Ingredients:
MASSA
1 cup whole milk (warm)
1 package of biological yeast
2 tablespoons wheat flour
1 tablespoon salt
2 tablespoons of sugar
1 cup unsalted mococa butter
1/2 cup (tea) grated Mococa cheese
1 teaspoon oregano or cayenne pepper
1 tablespoon (dessert) of cheese essence
5 cups wheat flour (tea)
FILLING
2 cups smoked pepperoni (diced)
2 cups mozzarella (diced)
1 cup raisins (seedless)
ROOF
1 tablespoon butter
2 tablespoons grated Mococa cheese
to taste Nuts
Preparation mode:
Mix the yeast, warm milk, wheat flour and salt in a refractory. Cover the mixture and let it rest for 5 minutes, then add the sugar, eggs, egg yolks, parmesan, oregano or red pepper and the essence of cheese.
Keep mixing the flour little by little, until the dough no longer sticks to your hands. Wait 20 minutes, and add the filling ingredients, making balls with the dough and placing them inside the panettone mold. Let it rise for another 20 minutes.
Take the yolk and butter and brush the dough, put the parmesan and nuts on top.
The panettone should be in the oven for 40 minutes, at 200º.