figbat
Slippery scientist
- Location
- South Oxfordshire, UK
In that case, a self-baked panettone will be a revelation, I can assure you. I used to hate them until I made my first one.
It should be light, but not airily fluffy, moist, rich with butter and eggs, plenty of sultanas and mixed peel, but shouldn't be over-perfumed. It's basically a heavily enriched bread really, not a cake. Think buns or fruit loaf on steroids and you should kind of get the idea...
I do a bit of Italian baking, including panettone. If you do manage to not eat it all before it starts to stale, it makes an excellent bread-and-butter pudding.