Lemon-Glazed Panettone (Italian Easter Bread)

Name: Lemon-Glazed Panettone (Italian Easter Bread)
Cook time: 30 min
Yield: 2 loaves
Cuisine: United Kingdom
Ingredients: 1 cup warm water (105 to115 degrees F/40 to 45 degrees C); 2 (.25 ounce) packages active dry yeast; 4\u2009½ 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\u2009½ cups powdered sugar, sifted; ¼ cup freshly squeezed lemon juice; 1 teaspoon vanilla extract

It is almost Easter. This would look very nice on your Easter goody platter. This is a very good panettone that we make at Easter and Christmas. Takes a little time but so worth it. Also very good toasted and freezes well.

INGRIDIENT

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

DIRECTION

Step: 1

Combine warm water and yeast in a medium bowl. Let stand for 5 minutes.

Step: 2

Stir in 1 cup flour. Cover the bowl and let rise in a warm place for 30 minutes.

Step: 3

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.

Step: 4

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.

Step: 5

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.

Step: 6

Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Combine almonds and remaining 1/4 cup sugar in a small bowl.

Step: 7

Lightly brush the tops of the panettone with melted butter and sprinkle almond-sugar mixture over top.

Step: 8

Bake in the preheated oven until golden, about 30 minutes.

Step: 9

While the panettone are baking, beat powdered sugar, lemon juice, and vanilla extract in a bowl until smooth. Spread glaze on the warm panettone.

NUTRITION FACT

Per Serving: 247 calories; protein 4.5g; carbohydrates 41.1g; fat 7.4g; cholesterol 32.3mg; sodium 125.9mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.

(Big as a) Cathead Biscuits Author : Susan Gamble

100 Percent Whole Wheat Bread Author : Ed

100% Whole Wheat Peanut Butter and Jelly Bread Author : dalemcginnis

3-Ingredient Lemon Scones Author : purplepiscean

40-Minute Dinner Rolls Author : ShadowBolt

4H Banana Bread Author : Pat Heldenbrand