Directions:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread hazelnuts evenly on a baking sheet. 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.
- Place the eggnog, 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.
- 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 confectioners' sugar and eggnog in a bowl; mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3118.23 Kcal (13055 kJ) | ||
| Calories from fat | 902.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 100.29g | 154% | |
|---|---|---|---|
| Cholesterol | 587.56mg | 196% | |
| Sodium | 1725.41mg | 72% | |
| Potassium | 1801.42mg | 38% | |
| Total Carbs | 478.45g | 159% | |
| Sugars | 157.01g | 628% | |
| Dietary Fiber | 17.99g | 72% | |
| Protein | 88.78g | 178% | |
| Vitamin C | 12.1mg | 20% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 26.6mg | 148% | |
| Calcium | 677.7mg | 68% | |
| Amount Per 100 g | |||
| Calories | 297.77 Kcal (1247 kJ) | ||
| Calories from fat | 86.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.58g | 154% | |
|---|---|---|---|
| Cholesterol | 56.11mg | 196% | |
| Sodium | 164.77mg | 72% | |
| Potassium | 172.03mg | 38% | |
| Total Carbs | 45.69g | 159% | |
| Sugars | 14.99g | 628% | |
| Dietary Fiber | 1.72g | 72% | |
| Protein | 8.48g | 178% | |
| Vitamin C | 1.2mg | 20% | |
| Iron | 2.5mg | 148% | |
| Calcium | 64.7mg | 68% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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