I substituted chocolate chips for the raisins, as I am tired of raisins in my baked goods. Since I made this substitution, I didn't soak anything in booze (the raisins were supposed to be soaked in booze). Also, I didn't make the chocolate drizzle glaze, thinking there was enough chocolate already. I now regret I didn't make the chocolate drizzle glaze, because there wasn't enough chocolate already.
Otherwise, I followed the recipe pretty spot on. It was a delicious, soft, rich bread. Considering it takes a week to make the panettone, it was all in all pretty easy and actually very hands off. Most of the week is spent in various forms of rising and fermenting. There were a couple of times I think the dough rose a bit too long--I blame the child's terrible sleep habits--maybe that's why the final bread has bigger holes then I remember seeing on some of the other Alpha Baker's projects. Here's Marie's roundup of all the other baker's panettone.
|biga, after three days of fermenting|
|the sticky dough, ready for the first knead and rise|
|and the finished product!|
|looking down from the top|