The dough for panettone is quite rich and contains plenty of butter and eggs. The addition of all the fat to the dough gives it a very fine, tender texture.  It can also weigh the dough down, so the bread is given a very long rise to ensure that it is fluffy, not dense, and rises up very high. The most traditional have dried fruits, candied citrus, lemon and/or orange zest and may be doused with amaretto before serving. These days, there is some more variety, and you might see chocolate chip panettone, or panettone soaked in rum for something a little more grown-up.