I *finally* got round to having a go at the Hairy Bikers' version of panettone today. Yeah, I know... Better late than never, I guess.
Dough was really easy to do - no different from doing any enriched bread tbh. Sticky at first, but finished off nice and silky once kneaded. Fruit goes in after the bulk ferment. All instructions pretty straightforward. A couple of minor substitutions - used golden granulated sugar instead of soft light brown (that's what was open) and just ordinary spreadable butter to grease the tin rather than the oil that's suggested.
Good job I work to the mantra of "watch the dough, not the clock" however, as the dough was very slow to rise. Mind, my house is on the cool side anyway, and temperature does have a factor on how quickly (or not) the yeast acts. Still, it took four hours to double in volume rather than the hour stated in the book. (12 Days of Christmas). Likewise, the proof was slow, but once the dough decided to get going, it fair took off!
Also, it wanted a bit of extra oven time, but then that's likely just my oven. There's nothing in the recipe that mentions fan ovens, so a bit of guesstimation required.
Not cut in to it yet, as it's still cooling, but it smells fabby.