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Panettone Pistachio

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Indulge in the holiday spirit with this Panettone Pistachio recipe, a delightful twist on the traditional Italian panettone. This rich, fluffy, and aromatic bread is studded with crunchy pistachios, offering a perfect balance of sweet, nutty, and buttery flavors. Ideal for special occasions like Christmas or New Year, this panettone is a showstopper that will impress your guests and make your celebrations extra memorable. Whether served as a dessert or with a cup of coffee, this pistachio panettone will be the highlight of any festive table.

Ingredients

Scale
  • 500g all-purpose flour
  • 150g sugar
  • 10g salt
  • 10g instant dry yeast
  • 6 large eggs
  • 200ml whole milk
  • 100g unsalted butter (room temperature)
  • 150g shelled pistachios (chopped)
  • 1 tbsp vanilla extract
  • 1 tbsp orange zest
  • 1 tbsp lemon zest
  • 200g candied orange peel (optional)
  • 1 tbsp honey
  • Powdered sugar (for dusting)

Instructions

  1. Prepare the dough: In a bowl, combine flour, sugar, and salt. In a separate bowl, dissolve yeast in warm milk and let it sit for 5 minutes. Add eggs, vanilla, and zests to the flour mixture, then slowly add the yeast mixture. Mix until a dough forms.
  2. Knead the dough: Turn the dough onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
  3. Add butter and pistachios: Gradually incorporate softened butter into the dough, kneading until fully combined. Then, fold in chopped pistachios and candied orange peel if using.
  4. Let the dough rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 2-3 hours or until doubled in size.
  5. Shape the panettone: Punch down the dough and shape it into a ball. Place it in a panettone mold (or a tall round cake tin).
  6. Second rise: Cover the dough and let it rise for another hour.
  7. Bake: Preheat the oven to 170°C (340°F). Bake for 40-45 minutes or until golden brown and a skewer inserted comes out clean.
  8. Cool and serve: Let the panettone cool completely before dusting with powdered sugar. Slice and serve!

Notes

  • Flour: Make sure to use all-purpose flour, but you can experiment with a little bit of bread flour for extra texture.
  • Pistachios: For the best flavor, toast the pistachios lightly before adding them to the dough.
  • Storage: Store in an airtight container for up to a week. The flavor will actually improve over time.

Keywords: Panettone Pistachio, homemade panettone, Italian panettone, festive panettone, pistachio bread, holiday desserts, Christmas bread, Italian Christmas bread, pistachio dessert, panettone recipe

Find it online: https://inqelab.com/panettone-pistachio/