I tried making panettone last night - although the recipe is really more similar to brioche.. 2 eggs, 5 egg yolks, 250g butter, 500g flour. I kneaded the dough (by hand)for 10 mins as the recipe said ..but it was 'streaky' and hadn't got to the silky stage.. My house is quite cold so I put it in the airing cupboard to rise, which may have been a bit too warm - the dough rose very well but was leaking butter and was incredibly greasy when I was adding the fruit & peel before the second rise.. It took ages to bake and has turned out very heavy and cakey..
Did I knead it too much? Or not enough? And I'm thinking that I should have left it somewhere cooler to rise..?