The pistachio panettone is a soft and tasty leavened cake. Its recipe is “quick” because it requires only a few hours of leavening and is perfect for those who don’t have much time to make real panettone.
With this recipe, you will get a good, homemade panettone that will provide you with enormous satisfaction!
For more ideas on how to make panettone at home, I recommend this collection: Quick Homemade Panettone – Easy Recipes.
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: 1Piece
- Cooking methods: Oven
Ingredients
- 4 cups Manitoba Flour
- 0.5 oz Fresh Brewer's Yeast
- 0.5 cups Sugar
- 0.5 cups Butter
- 2 Eggs
- 1 Yolk
- 1 tsp Vanilla Extract
- 0.75 cups Water
- 1 tsp Salt
- 3.5 oz Pistachios
- 1 oz Pistachios
- 1.75 oz Pistachio Spread
- 3.5 oz White Chocolate
- 1.5 tbsp Fresh Liquid Cream
Tools
- Mold
- Apple Corer
Preparation
To make the pistachio panettone, pour the flour into a bowl or stand mixer, add the crumbled yeast, sugar, butter cut into pieces, eggs, yolk, vanilla extract, and half of the water.
Start kneading to combine the ingredients; if using a stand mixer: use the paddle attachment for this phase.
Then switch to the dough hook, add the remaining water and salt to the mixture, and continue kneading (with the stand mixer or by hand) for about 15/20 minutes, turning the dough every 10 minutes, until you obtain an elastic and homogeneous dough.
Add the coarsely chopped pistachios, mix at minimum speed to incorporate them into the dough, turning it over from time to time.
Transfer the dough to a work surface and with oiled hands perform the pirlatura: round the dough by turning it between your hands, giving it a regular spherical shape.
Place the ball of dough in an oiled bowl, cover with cling film, and let rise in the turned-off oven until it has tripled in volume, about two hours.
Transfer the dough back to the work surface and repeat the same operation as before: with oiled hands, round the dough and form a ball. Place the dough in the 750g panettone mold and let rise until it reaches two fingers from the edge.
Place the mold with the panettone on the baking sheet and bake in a preheated oven at 356°F on the lowest shelf for 45 minutes, checking with a toothpick. If the surface colors too much before the end of cooking, cover with aluminum foil. Once cooked, transfer the panettone to a rack to cool.
Pour the cream into a saucepan and heat it over low heat, it should not come to a boil. Remove from the heat and incorporate the white chocolate, stirring until the chocolate is melted and a smooth and shiny mixture is obtained.
Incorporate the pistachio spread into the chocolate ganache. Stir until a smooth and homogeneous cream is obtained.
Using a spoon, pour the glaze over the surface of the panettone and garnish with chopped pistachios. Let rest for a few hours and then enjoy.
Once baked and out of the oven, let the panettone cool.
Then, with the help of an apple corer, poke several holes in the panettone. Gently press with the corer, reaching 0.8-1.2 in from the bottom of the panettone, and remove the panettone (set aside).
Transfer the pistachio spread to a piping bag; fill the holes created with the cream up to 0.4 in from the surface of the panettone.
Close the holes with the previously removed panettone. Glaze and let rest for a couple of hours before serving. Enjoy!
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