Let's start out with a fancy panettone from Zingerman's Bakehouse. No rancid vinegary egg yolks in these puppies!
Plus, they come fully gift-wrapped! The irregular shape of the panettone inside made the package a bit lopsided and weird, but that was fine by me. It brought back warm fuzzy memories of getting stuffed animals for Christmas; I defy anyone to wrap a ginormous floppy stuffed tiger without ending up with a lopsided, weird-looking package.
In addition to the ribbon and colorful paper, my panettone was swathed in a thick decorative wrapper, which I think is hilarious. It looks like a giant novelty bread cupcake.
Time to dig in:
Perfect, fluffy, yeasty-sweet, fruit-filled goodness.
This thing inhabits some dreamy hinterland between bread and cake, and I love it. The raisins and candied citrons give it a nice tang, too. Some people might think it has too much candied fruit; but fortunately I was never forced to eat bad fruitcake or those creepy translucent green cherries as a kid, so I don't have traumatic memories crowding out my ability to judge whether a panettone is super-saturated with sultanas or not. I thought it seemed like the right amount. If you do have a candied fruit phobia, I'd recommend getting one of those grocery store panettones that has chocolate instead of fruit.
Now, if you'll excuse me, my mind has turned to the half-a-panettone now sitting defenseless in the breadbox. The Zingerman's website recommends making French toast with the leftovers when they start getting dry. I don't think mine will last that long.
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