Place the flour in your standing mixer bowl and create a sort of hole in the middle: here you will place the yeast, sugar, chopped butter, eggs, egg yolk, vanilla and half the water. Incorporate well using the flat beater attachment.

Now change the attachment to the dough hook and add the leftover water and salt and let it run on medium speed for roughly 20 minutes, turning the dough upside down halfway through, and until the dough it's elastic and smooth.

Add the chopped pistachios and let them mix with the dough at low speed for a couple of minutes, then turn the dough upside down and let it go again for another couple of minutes.

Transfer the dough on a working space and do what the Italians call pirlatura: using the palms of your hands, roll the dough so that it takes a round shape and then transfer in an oiled bowl and let it rise until it triples in size (usually two hours).

Once it has tripled in size, transfer on the working space again and do the shaping with your palms again, then transfer in the panettone mould and let it rise until it gets to just a couple of fingers-space from the top.

Bake at 180°C for 45 minutes, making sure to check that it's not browning too quickly (if so, cover with some aluminium foil) and that a skewer inserted in comes out clean. Let it cool completely.

Prepare the glaze: add the cream in a pot and let it warm up, not boil, then remove from the heat. Add the white chocolate and mix until it's all melted and looks shiny. Add the pistachio cream and pour on the panettone, then drizzle with roughly chopped pistachios. We also added a swirl of pistachio cream on top to make it extra - we love pistachios around here.