Eaten in Italy at Christmas and Easter, this lemon-glazed panettone sweet bread is filled with golden raisins and topped with sugared almonds.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
247 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until golden, about 30 minutes.
Step 2
Combine warm water and yeast in a medium bowl. Let stand for 5 minutes.
Step 3
Stir in 1 cup flour. Cover the bowl and let rise in a warm place for 30 minutes.
Step 4
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 5
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 6
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 7
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Combine almonds and remaining 1/4 cup sugar in a small bowl.
Step 8
Lightly brush the tops of the panettone with melted butter and sprinkle almond-sugar mixture over top.
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.
Ingredients
1 teaspoon vanilla extract
1 teaspoon salt
2 (.25 ounce) packages active dry yeast
2 large eggs
2 teaspoons grated lemon zest
1 cup warm water (105 to115 degrees F/40 to 45 degrees C)
1 tablespoon unsalted butter, melted, or more as needed
