati and water until a smooth and dry dough is obtained.

Knead the pre-dough with Dolci Lievitati and water until a smooth and dry dough is obtained. Add honey, sugar, and salt, allowing them to be absorbed, then incorporate the egg yolks.

Once absorbed, add the softened Master Martini butter and grated cheese, and knead until a soft yet firm dough is obtained.

Add the salami and provola cheese.

Let the dough rest in a proofing chamber at 30°C for about 1 hour, or until it has risen 2 cm above the marked level.

Round the dough and let it rise for 3-4 hours until the volume triples.

Decorate the top with mixed seeds, make a cross-shaped cut, and place a knob of Master Martini butter in the center.

Bake in a static oven at 180°C or in a convection/rotary oven at 160°C, depending on the size of the portions, as indicated below.

-1,000 g: Bake for 55 minutes (45 minutes with the valve closed and 10 minutes with the valve open).

750 g: Bake for 45 minutes (35 minutes with the valve closed and 10 minutes with the valve open).

500 g: Bake for 35 minutes (30 minutes with the valve closed and 5 minutes with the valve open).