If you are in a hurry you can skip one of the two risings, and increase the yeast to a full sachet, even if a slower rise gives greater softness to the dough. Once cooked it’s possible to freeze it, even if it’s already cut into slices.

Panettone is the term originally used to refer to a typical dessert of the Milanese culinary tradition. Recently, there has been the development of this following variation: it uses the same mould in making a kind of ‘brioche’, a savoury version of panettone also known ‘Pan Canasta’.