Pistachio Panettone Barbato 2019

Method

1. Prepare the lievitino: If using sourdough starter, take 50g of starter, add 50g water and 100g flour. Mix and let rise for 12 hours. Then take 50g of that mixture, add 25g water and 50g flour. Mix and let rise for 4 hours until doubled. Take 90g of the final lievitino and set aside.
2. For the first dough: In the planetary mixer bowl with the paddle attachment, add the 90g lievitino, 200ml whole milk at room temperature, and 75g sugar. Mix for about 45 minutes until the yeast is dissolved and the mixture is sweet. Add 5g malt and 220g flour all at once. Mix for 10 minutes, then increase speed until the dough pulls away from the sides.
3. Beat 4 egg yolks with 1 whole egg until liquid. Weigh out 60g of this mixture and set aside the remaining for the second dough. With the mixer running, add the 60g of egg mixture in three parts, allowing each to be absorbed. Continue mixing until the dough is smooth and forms a gluten network.
4. Switch to the dough hook. Mix for 45 minutes at medium speed until the dough clings to the hook. Add half of the 60g melted butter (room temperature), mix until absorbed, then add the remaining butter. Increase speed to high to tighten the dough. The first dough is ready.
5. Cover the dough and let it rise in the turned-off oven until tripled in volume (about 3 hours with baker's yeast, up to 18 hours with sourdough).
6. For the second dough: While the first dough is rising, prepare the pistachio paste: blend 200g shelled pistachios in a powerful blender until smooth. Measure 50g for the dough and 30g for the glaze.
7. Add the risen first dough to the mixer bowl with the dough hook. Add 150g flour, 75g sugar, 5g salt. Mix at low speed for about 10 minutes until combined. Then add the cold egg mixture (60g) in three parts, waiting for each to be absorbed.
8. The dough may have difficulty developing gluten; switch to the paddle attachment and mix until the dough forms a strong gluten network and pulls cleanly from the bowl. Then switch back to the hook and mix at medium speed for 45 minutes until the dough is smooth.
9. Add the remaining 60g melted butter in two parts, mixing after each addition until fully incorporated. Finally add 50g pistachio paste (mixed with a tablespoon of the melted butter for better distribution) and mix for another 2-3 minutes.
10. Turn the dough out onto a work surface. With a dough scraper, shape into a ball by folding the edges under. Let rest uncovered at room temperature for 45 minutes.
11. After rest, grease your hands with a little butter and pass the butter over the dough surface. Then shape the dough into a tight ball again, making sure the surface is smooth and pinching the bottom to prevent air bubbles.
12. Place the dough into a panettone paper mold. Place the mold on a wire rack inside the turned-off oven with a pan of hot water to create humidity. Let rise at 25°C until the dough exceeds the rim of the mold (about 4-6 hours depending on yeast).
13. Preheat the oven to 160°C. Bake the panettone for about 20 minutes. Then insert a thermometer probe into the center; when it reads 94°C, the panettone is done. If the top is browning too much, cover with aluminum foil.
14. Remove from the oven and let cool for a couple of minutes. Then pierce the bottom with a long skewer and hang the panettone upside down for about 3 hours until completely cooled and set.
15. Meanwhile, prepare the pistachio glaze: In a saucepan, heat 150ml heavy cream until almost boiling. Add 300g chopped white chocolate and stir until melted. Add 30g pistachio paste and cook for a couple of minutes. Strain to remove any lumps.
16. Once the panettone is cool, pour the glaze over the top. Sprinkle with pistachio granules. Let set for 2-3 hours at room temperature or in a cool place.
17. Place the finished panettone in a bag sprayed with food-grade alcohol to keep it fresh. Let rest for 48 hours before serving.