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 calories
carbohydrate: 41.1 g
cholesterol: 32.3 mg
fat: 7.4 g
fiber: 1.3 g
protein: 4.5 g
saturatedFat: 3.6 g
servingSize: -
sodium: 125.9 mg
sugar: 18.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

  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.

  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.

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

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

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

  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.

Recipe Yield

2 loaves

Recipe Note

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.

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