The quest for a perfect panettone — theguardian.com

Once an exotic Christmas treat found only in Italian delis, panettone is now a seasonal staple – so hardly a fad. In Italy, it is a time-honoured Christmas favourite. Panettone – possibly derived from pane di Tonio (Tony’s bread) – is said to be the result of panic when a medieval court chef (the eponymous Tony) had nothing to serve for dessert, so he invented this deceptively light, thrice-risen dough laced with abundant egg yolk, even more butter, marsala-soaked sultanas and peel.

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