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Deliciously baked Pistachio Panettone with nuts and festive decoration
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Pistachio Panettone

A delightful Italian bread filled with the sweet, nutty flavor of pistachios and citrus zest, perfect for the holiday season.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 50 minutes
Course: Dessert, Snack
Cuisine: Italian
Keyword: Festive Baking, Holiday Bread, Homemade Gifts, Italian dessert, Pistachio Panettone
Servings: 10 servings
Calories: 230kcal

Ingredients

Main Ingredients

  • 1/4 cup honey Natural sweetness that beautifully complements the bread.
  • 5 large eggs For richness and a tender crumb.
  • 1 teaspoon salt Balances the sweetness.
  • 1/2 cup warm milk Activates the yeast and adds moisture.
  • 1/2 cup shelled pistachios, roughly chopped Nutty crunch and vibrant color.
  • 1/4 cup candied citrus peel Optional; adds a delightful zing.
  • 1 teaspoon vanilla extract For aromatic sweetness.
  • 1 egg for egg wash Gives a golden finish.
  • 1 lemon zest of Brightness and aromatic flair.
  • 1/2 cup unsalted butter, softened Richness and flavor.
  • 1 orange zest of Subtle citrus notes.
  • 2 1/4 teaspoons active dry yeast For leavening the dough.
  • 3 1/2 cups all-purpose flour The base of our dough.
  • 1/4 cup sugar Additional sweetness.
  • 1 tablespoon butter For greasing the pan.

Instructions

Activation

  • Mix the warm milk, sugar, and yeast in a small bowl and allow to sit for about 5 minutes until foamy.

Dough Preparation

  • In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture, eggs, honey, vanilla extract, and both citrus zests.
  • Stir everything together until a rough dough begins to form.

Kneading

  • Gradually add the softened butter, kneading the dough for about 8–10 minutes until it becomes smooth and elastic.

Add Ingredients

  • Fold in the chopped pistachios and the candied citrus peel, if using.

First Rise

  • Place the dough in a greased bowl, cover it with a dish towel, and set it in a warm area to rise for 1 to 1.5 hours or until it has doubled in size.

Shaping and Second Rise

  • Punch down the risen dough gently, shape it into a dome, and place it in a greased panettone mold or a 9-inch cake pan. Cover and let it rise for an additional 1 to 1.5 hours.

Baking

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

Cooling

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

Notes

Use fresh pistachios for the best flavor. Consider adding chocolate chips or walnuts for a unique twist. Keep the dough warm during rising.