Sicilian Pistachio Panettone
The Panettone is one of Sicily's typical desserts eaten during the Christmas period and is much appreciated for its spongy texture, which makes it the ideal accompaniment for breakfast or for a quick...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sicilianfoodculture.com.
Cooking tools:
- Stand mixer
- Kitchen scale
- Panettone mold
- Double boiler
- Mixing bowl
- Kitchen towel
- Oven
- Freezer
- Plastic wrap
- Aluminum foil
- Paring knife
- Cutting board
Ingredients
- Sourdough starter 140gr (Refreshed at least 3 times)
- Panettone flour 300gr
- Butter 190gr
- Caster Sugar 130gr
- Water 80gr
- Egg yolk 10
- Panettone flour 80gr
- Caster Sugar 40gr
- Butter 15gr
- Salt 1tsp
- Egg yolk 3
- Malt 1tsp
- Chocolate chips 150 gr (Dark)
- Pistachio grain 150gr (Toasted)
- Pistachio Cream 60gr
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