Traditional Panettone vs Cannelés de Bordeaux: Caramelized Rum and Vanilla Pastries

Both desserts rely on butter, eggs, extra yolks and vanilla, yet put them to very different work. Traditional Panettone is a yeasted dough kneaded until elastic, with softened butter worked in gradually and candied orange peel and raisins folded through; after three long rises it bakes into a tall, light, airy loaf. Cannelés begin as a thin milk batter scented with vanilla and dark rum, rested for a day, then baked in buttered molds until a crisp, deep mahogany crust forms. One is fruit-studded and airy, the other a small, dark, rum-perfumed bite.