Lemon-Glazed Panettone (Italian Easter Bread)

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.



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.


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.

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