Pistachio Panettone
A delightful twist on the traditional Italian holiday bread, this Pistachio Panettone captivates with its warm, buttery aroma and rich, nutty flavor, perfect for festive gatherings.
Servings: 12 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 1/4 cup honey Sweet and fragrant, it brings a luscious moisture to the bread.
- 5 large eggs Provide structure and richness, contributing to a soft crumb.
- 1 teaspoon salt Enhances the flavor of all the ingredients.
- 1/2 cup warm milk (110°F) Vital for activating the yeast, it adds to the softness.
- 1/2 cup shelled pistachios, roughly chopped Nutty and buttery, they offer fantastic flavor and crunch.
- 1/4 cup candied citrus peel (optional) Adds a burst of vibrant sweetness.
- 1 teaspoon vanilla extract Infuses a lovely aroma.
- 1 egg for egg wash Gives the crust a beautiful golden finish.
- 1 zest of lemon Brightens the flavor profile.
- 1/2 cup unsalted butter, softened Makes the dough rich and tender.
- 1 zest of orange Adds a fragrant citrus note.
- 2 1/4 teaspoons active dry yeast Leavens the dough, making it light and airy.
- 3 1/2 cups all-purpose flour The foundation of your loaf.
- 1/4 cup sugar Sweetness and helps to create a golden crust.
- 1 tablespoon butter (for greasing the pan) Ensures easy removal from the mold.
Instructions
Preparation
- Start by mixing warm milk, sugar, and active dry yeast in a mixing bowl. Let this mixture sit for about 5 minutes, or until it becomes foamy.
- In a large bowl, combine the flour and salt.
- Add the foamy yeast mixture, eggs, honey, vanilla extract, lemon zest, and orange zest to the dry ingredients. Stir until a rough dough forms.
- Gradually knead in the softened butter until the dough becomes smooth and elastic, about 8-10 minutes.
- Gently fold in the chopped pistachios and candied citrus peel (if using).
- Transfer the dough to a greased bowl. Cover it and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
- Punch down the dough to release air and shape it into a dome. Place it in a greased panettone mold or a 9-inch round pan. Cover again and let it rise for another 1 to 1.5 hours.
- Preheat your oven to 350°F (175°C).
- Brush the top of the dough with beaten egg and bake for 35-40 minutes, until golden and a toothpick inserted into the center comes out clean.
- Allow the panettone to cool in the mold for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Knead the dough until smooth and elastic for best results. If your kitchen is cool, create a warm environment by turning on the oven for a few minutes until warm, then turning it off and placing the dough inside. Optionally, add almond extract for extra flavor depth. Wrap tightly in plastic wrap to keep fresh.