About this recipe:This is the traditional Italian Christmas bread with a twist. It's flavoured with egg nog, anise seeds and cinnamon, dotted with hazelnuts and drizzled with an egg nog icing.
Nancy Ann R.
Makes: 1 loaf
For the Bread
250ml egg nog
2 tablespoons caster sugar
1/2 teaspoon salt
50g butter, softened
1 egg yolk
410g bread flour
1 1/2 teaspoons easy bake yeast
2 tablespoons anise seeds
1 teaspoon ground cinnamon
For the Glaze
60g icing sugar
1 tablespoon egg nog
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Method Prep:25min › Cook:3hr › Ready in:3hr25min
Preheat oven to 180 C / Gas 4.
Spread hazelnuts evenly on a baking tray. Bake until lightly toasted, about 5 to 7 minutes. Remove from the oven, transfer the nuts to a bowl and let them cool.
Place the egg nog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seeds and cinnamon into the bread machine. Set the machine for a basic cycle with the crust as "medium." Press start. Do not use the delay timer.
Place the cooled toasted hazelnuts into the machine between Knead Cycle 1 and Knead Cycle 2. When the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.
Prepare the glaze by combining the icing sugar and egg nog in a bowl; mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.