Cranberry, Pistachio and White Chocolate Panettone

Name: Cranberry, Pistachio and White Chocolate Panettone
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 12 serving(s)
Ingredients: 150 g dried cranberries; Finely grated zest 1 orange; 75 g mixed peel, finely chopped; 2 1/2 tbsp. dark rum; 75 g strong white flour; 1 tsp. fast-action dried yeast; 75 mL whole milk; 500 g strong white flour, plus extra to dust; 10 g fast-action dried yeast; 4 large eggs; 1 tsp. orange blossom water; 1 tbsp. vanilla bean paste; 150 g unsalted butter, softened; 100 g white chocolate chips; 50 g pistachios, roughly chopped; Icing sugar, to dust; 1 large 750g panettone case

A slight labour of love, but well worth it for the end result. If you can’t get hold of a panettone case, bake in a 18cm round, deep tin that’s been greased and lined with baking parchment.

By The GH Kitchen TeamPublished: 05 November 2021

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Whether you call it panettone or Italian Christmas cake, it's undeniably a festive staple. Our cranberry, pistachio and white chocolate panettone recipe is sure to delight!

What is panettone?

Panettone bread or Italian cake, as it's sometimes referred to, is an Italian sweet bread that's leavened with yeast and laced with dried fruit and sometimes nuts and chocolate. Often it's bought in a decorative panettone tin at Christmas time, or in a presented in a paper case if homemade, it makes for the perfect festive gift.

How to eat panettone?

Panettone is typically served at breakfast time, toasted and buttered or left as is (although some people can find this a little dry). It can also be served alongside a cheeseboard or enjoyed with a sweet wine are the main festive meal. It's best to only slice when you are going to eat as it does dry out quickly. Wrap the rest of the loaf well in clingfilm to keep it as moist as possible.

What can I do with my leftover panettone?

If you happen to have any leftovers after the festive season then a panettone bread and butter pudding makes for the perfect dessert. Our chocolate orange panettone bread and butter pudding is made with additional chocolate chips and orange zest and only takes 15min to prepare!

For a delicious Christmas breakfast, try our panettone French toast bake that can be prepped the night before ready to be enjoyed in the morning.

If you don't fancy making your own panettone, then our panettone taste test this year found that the Waitrose panettone came top place and for the best chocolate panettone, the M&S panettone beat of the rest of the competition.

Cooking notes: plus overnight rising and chilling.

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Yields:

12 serving(s)

Prep Time:

30 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 45 mins

Cal/Serv:

434

Ingredients

For the fruit

150 g dried cranberries
Finely grated zest 1 orange
75 g mixed peel, finely chopped
2 1/2 Tbsp. dark rum

For the starter

75 g strong white flour
1 tsp. fast-action dried yeast
75 ml whole milk

For the dough

500 g strong white flour, plus extra to dust
10 g fast-action dried yeast
4 large eggs
1 tsp. orange blossom water
1 Tbsp. vanilla bean paste
150 g unsalted butter, softened
100 g white chocolate chips
50 g pistachios, roughly chopped
Icing sugar, to dust

You will also need

1 large 750g panettone case

Directions

1. Step 1The day before you want to bake, soak the fruit. In a non-metallic bowl mix the cranberries, zest, mixed peel and rum. Cover and set aside for 4hr. Next make the starter. In the bowl of a freestanding mixer fitted with a dough hook, mix the flour, yeast and milk until combined. Cover and leave to rest at room temperature for 4hr, until risen and bubbly.
2. Step 2To make the dough, to the starter bowl add the extra flour and yeast, the eggs, orange blossom water, vanilla, 1tsp salt and 2tbsp cold water. Mix and knead for 10min, or until the dough is smooth and elastic.
3. Step 3Gradually mix in the butter. Add the soaked fruit, white chocolate and pistachios and mix briefly to combine. Cover and leave to rise in the fridge for at least 6hr, ideally overnight. The slow rise helps gives the panettone more flavour.
4. Step 4Scrape dough on to a lightly floured surface and shape into a ball. Place seam-down into the panettone mould or prepared tin, see intro. Cover and leave to rise for 4hr, or until well risen.
5. Step 5Preheat oven to 180°C (160°C fan) mark 4. Put the panettone on a baking tray (still in its case/tin) and bake for 1hr 10min, or until well browned, covering with foil after 45min if it’s looking a little dark. Lift mould/tin on to a wire rack and leave to cool completely.
6. Step 6To serve, dust with icing sugar.