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Sicilian Pistachio Panettone

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Ingredients

Adjust Servings:
First Dough
140 gr Sourdough starter Refreshed at least 3 times
300 gr Panettone flour
190 gr Butter
130 gr Caster Sugar
80 gr Water
10 Egg yolk
Second Dough
80 gr Panettone flour
40 gr Caster Sugar
15 gr Butter
1 tsp Salt
3 Egg yolk
1 tsp malt
150 gr Chocolate Chips Dark
150 gr Pistachio grain Toasted
60 gr Pistachio Cream

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Sicilian Pistachio Panettone

  • 1 day
  • Serves 8
  • Hard

Ingredients

  • First Dough

  • Second Dough

Directions

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The Panettone is one of Sicily’s typical desserts eaten during the Christmas period and is much appreciated for its spongy texture, which makes it the ideal accompaniment for breakfast or for a quick snack! Indeed this is also served as dessert at the end of a meal during the festive period, alongside a good cup of espresso. Making this typical Italian cake with your own hands is no mean feat, so be very careful! It requires long hours of rising and painstaking preparation of the dough, but the final satisfaction is unparalleled. Here you will find our recipe for a Sicilian Pistachio Panettone!

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Steps

1
Done

Let's start with the first dough, dissolving the sugar in the warm water in a bowl and keeping it aside. Pour the sourdough into the planetary mixer, add the egg yolks and mix with the K hook for 3 minutes.

2
Done

Add the water and the sugar dissolved previously, gradually incorporate the flour and wait for it to be absorbed into the mixture.

3
Done

Insert the claw beater and increase the speed of the planetary mixer. Add the chopped soft butter and continue to knead until the dough is firm and comes away from the sides of the bowl.

4
Done

Transfer the dough into a buttered bowl, cover with a tea towel and place in the oven with the light switched off. At this point, you will have to wait about 12 hours for the dough to triple its volume. Do not open the oven door to avoid exposing the dough to temperature changes that could affect the proper fermentation.

5
Done

After this time, put the dough in the freezer to cool for about twenty minutes, then put it in the planetary mixer and gradually incorporate all the ingredients of the second dough, continuing to work it with the hook starting with the sugar, then the egg yolks, butter, malt, salt and in the end the pistachio cream. You can also add the pistachio grains and chocolate chips, if you want them to be in the dough, or you could either add them on top of the dough.

6
Done

When the dough is ready, transfer it to the work surface, round it off with your hands and let it rest for 30 minutes covered with a bowl, then reshape it and let it rest for another half an hour uncovered. Place the dough inside the 1 kg mould, cover with cling film and leave to rise at a temperature of 28 C° until it reaches the rim.

7
Done

Remove the foil, make an X-shaped incision on the surface and bake in a static oven preheated to 160 C° for 45 minutes.

8
Done

Leave to rest and serve. To make it tastier, you can either glaze it with 300 g of white pistachio chocolate melted in a bain-marie and 50 g of chopped pistachios, or you could spread some additional Pistachio Cream on top!

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