PISTACHIO PANETTONE RECIPE

Ingredients for the biga

• Manitoba flour: 60 g
• Fresh brewer's yeast: 3,6 g
• Malt or honey or sugar1 teaspoon
• Whole milk at room temperature: 36 g 

For the first dough (for a 750g mould)

• Manitoba flour: 30 g 
• 00 flour: 132 g
• Fresh brewer's yeast: 4,8 g 
• Eggs: 102 g 
• Pistachio grain: 200 g
• Sugar: 48 g 
• Soft butter: 54 g 

For the second dough

• 00 flour: 90 g
• Eggs: 63,6 g
• Yolks: 36 g
• Sugar: 60
• Butter: 54 g 
• Vanilla1 sachet
• Salt up: 3.6 g (initially 3 g)

To bake the panettone

• Butter enough

INTRODUCTION
Panettone Bronte store is the result of years of research, balance of ingredients and above all the experience of our master pastry chefs.
Our version of the original Panettone Bronte store is made with natural sourdough, of course, with different quantities of dough, and above all by the skilful hands of our master pastry chefs.

Having sourdough at home is not easy stuff, so we suggest a version with brewer's yeast and proportionate ingredients for home use.

PROCEDIMENTS

1. In the meantime let's prepare the Biga, which for those who don't know is the very first dough, because in panettone you make 2/3 of it.
Then combine flour, yeast and milk at room temperature.
2. After obtaining a compact dough, let it rest for an hour and then 12 hours in the fridge.

3. Roll out your ball of dough and add the remaining ingredients of flour, baking powder and sugar.
4. Knead the dough and add the eggs.

5. Once the dough has developed, add the room temperature butter a little at a time.
6. As with pizza and bread, panettone also needs folds; once the dough has formed, you need to fold the dough to help the formation of the much-loved bubbles.

7. Make your loaf and then let it rest near a heat source for an hour and then again in the fridge for 12h.
(making these steps will take a minimum of experience with leavening, so jump in and try it if you have never made them)

8. Now after 12h, take the dough and place it for 2h near a heat source.

9. Add the pistachio kernels, and the remaining flour, sugar, beaten egg yolks, and vanilla flavouring to the mixture.

10. Knead again until the dough has formed and the gluten mesh has developed.
11. As in the first dough, add butter little by little.
If you do everything with a kneading machine or planetary mixer, the effect will be faster and more effective.

12. Repeat the folds in the dough again, perhaps interspersing them with breaks to allow the dough to relax.

13. Let it rise for another 2 hours near a heat source.

14. Form the loaf and place it inside the loaf tin.
15. Once inside the panettone mould let it rise until the dough has risen, usually best to do this for another 2 hours near a heat source.

16. Make the classic cross cut, put a little butter in the centre and bake in the oven at 180° for 50 minutes.

Make sure that it is evenly cooked both above and below without burning.
Maybe bake it first in the lower part of the oven and then in the upper part.

17. Take it out of the oven and then find a way to skewer it and put it upside down to cool, it will take a couple of hours before it cools properly.

18. on top you can garnish it with white chocolate and pistachio granules and each slice with pistachio cream.

Now it is ready to be enjoyed.

Panettone is one of the most complicated preparations that requires experience, patience, skill and time... a lot of time.
That is why our panettone cakes the ingredient we value most is time.