Pistachio Panettone (Platinum Recipe)

Ingredients

Method

1. 1
   First dough

   Knead DOLCE FORNO MAESTRO, yeast and all the water indicated in the recipe.

2. 2
   First dough

   When the dough begins to take shape, add the sugar and then the yolks gradually, in several additions, and keep kneading until the dough is well combined and smooth.

3. 3
   First dough

   At the end, add the softened butter in 3-4 additions.

4. 4
   First dough

   Make sure the temperature of the dough is 26-28°C.

5. 5
   First dough

   Let rise for 12-14 hours at 22-24°C with 70-80% relative humidity. If the proofer room has no humidifier, cover the dough with a plastic cloth. The dough should quadruple its initial volume.

6. 6

   First dough advice: Cut out a 250 g piece of dough and put it into a 1 L jug to check the pace of the leavening and verify that the volume quadruples.

7. 7

   First dough advice: Begin kneading at second speed, then when at 3/4 of the kneading time change to first speed and finish the kneading.

8. 8

   First dough advice: If the temperature of the first dough is above 28°C, the leavening time must be decreased.

9. 9

   First dough advice: If you are using a planetary mixer with a dough hook attachment or a spiral mixer, reduce the amount of water in the first dough (2300 g is suggested).

10. 10
    Pistachio ganache

    Mix the JOYPASTE PISTACCHIO 100% with hot water. Cover with plastic wrap and allow to set at room temperature overnight.

11. 11
    Second dough

    The next morning, the dough should be slightly curved. Add DOLCE FORNO MAESTRO and water to the first dough and knead for 5-10 minutes.

12. 12
    Second dough

    When well combined, add the sugar, salt and one part of the egg yolk. Then add the remaining egg yolk in two additions.

13. 13
    Second dough

    Meanwhile, prepare a mixture of softened butter and honey. Once the mixture is ready, add it to the dough in 3 additions.

14. 14
    Second dough

    Add the hydrated pistachio ganache and the chopped pistachios.

15. 15
    Second dough

    Let the dough rest in the proofer room at 28-30°C for about one hour.

16. 16
    Second dough

    Divide the dough into portions of the required size and roll each portion up into a ball. Move onto boards or trays and leave to rest at 28-30°C for another 10-15 minutes.

17. 17
    Second dough

    Roll them up tight again and transfer into the specific paper moulds.

18. 18
    Second dough

    Put in the proofer room at 28-30°C with relative humidity of about 70-80% for 3-4 hours, until the top of the dough nearly reaches the edge of the mould (1 cm below). If the proofer room has no humidifier, cover the dough with plastic sheets.

19. 19
    Glaze

    Heat the COVERDECOR PISTACCHIO to 50°C.

20. 20

    Final composition: At the end of the rising, leave the panettoni exposed to the air for 20-25 minutes until a light film forms over the surface.

21. 21

    Final composition: With a small, sharp knife, make two superficial cuts to create a cross, cut the dough under the 4 flaps while throwing and folding them back, then place a pat of butter and return the 4 flaps to the original position.

22. 22

    Final composition: Bake at 165-185°C, time depending on the weight (about 35-40 minutes for 500 g panettoni and 50-55 minutes for 1000 g ones), until the temperature of the centre reaches 92-95°C.

23. 23

    Final composition: As soon as they are removed from the oven, place the panettoni onto the specific toothed racks and leave to cool upside down for at least 8-10 hours before wrapping in Moplefan bags.

24. 24

    Final composition: Glaze with COVERDECOR PISTACCHIO and decorate with CURLS GREEN DOBLA and some pistachios.