Ingredients

• For the Bread:
• 1/2 cup hazelnuts
• 1 cup eggnog, plus
• 1 tablespoon eggnog
• 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 confectioners' sugar
• 1 tablespoon eggnog

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Instructions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
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 confectioners' sugar and eggnog in a bowl; mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.