Artisan Panettone with Sicilian pistachio: the recipe to make it at home

Artisanal pistachio panettone : have you ever thought of making it at home? If you have always given up because of the hassle in the kitchen it requires (we cannot deny it, even if the result amply repays all the efforts made), we give you a recipe that may be right for you. The recipe to make at home to bake an artisanal Sicilian pistachio panettone that won't make you regret the one you bought. At most only the time taken, but that's another matter...

Artisanal pistachio panettone

What is the best pistachio panettone if not the one we can make with our own hands? There is no doubt that it can be included among the typical Sicilian Christmas desserts . The soft consistency into which you can sink your teeth, the surprise of tasting the unmistakable flavor of Bronte pistachio in your mouth, the satisfaction of biting it into the icing, covered in grains. In short, the pistachio panettone is the best Sicilian panettone you can taste.

An unmissable dessert at the end of a meal during the holidays, it can be enjoyed with a cup of coffee or a glass of bitters, which never hurts. Before leaving you with the ingredients and procedure, we must warn you: it is a long job that requires patience - an inconvenience that you can get around by ordering an excellent ready-madeartisanal panettone on Sicilyaddict, where you can find it exactly as you would prepare it - even if the satisfaction final is unparalleled. Here's how to bring it to the table to the delight of all guests.

Homemade pistachio panettone, the recipe

What is the best panettone in the world if not the pistachio one? Would anyone dare say otherwise? The admirers of green gold will agree in confirming this. But, jokes aside, if you want to enjoy an excellent homemade artisanal panettone and, of course, you have the patience to try your hand at preparing a sacred monster of Christmas pastry, we recommend you try it with this recipe. It requires, if not a couple, at least 1 and a half days of preparation, but it is definitely worth it.

Ingredients

First dough

• 140 g sourdough starter
• 300 g 00 W 400 flour
• 190 g butter
• 120 sugar
• 80 g water
• 2 egg yolks

Second dough

• 80 g of 00 W 400 flour
• 40 g of sugar
• 15 g butter
• 1 teaspoon of salt
• 3 egg yolks
• 1 teaspoon of malt
• 100 g of pistachio cream
• 150 g chopped pistachios
• 120 g of white chocolate + 1 tablespoon of pistachio cream

Preparation

1. Prepare the first dough: pour the sourdough into the mixer, add the egg yolks and knead with the K hook for 3 minutes. Gradually add the sugar, alternating with the water.
2. Continue gradually adding the flour. Wait for this to be absorbed by the mixture.
3. Now add the soft butter cut into pieces and continue kneading until the dough is firm and starts to detach from the sides of the bowl.
4. Collect it and transfer it to an oiled container. Cover it with a cloth and let it rise in the oven with the light on for about 12 hours.
5. At this point, put it back in the bowl of the mixer and gradually add all the ingredients of the second dough, with the exception of the white chocolate and half the dose of chopped pistachios.
6. Work for about 20 minutes, then transfer it to the work surface and create a ball, let it rest covered for 30 minutes. Work again and let it rest for another 30 minutes on the work surface.
7. At this point, transfer to a 1 kg panettone mold, cover it with transparent film and let it rise until the mixture reaches the edge.
8. Make a cross cut on the surface and transfer to a hot oven, where it will cook at 160°C for 45 minutes.
9. Once cooked, let it cool completely, then melt the white chocolate and add the spoonful of pistachio cream. Mix well and pour over the panettone . Immediately sprinkle with the remaining grains and wait for the chocolate to solidify.

For an artisanal stuffed pistachio panettone we recommend that, once it is cold, you add some pistachio cream inside with the help of a cake syringe.

How much does an artisanal pistachio panettone cost?

Having established which is the best artisanal panettone you can make at home, we cannot help but consider how making it with your own hands will allow you to save a little in financial terms. The cost of an artisanal pistachio panettone, in fact, amounts to around 40 euros. On Sicilyaddict you can find it starting from 35 in its basic version, but it is also available in delicious variations, such as the ciokopistachio one, suitable for those with a sweet tooth.

What should the perfect panettone look like?

Good question. You don't have to be an expert to say that, in addition to having an exceptional, good and fresh flavour, the perfect artisanal panettone must have a uniform and developed alveolation and a crust that adheres well to the dough and a brown color that turns to golden. . Obviously not burned.

How long does homemade panettone keep?

Unlike industrial panettone, which can be kept for quite a long time, a homemade panettone can be kept for no more than two weeks. It can last a few days longer, but after 14 days it starts to lose its freshness. Cover it with a cloth and place it inside an airtight container to be placed in a cool place away from heat sources to preserve its shelf life.