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.