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Delicious Pistachio Panettone, a festive Italian treat with nuts
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Pistachio Panettone

Enjoy a stunning and delicious Pistachio Panettone that's perfect for special occasions and casual gatherings, combining sweet dough with the unique crunch of pistachios.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 30 minutes
Course: Dessert, Snack
Cuisine: Italian
Keyword: Baking, holiday dessert, Italian Bread, pistachio, Pistachio Panettone
Servings: 12 slices
Calories: 275kcal

Ingredients

For the Dough

  • 3.5 cups all-purpose flour Forms the base of the panettone.
  • 1/4 cup honey Adds natural sweetness.
  • 5 large eggs Ensures a rich dough.
  • 1 teaspoon salt Balances flavors.
  • 1/2 cup warm milk (110°F) Activates the yeast.
  • 2 1/4 teaspoons active dry yeast The magical ingredient for rising.
  • 1/2 cup unsalted butter, softened For richness.
  • 1/4 cup sugar Adds a bit of sweetness.
  • 1 teaspoon vanilla extract Enhances sweetness.
  • 1 egg for egg wash Gives a beautiful golden finish.
  • 1 lemon zest Adds brightness.
  • 1 orange zest For an aromatic touch.
  • 1/4 cup candied citrus peel (optional) For a zesty twist.
  • 1 tablespoon butter (for greasing the pan) Keeps things non-stick.
  • 1/2 cup shelled pistachios, roughly chopped For that crunchy texture.

Instructions

Activate Yeast

  • Mix the warm milk with sugar and yeast in a bowl and let it rest for about 5 minutes until foamy.

Make Dough

  • In a large mixing bowl, combine the flour and salt, then add the yeast mixture, eggs, honey, vanilla, and citrus zests.
  • Stir until a rough dough forms; it's normal for it to be sticky.

Knead with Butter

  • Knead in the softened butter gradually for 8 to 10 minutes until the dough is smooth and elastic.

Add Extras

  • Gently fold in the chopped pistachios and candied citrus peel (if using).

First Rise

  • Transfer the dough into a greased bowl, cover with a towel, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

Shape and Second Rise

  • Punch the dough down gently, shape it into a dome, and place it in a greased panettone mold or round cake pan.
  • Cover and let it rise for another hour.

Bake

  • Preheat oven to 350°F (175°C). Brush the top of the dough with beaten egg and bake for 35 to 40 minutes, until golden and cooked through.

Cool

  • Let the panettone cool in the mold for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Monitor yeast activation closely to ensure it foams properly. Incorporate butter in small chunks for even mixing. Consider adding chocolate chips or other nuts for flavor variations. You may also glaze with a light syrup of sugar and water instead of egg wash.