Description
This Pistachio Stuffed Panettone is a decadent twist on the classic Italian holiday bread.
Ingredients
Scale
- 272 g of water (room temperature)
- 18 g or about 1¼ tablespoons instant yeast
- 341 g or about 2 2/3 cups bread flour
- 272 g butter (room temperature, softened)
- 136 g or ½ cup honey
- 1/2 tsp of salt
- 3 small eggs (room temperature)
- 3 small egg yolks (room temperature)
- 1¼ tsp vanilla
- 408 g or about 3 1/3 cups bread flour
- 120 g or 1 cup dried cranberries
- 1 1/2 cup of pistachio cream
- 1/4 cup of warm milk or cream
- A pinch of salt
- 1/2 cup of chopped pistachios
Instructions
- In a bowl, combine water, instant yeast, and bread flour. Mix until evenly combined.
- Cover with plastic wrap and refrigerate overnight. The sponge should double in size.
- In a mixing bowl, beat butter and honey for 3–5 minutes, until fluffy.
- Gradually add the eggs, whisking for 2–3 minutes until fully combined.
- Add the refrigerated sponge to the mixture and whisk until smooth.
- Mix in the bread flour and salt, stirring for another 2–3 minutes.
- Switch to a dough hook, add dried cranberries and knead on low speed for 8 minutes.
- Shape the dough into a ball, place it back in the bowl, cover, and let it rise at room temperature for 30 minutes.
- Once the dough has doubled, divide it into two portions. Gently shape each into a ball and place in a panettone liner.
- Cover and let the dough proof for 30–60 minutes, depending on room temperature. Ten minutes before baking, preheat the oven to 375°F (190°C).
- Brush the dough with egg wash. Place the panettone on a baking tray, leaving space in between.
- Bake at 375°F (190°C) for 35–40 minutes, or until a skewer comes out clean.
- If you have metal skewers, you can poke two through the bottom of the panettone and let them cool upside down.
- In a bowl, loosen pistachio cream by mixing, adding a splash of warm milk or cream if desired.
- Once the panettone is cool, cut a hole in the middle and fill with pistachio cream. Keep the removed center to place back on top. For smaller portions of filling, make three holes with a straw and use a piping bag to fill.
- Dip or brush the top with pistachio cream and sprinkle with crushed pistachios.
- Serve this showstopping pistachio stuffed panettone for Christmas, or special occasions.
Notes
- Ideal for Christmas and other special occasions.
- Ensure ingredients are at room temperature for best results.
- For more flavor, consider adding spices like nutmeg or cinnamon.
- Prep Time: 720 minutes
- Cook Time: 135 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 970
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 47.34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 121.48 g
- Fiber: 3 g
- Protein: 18.64 g
- Cholesterol: 160 mg
Keywords: Pistachio Stuffed Panettone, Italian Bread, Holiday Dessert, Christmas Recipe