CHEF’S STEP BY STEP
"This sweet, fragrantly fruity bread originated in Milan (no one knows when), soon became Italy’s favourite Christmas treat and is now conquering the world. Making panettone is a labour of love, but boy is it worth it. You need to set aside a day, but there’s plenty of resting time when you can be doing other things, as long as you’re close at hand when the dough needs your attention. A rainy Sunday is perfect. Be patient – the results are worth it."