Happy holidays and Merry Xmas! 🎄🤗
For you this year, one of my absolute favorite revisited versions of the most Italian Xmas bakes: the Panettone with pistachios and lemon 💚🍋
Panettone al pistacchio e limone (fast recipe)
For the dough
550 gr Manitoba flour
100 gr sugar
150 ml water
100 gr butter
5 gr salt
15 gr fresh yeast ( or 5 gr instant dried yeast)
2 lemon zest
1 tsp vanilla extra (o vanilla powder)
100 gr chopped pistachios
For the pistachio glaze
80 gr pistachio cream
100 gr white chocolate
20 ml fresh liquid (to whip) cream for cakes
20 gr finely chopped pistachios
Additionally, you need:
kitchen machine (alternatively you can prepare the dough by hand)
1 Paper panettone mold 750gr
2 knitting needles or the specific panettone skewers
Prepare the dough
In the bowl of a kitchen machine, put the flour, crumbled yeast, sugar, butter (chopped in pieces), vanilla, the eggs, the yolk, lemon zest and half of the water. Stir for a few minutes using the k-beater. Then, add the remaining water and salt. Knead with the dough hook for about 15-20 minutes. Make sure to remove the dough from the hook every 7-10 minutes.
Next, add the chopped pistachios and a tir the dough using slow speed, making sure the pistachios are well incorporate in the dough.
Remove the dough from the bowl and knead the dough for a few minutes using your hands. You might do this on a floured workspace. The dough should be very soft and still sticky. Cup your hands around the dough to round the ball, place it into a big bowl and wrap it with kitchen film. Let it rise for 3 hours in a warm place (it should triple its size). Usually, I pre-heat the oven at 50°, then I switch the oven, leave the light on and place the bowl on the bottom.
Then, knead the panettone again with your hands and place it into the paper panettone mold. Let it rise in the oven until the panettone dough is above the mold of about 1-2 cm.
Bake & cool down
Bake the panettone in the bottom part of (pre-heated 185°/static mode) oven for about 45 minutes. If after 30 minutes it’s already brown-colored, you can cover it with aluminum foil.
Let cool the panettone completely suspended by the knitting needles in a large pot.
Prepare the pistachio glaze and decorate
Melt the white chocolate in a pan or at bain–marie. Then, low the heat and add the liquid cream for cakes and the pistachio paste. Stir with energy for a couple of minutes, then pour the glaze in a bowl and stir until all ingredients are well combined, and the glaze is smooth. This will also help with cooling down the glaze a bit. Don’t wait too much otherwise it will start to thicken as it gets colder.
Pour the glaze on the top of the panettone and decorate with the finely chopped pistachios.