How to Make Lemon-Glazed Panettone (Italian Easter Bread) - A Step-by-Step Guide

If you're looking for a delicious and impressive dessert to serve at your Easter celebration, look no further than this Lemon-Glazed Panettone. This classic Italian Easter bread is not only a beautiful addition to your holiday spread, but it's also a delightful treat that will have your guests coming back for seconds. With its light and airy texture, delicate lemon flavor, and sweet glaze, this Panettone is a must-have for any Easter gathering.

Originating from Milan, Panettone is a t...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 3 hrs 5 mins
  • Total Time: 3 hrs 55 mins
  • Servings: 20
  • Yield: 2 loaves

  • 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.
  • Nutrition

    247 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 32mg
    • Sodium: 126mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 5g
    • Vitamin C: 2mg
    • Calcium: 18mg
    • Iron: 2mg
    • Potassium: 90mg