I
have never baked or ate a Panettone before. When I was challenged by Canadian Living to make a
Chocolate-Hazelnut Panettone I could not wait to start. A Panettone is a sweet
bread loaf originally from Milan. I have not been to Italy yet and could only
imagine the delicious pastries that they bake. As a tradition they usually
prepare the Panettone for Christmas and New Year.
The Kenwood Chef Kitchen Machine that
I received is the right tool to use to make this bread. Did I tell you how
amazed I am with this machine? It is a mixer, whisker and kneader. When I
started baking, years ago, I only had one hand mixer in the kitchen. It's a
dream come true to be able to use this machine to save me time in the kitchen. You
can also get additional attachments such as a blender or food processor that
work right on top of the machine and more attachment for making homemade ice
cream or pasta. You can find out more about the Kenwood Chef at kenwoodworld.ca.
You
will need a full day to make the Panettone. The first step is to mix the milk
with the yeast and let stand for 10 minutes. Once done you will make a sticky
dough and let rise in a warm place for 1 ½ hours. Then with the whisk attached
to the Kenwood Chef Kitchen Machine beats the eggs with sugar, hazelnut
liqueur, vanilla and salt until pale yellow.
This
whisk worked really well and it added volume to the mix. In no time it was foamy
and had doubled.
The next step is to add the yeast dough and flour to the eggs. Changing
out the whisk to the dough hook on the Chef made my life easier because it did
all the kneading for me. The result was beautiful, smooth dough.
This Panettone recipe has chocolate chips and hazelnuts in it.
They are folded in at the end using the dough hook.
Once done, the dough needs another 2 hours to rise, in a
draft-free area, until doubled in size. I left the dough in the bowl of the mixer
and covered it with plastic wrap.
After 2 hours the dough needs to be shaped into a ball and placed
into a large Panettone mould for one last rise. I did not have the Panettone
mould and used a lunch paper bag. It worked really well. After this last rise
all that is left to do is to bake your Panettone. It took 75 minutes for mine
to bake.
After one hour my husband and son could not wait to taste this
dessert. They were impressed by how beautiful it looked. After the first bite
they both said that it was very good. They would like me to make more and I gladly
will since my Kenwood Chef will do
most of the work for me. I can see now why it's a tradition for the Italians to
eat Panettone and it might become mine!
Disclaimer: This is a
sponsored post by Canadian Living and Kenwood. There was no requirement to produce a
positive review of this recipe. All opinions are my own.
