In the bowl of an electric mixer filled with the hook attachment, mix together the flour and egg yolks.

Melt the yeast in a glass with the lukewarm milk and sugar, then add it to the flour mixture.

Knead well until the mixture is smooth and elastic.

Then add the butter a little at a time. Keep kneading and do not add more butter until the previous one is incorporated.

When the butter is over, add the salt and knead well.

Make the dough into a ball by doing what is known as pirlatura. You do this by putting your hands with your palms facing each other as if you’re about to clap on the sides of the ball. Then move your hands forward and backward to try and round up the dough. It is much easier than it sounds. Click here to see a video on how to do the pirlatura.

Keep it aside to rise for 1 hour or until doubled in volume.

When ready, deflate the dough and make it into a ball again by doing the pirlatura. Then transfer it to a greased 18cm – 7 inch (1 kg – 2.2 lbs) panettone mold. Delicately brush the top with melted butter and keep it aside to rise until the top reaches the edge of the mold (or until it goes a little above it).

Bake in a pre-heated oven at 180°C – 355°F for 45 minutes or until a stick inserted in the middle comes out clean.

Let it cool down completely, then wrap it with cling wrap and keep it in the fridge for a couple of days before slicing and filling it.

To make the fillings, mix together the cream cheese and ham (proportions are to taste), the cream cheese and tuna, the cream cheese and chives and the goat’s cheese and sun dried tomatoes.

Slice the Panettone into horizontal slices. Ideally, you want to make them about 1 to 1.5 cm (1/2 inch) thick, but mine were a bit thicker. Keep the top/dome for decoration.

Then spread 1 filling on the bottom slice an top it with 2 slices (you want to be able to eat each filling as a sandwich). Spread the second filling and top it with 2 slices of panettone. Do this for all the fillings. Top with the dome, cover it and refrigerate for 24 hours.

Before serving, vertically slice it in 8 pieces. Place it at the centre of the table for everyone to eat.