Easiest Way to Make Best Flour For Panettone

Lemon-Glazed Panettone (Italian Easter Bread)

The panettone is done when the internal temperature.

Recipe Summary 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.

Ingredients | Best Flour For Panettone

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

Directions

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.

Info | Best Flour For Panettone

prep: 20 mins cook: 30 mins additional: 3 hrs 5 mins total: 3 hrs 55 mins Servings: 20 Yield: 2 loaves

TAG : Lemon-Glazed Panettone (Italian Easter Bread)

Bread, Yeast Bread Recipes,