Sweet Anise Bread with Egg Nog

    3 hours 25 min

    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.

    9 people made this

    Makes: 1 loaf

    • For the Bread
    • 70g hazelnuts
    • 250ml egg nog
    • 2 tablespoons caster sugar
    • 1/2 teaspoon salt
    • 50g butter, softened
    • 1 egg
    • 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

    Prep:25min  ›  Cook:3hr  ›  Ready in:3hr25min 

    1. Preheat oven to 180 C / Gas 4.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

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    Reviews in English (6)


    This bread is so delicious and easy to make. I was afraid the with 2 T. of anise seed it would be a bit too much spice but it turned out so good!  -  17 Dec 2009  (Review from Allrecipes US | Canada)


    Everyone loved this bread and the glaze was an extra special touch! I loved it warmed with honey butter!  -  21 Dec 2009  (Review from Allrecipes US | Canada)


    Amazing fresh out of the machine! The Glaze makes it. It didn't mention, but I slightly chopped the nuts with their skins on (I had trouble skinning them), all turned out well.  -  18 Dec 2010  (Review from Allrecipes US | Canada)