Instructions:

Prepare the Dough:

In a large mixing bowl, combine the bread flour, lukewarm milk, and active dry yeast. Mix until a rough dough forms.

Add the egg yolks, softened butter, sugar, and salt to the dough. Knead until the mixture becomes smooth and elastic.

Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it doubles in size.

Shape the Panettone:

Once the dough has risen, gently deflate it and transfer it to a lightly floured surface.

Roll the dough into a rectangle, approximately 30x40 cm (12x16 inches).

Spread your chosen filling evenly over the dough, leaving a small border around the edges.

Carefully roll the dough into a log, sealing the edges to prevent the filling from escaping.

Place the rolled dough into a greased panettone mold or a tall, round cake pan.

Cover and let it rise again in a warm place for about 1 hour, or until it reaches the top of the mold.

Bake:

Preheat your oven to 180°C (350°F).

Bake the panettone for 30-35 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

Allow it to cool completely before slicing.

Variations and Tips:

Fillings: Feel free to experiment with different savory fillings such as sautéed mushrooms, roasted vegetables, or various cheeses.

Dietary Substitutions: For a vegetarian version, omit any meat fillings and use plant-based alternatives. To make it dairy-free, substitute the butter with a non-dairy alternative and use dairy-free fillings.

Storage: Store the panettone in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 1 month.