I've been meaning to make panettone for quite some time. The other day someone posted a link to Joe Pastry (https://joepastry.com/). He stopped contributing to the site some time ago but the site is still active. I love his approach and I was looking for a recipe that didn't require days on end of starter building. The recipe follows BBA with minor tweaks.
I'm interested to know what the texture is supposed to be like and what people think of my result. It looks pretty exactly like the photos in the recipe (https://joepastry.com/2011/making-panettone/ and https://joepastry.com/2011/panettone-recipe/). I was surprised that it wasn't more like brioche. The fat content is fairly low. I was expecting something between bread and cake, and this is more bread like than I expected.