This is my first time making and eating Panettone. It was a lot of work but enjoyable. This is my version of P.Reinhart's recipe in BBA. While mixing this dough I couldn't help but to say to myself how it appeared like cake batter one minute and then dough the next! I made adjustments in hydration and added some stretch and folds adding a longer time to the proofing. I had ordered some paper bread molds two sizes. I decided not to use the small ones. They were so very small looking. The large ones where a little to large so I didn't get the nice big ballooned top on my panettone and that was a bit of a disappointment, next time I'll know better. I rigged up a cardboard box to hang my panettones..out of reach from my 3 always hungry dog's. I used the lovely chocolate glaze from wild yeast's pannetone recipe and it is delicious. It's basically just egg white, oil, coco powdered, corn flour, almond flour and sugar whipped. My husband and I both loved the tender moist crumb and flavor and the crunchy coco topping sprinkled with swedish pearl sugar and almond slivers. I will be making this bread again it is delicious and the aroma filled the house and my hands smelled lovely all day.