Lemon-Glazed Panettone (Italian Easter Bread) recipe
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Ingredients
- 1 cup warm water (105 to115 degrees F/40 to 45 degrees C) 2 (.25 ounce) packages active dry yeast 4 ½ cups all-purpose flour, divided ½ cup unsalted butter ¾ cup white sugar, divided 2 large eggs 2 teaspoons grated lemon zest 1 teaspoon salt ¼ cup golden raisins ½ cup slivered almonds 1 tablespoon unsalted butter, melted, or more as needed 1 ½ cups powdered sugar, sifted ¼ cup freshly squeezed lemon juice 1 teaspoon vanilla extract
Nutrition Info
- 247.1 caloriescarbohydrate: 41.1 gcholesterol: 32.3 mgfat: 7.4 gfiber: 1.3 gprotein: 4.5 gsaturatedFat: 3.6 gservingSize: -sodium: 125.9 mgsugar: 18.3 gtransFat: : -unsaturatedFat: : -
Directions Lemon-Glazed Panettone (Italian Easter Bread)
Directions
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Combine warm water and yeast in a medium bowl. Let stand for 5 minutes.
Stir in 1 cup flour. Cover the bowl and let rise in a warm place for 30 minutes.
Meanwhile, beat butter in a large bowl until soft. Gradually add 1/2 cup sugar and blend until light and creamy. Beat in eggs, one at a time. Mix in lemon zest and salt. Beat in flour-yeast mixture that was resting, along with raisins.
Gradually add remaining 3 1/2 cups flour, then beat dough for 5 minutes. Cover the bowl with a clean cloth and let rise in a warm place until almost doubled, about 2 hours.
Generously grease two 9-inch tube pans. Punch down the risen dough and divide it in half. Place each half in a prepared tube pan and let rise until puffy, about 30 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Combine almonds and remaining 1/4 cup sugar in a small bowl.
Lightly brush the tops of the panettone with melted butter and sprinkle almond-sugar mixture over top.
Bake in the preheated oven until golden, about 30 minutes.
While the panettone are baking, beat powdered sugar, lemon juice, and vanilla extract in a bowl until smooth. Spread glaze on the warm panettone.