Pistachio Panettone
Pistachio Panettone is a delightful twist on the classic Italian holiday bread, infusing it with the rich, nutty flavor of pistachios, creating a festive treat perfect for gatherings and special occasions.
Servings: 12 slices
Calories: 300kcal
Ingredients
Dough Ingredients
- 5 large eggs Essential for a rich, fluffy texture.
- 1/4 cup honey A natural sweetness that adds complexity.
- 1/2 cup warm milk (110°F) Activates the yeast for that light texture.
- 1/2 cup unsalted butter, softened Provides richness and moistness.
- 1 teaspoon vanilla extract Enhances and rounds out the flavor profile.
- 2 1/4 teaspoons active dry yeast For that necessary rise.
- 3 1/2 cups all-purpose flour The foundation of our delightful panettone.
- 1/4 cup sugar More sweetness to contrast with the flavors.
- 1 teaspoon salt Balances flavors and enhances sweetness.
- 1 egg for egg wash Ensures a beautiful golden crust.
- 1/2 cup shelled pistachios, roughly chopped Nuts that bring a unique flavor and crunch.
- 1/4 cup candied citrus peel (optional) For a burst of sweetness and tang.
- 1 lemon zest Brightens the bread with its zest.
- 1 orange zest Adds a vibrant citrus note.
- 1 tablespoon butter (for greasing the pan) Keep things non-stick for easy removal.
Instructions
Preparation
- In a mixing bowl, combine the warm milk, sugar, and yeast. Allow this mixture to sit for about 5 minutes until it becomes foamy.
- In a large bowl, combine the flour and salt. Pour in the yeast mixture, then crack in the eggs, honey, vanilla extract, and both zests. Stir until a rough dough begins to form.
- Transfer the dough to a floured surface and gradually knead in the softened butter. Continue kneading until the dough is smooth and elastic, which should take about 8–10 minutes.
- Gently fold in the chopped pistachios and any candied citrus peel if you’re using it.
- Place your dough in a greased bowl and cover it with a clean cloth. Set it in a warm spot, allowing it to rise for 1 to 1.5 hours, or until it has doubled in size.
- Once risen, punch down the dough gently and shape it into a dome. Place it in a greased panettone mold or a 9-inch pan. Cover and let it rise again for 1 to 1.5 hours.
- Preheat your oven to 350°F (175°C). Brush the top of the dough with the beaten egg before baking for 35–40 minutes, or until golden brown and cooked through.
- Once baked, allow your panettone to cool in the mold for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Keep the remaining panettone in an airtight container at room temperature. It will stay fresh for several days, and you can freeze slices for longer storage. You can also experiment with different citrus zests.