Panettone, as well as pandoro and colomba, are the big challenges of Italian pastry. And as such, I have always faced them with a bit of nervousness (will the dough torque? will the dough rise? will the cake collapse after baking?). But this year, no pressure. On the other hand, the entire preparation went very smoothly, with each successful step after one other. Just luck or, maybe, am I becoming more confident with these types of baking products? Who knows ;)