Welcome to the year of the panettone. Yes, this moist, golden, fruit-studded domed dough is a time-honoured Christmas favourite, but this year supermarkets have upped the ante, adding caramel, booze and even parmesan to the mix. But should you ever muck about with a classic panettone? The Guardian’s resident cake expert Benjamina Ebuehi and fellow baker Edd Kimber ate their way through a mountain of supermarket buys to rate the best.
“I’m looking for a panettone that’s as light as possible, and it needs to be generous with fruit otherwise it’s just bread,” says Kimber. Ebuehi agrees: “I want butteriness, I want lightness. I want a nice, fruity, citrussy flavour, but not too sickly sweet.”
