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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.



Original recipe yields 20 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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 Facts

247 calories; 7.4 g total fat; 32 mg cholesterol; 126 mg sodium. 41.1 g carbohydrates; 4.5 g protein; Full Nutrition