Hazelnut Egg Nog Bread

Hazelnut Egg Nog Bread

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This recipe is a variant on Italian anise bread, easy to make in the bread machine and perfect for Christmas. It uses egg nog for a delicious sweet flavour and heavenly aroma.

Nancy Ann R.

Makes: 1 loaf

  • For the Bread
  • 1/2 cup hazelnuts
  • 1 cup plus 1 tablespoon (270ml) egg nog
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 3 tablespoons butter, softened
  • 1 egg
  • 1 egg yolk
  • 3 cups bread flour
  • 1 1/2 teaspoons instant yeast
  • 2 tablespoons anise seed
  • 1 teaspoon ground cinnamon
  • For the Glaze
  • 1/2 cup icing sugar
  • 1 tablespoon egg nog

Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

  1. Preheat an oven to 180 degrees C.
  2. Spread hazelnuts evenly on a baking tray. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan 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 seed and cinnamon into the bread machine. Program 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 eggnog in a bowl; mix well. It should be drizzling consistency. Drizzle the glaze on the cooled bread before slicing.

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