ItalyOrange Honey, Pistachio and White Chocolate Panettone
An original Italian-inspired Christmas panettone, tall and aromatic, enriched with orange blossom honey, bright citrus zest, toasted pistachios, and chunks of white chocolate. The crumb is tender and shreddable, with a buttery, festive sweetness perfect for holiday sharing.
Ingredients
- 500 g bread flour (tamizada)
- 10 g instant dry yeast (or levadura dry of panadería)
- 120 ml warm whole milk (38-43°C)
- 80 g orange blossom honey (líquida)
- 90 g sugar (granulada)
- 3 150 g eggs (at room temperature)
- 2 40 g egg yolks (at room temperature)
- 140 g unsalted butter (suave, diced)
- 8 g fine salt
- 2 g orange zest (finely grated)
- 2 g lemon zest (finely grated)
- 10 ml vanilla extract
- 90 g shelled pistachios (lightly tostados and troceados)
- 120 g white chocolate (en trozos small)
- 100 g candied orange peel (chopped en cubitos)
- 30 ml dark rum (for macerar the orange confitada)
- 15 ml water (for macerar the orange confitada)
- 30 g egg white (for the glaseado optional)
- 30 g powdered sugar (for the glaseado optional)
- 20 g sliced almonds (for the cobertura optional)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Combine the candied orange peel with the dark rum and water in a small bowl. Let it soak for 20 minutes while you prepare the dough; then drain lightly if there is excess liquid.
- 2
2. In the bowl of a stand mixer or a large mixing bowl, combine the bread flour, instant dry yeast, warm whole milk, orange blossom honey, and sugar. Add the eggs, egg yolks, fine salt, orange zest, lemon zest, and vanilla extract.
- 3
3. Knead for 8 to 10 minutes until the dough comes together. Add the unsalted butter gradually, waiting for each addition to absorb before adding more. Continue kneading for 10 to 15 minutes more until the dough is very elastic, glossy, and passes the windowpane test.
- 4
4. Add the shelled pistachios, white chocolate, and the soaked candied orange peel. Knead just enough to distribute them evenly without tearing the dough too much.
- 5
5. Shape into a ball, place in a lightly greased bowl, and cover. Let rise for 60 to 90 minutes in a warm place, ideally around 75-80°F / 24-27°C, until nearly doubled in size.
- 6
6. Gently deflate the dough, fold the edges toward the center, and shape into a tight ball. Place it into a 17 to 18 cm / 7-inch paper panettone mold.
- 7
7. Cover again and let proof for 45 to 60 minutes at about 75-80°F / 24-27°C, until the dough rises close to the top of the mold.
- 8
8. Preheat the oven to 350°F / 175°C. If using the topping, mix the egg white with the powdered sugar into a light paste and gently brush it over the surface. Scatter the sliced almonds on top.
- 9
9. Using a sharp blade, make a shallow cross on the top. Bake for 40 to 45 minutes at 350°F / 175°C, covering loosely with foil during the last 15 minutes if it browns too quickly. The center should reach about 195-200°F / 90-93°C.
- 10
10. Remove from the oven and cool for 10 minutes. If you have long skewers or metal panettone needles, pierce through the base and cool the panettone upside down for 2 hours to preserve its height and airy crumb. Otherwise, cool it completely on a rack very carefully.
- 11
11. Wait until fully cooled before slicing so the white chocolate can set and the crumb can finish stabilizing.
Chef tips
For a more aromatic crumb, rub the zests into the sugar 10 minutes before starting. If your kitchen is cool, let the dough rise inside the turned-off oven with only the light on. Cut the white chocolate into small pieces so it distributes better and does not create large pockets.
Substitutions
You can replace the pistachios with almonds or hazelnuts if preferred, though this changes the specific tree nut profile. Dark rum may be replaced with the same amount of orange juice for an alcohol-free version. Orange blossom honey can be swapped for a mild regular honey, with a subtler floral sweetness.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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