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@neu
I've made panettone using dry active yeast, basically just making a big brioche with fruit in it. The traditional way uses natural yeast sourdough starter which takes longer and needs a bit of experience. Even with dry active yeast method takes 2 days to do all the proofing stages. The easy method comes out perfectly well, maybe a little crumby, but it toasts really well.
The main difficulty is getting the paper case to bake it in. They're all the wrong shape and like 3 for £15.