Cozonac
Here, in Romania, we're making some bundles of enriched and fragrant dough filled with goodies - walnut+sugar+cocoa+rum; Turkish delight; raisins - sometimes all of them, and called them "cozonac". Our cozonac is more like a babka that a panettone, more like a brioche stuffed with precious sweet things.
After years of stopping making cozonac with commercial yeast, I've decided to give it another try with sourdough instead. It took two days (night not counting) from start to finish and it's a joy, a pride, and a treat. A winner.