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I had a mixed success on the first go with this recipe last weekend:
http://www.wildyeastblog.com/panettone-recipe/
It did collapse in the oven, I think because it was over proofed a bit, but the crumb was excellent. Soft, flakey, airy, buttery but with a little bite.
THat was my first attempt at a primarily sourdough (pasta madre) panettone. All my previous efforts with a yeasted dough were bad. I'm going to try making it with only the pasta madre starter next.
I also found that this site has much more reasonably priced panettone cases: https://www.bakerybits.co.uk/panettone-cases-500g-or-135mm-10-1320pcs
neu
LHL
Interesting thought... so, longer answer. I'm going to have to do one full size, as its going to be the top tier on the cake. Using gingerbread houses round the tiers to make it look good. However, I'm now wondering about using small plant pots to make loads' a mini panettone (profitirole style) that can be spread round the base to ensure everyone gets some..
Coming full circle, before I go completely OTT.. anyone got a good recipe?