Frosted Italian Anise Bread
A tender and fluffy bread infused with warm spices and sweet anise, topped with a delightful frosting and festive nonpareils.
Ingredients
For the Bread
- 3 cups all-purpose flour (divided) Fresh flour brings structure to your bread, so measure carefully for the best results.
- 1/4 cup granulated sugar This is the sweet base that supports the rich flavors of the bread and balances the spices.
- 1 teaspoon salt Essential for enhancing flavor, a pinch goes a long way.
- 1 package rapid rise yeast (0.25 ounce) This helps the dough rise quickly, resulting in a fluffy loaf.
- 2/3 cup milk Warm milk activates the yeast and adds moisture, making the bread tender.
- 1 teaspoon anise extract This is the star ingredient that gives the bread its signature flavor.
- 2 tablespoons butter (at room temperature) Using softened butter helps incorporate it into the dough easily.
- 2 large eggs These add richness and help bind the dough together.
- 1 large egg (beaten for brushing over the loaf) This wash gives your bread a beautiful golden crust.
- 2 tablespoons milk (for brushing) This extra splash helps create a nice shine when brushed on the bread.
For the Frosting
- 1 tablespoon light corn syrup It adds a subtle gloss to your frosting.
- 1 tablespoon butter (melted) Richness in the frosting ties all the flavors together.
- 1 1/2 cups powdered sugar This sweet component forms the base of your decadent frosting.
- 1/2 teaspoon anise extract Another hint of anise for depth in the frosting.
- 1/2 teaspoon vanilla extract This complements the anise, creating a well-rounded flavor.
- Multi-colored nonpareils These sprinkles add a pop of color, making your finished loaf visually appealing.
Instructions
Making the Dough
- In a large bowl, combine 1 cup of flour, sugar, salt, and yeast. Whisk together until well blended.
- In a small saucepan, warm the milk and anise extract over low heat until it reaches about 110°F.
- Make a well in the center of the flour mixture, pour in the warmed milk mixture, and swirl together with your clean hand until combined.
- Mix in the butter and eggs, one at a time, then gradually mix in the remaining flour until the dough begins to pull together.
- Turn the dough out onto a floured surface and knead until soft but elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
Shaping and Rising
- Cut the dough into halves, roll each piece into a ball, then shape into two long pieces about 18 to 20 inches long. Pinch the top ends together, twist, and form into a ring, pinching the bottom ends.
- Place the loaf on a greased baking sheet, cover with a damp towel, and allow it to rise until doubled, about 1 hour.
Baking
- Preheat your oven to 350°F. Brush the beaten egg over the loaf and bake until golden, about 20 to 25 minutes. Keep an eye on it to prevent burning!
- Once baked, transfer the loaf to a wire rack to cool completely.
Frosting
- In a small bowl, combine all frosting ingredients and drizzle over the cooled loaf.
- Immediately sprinkle with nonpareils and let the frosting set before slicing.
Notes
Store in an airtight container at room temperature. For leftovers, wrap tightly in plastic wrap and freeze. Thaw at room temperature.