Enriched yeast breads are interesting in theory, but unless they’re covered in caramel and other forms of fat-laden sugar (sticky buns, cinnamon buns, monkey bread), it just never delivers. I don’t know why – bread with copious amounts of butter and eggs should be delicious, right? But there’s something about the texture that always puts me off.

And so there I am with this panettone, the last recipe of the year for Baked Sunday Mornings. It sounds good in theory, especially with chocolate and chocolate chips, but the texture still has that weird thing going on that all enriched breads have. And I decided I’m not crazy about the orange in this bread, either.

That said, it was fun to make, and pretty much trouble-free. I might like it better toasted and slathered with salty butter (then again, I like everything better slathered with salty butter).

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Chocolate-Chip Orange Panettone (Baked Elements, p. 181)