Italian Christmas Bread with Eggnog Glaze recipe
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Ingredients
- ½ cup hazelnuts 1 cup eggnog, plus 1 tablespoon eggnog 2 tablespoons white sugar ½ teaspoon salt 3 tablespoons butter, softened 1 egg 1 egg yolk 3 cups bread flour 1 ½ teaspoons instant yeast 2 tablespoons anise seed 1 teaspoon ground cinnamon ½ cup confectioners' sugar 1 tablespoon eggnog
Nutrition Info
- 195.2 caloriescarbohydrate: 28 gcholesterol: 39.3 mgfat: 7.2 gfiber: 1.3 gprotein: 5.2 gsaturatedFat: 2.6 gservingSize: -sodium: 102.9 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Italian Christmas Bread with Eggnog Glaze
Directions
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Preheat an oven to 350 degrees F (175 degrees C).
Spread hazelnuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan from the oven, transfer the nuts to a bowl, and let them cool.
Place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. Program the machine for a basic cycle with the crust as \"medium.\" Press start. Do not use the delay timer.
Place the cooled toasted hazelnuts into the machine between Knead Cycle 1 and Knead Cycle 2. When the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.
Prepare the glaze by combining the confectioners' sugar and eggnog in a bowl, mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.