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Italian Christmas Bread with Eggnog Glaze
Italian Christmas Bread with Eggnog Glaze
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
190 minutes
Make a festive Christmas bread with anise seeds and hazelnuts in the bread machine.
Ingredients:
  • 0.5 cup hazelnuts
  • 1 cup eggnog, plus
  • 1 tablespoon eggnog
  • 2 tablespoons white sugar
  • 3 tablespoons butter, softened
  • 1 egg
  • 1 egg yolk
  • 3 cups bread flour
  • 1.5 teaspoons instant yeast
  • 2 tablespoons anise seed
  • 1 teaspoon ground cinnamon
  • 0.5 cup confectioners' sugar
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Evenly lay out hazelnuts on a baking sheet and bake until lightly toasted, approximately 5 to 7 minutes. Transfer the nuts to a bowl after removing them from the oven, allowing them to cool.
  • Add the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. Select the basic cycle with medium crust setting and start the machine immediately, avoiding the delay timer.
  • Add the cooled toasted hazelnuts to the machine between Knead Cycle 1 and Knead Cycle 2. Once the baking cycle is complete, promptly take the bread out of the pan and let it cool on a rack.
  • Combine confectioners' sugar and eggnog in a bowl until smooth. Ensure it has a drizzling consistency before pouring over the cooled bread.

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