Ingredients for - Lemon-Glazed Panettone (Italian Easter Bread)
How to cook deliciously - Lemon-Glazed Panettone (Italian Easter Bread)
1. Stage
Combine warm water and yeast in a medium bowl. Let stand for 5 minutes.
2. Stage
Stir in 1 cup flour. Cover the bowl and let rise in a warm place for 30 minutes.
3. Stage
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. Stage
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. Stage
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. Stage
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Combine almonds and remaining 1/4 cup sugar in a small bowl.
7. Stage
Lightly brush the tops of the panettone with melted butter and sprinkle almond-sugar mixture over top.
8. Stage
Bake in the preheated oven until golden, about 30 minutes.
9. Stage
While the panettone are baking, beat powdered sugar, lemon juice, and vanilla extract in a bowl until smooth. Spread glaze on the warm panettone.
