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You already know that my obsession during these dates is the roscon de reyes but this year i wanted to try this typical candy from our neighboring country: Italy. Specifically, it is typical of Milan, although we have almost made it ours, as we can find it in most supermarkets.
I decided to try the recipe from the book "Expectacular with Thermomix®" and it turned out great. Although the recipe says that there are about 3 panettones, I advise you to make with that amount only 2 panettone so that they come out more above the mold that, in my point of view, makes it more beautiful.
The molds You can buy them in specialized confectionery stores or by Internet.
The panettone is a bun made with a dough brioche type, with raisins and candied fruits. Although we can also find it with chocolate chips. I prepared it in both versions. Instead of adding the nuts in the last step of the dough into the Thermomix®, I decided to remove the dough, divide it in two and add the nuts to one and the chocolate chips to another, kneading it very well so that they were well integrated in the mass.
I particularly liked the one with nuts. I put chopped walnuts, raisins and dried apricots. However, with children, the one that triumphs the most is the chocolate one.
It is a cake that has a sourdough and you have to respect the rising times of the dough. As in the roscon de reyes I advise you a lot patience and that you do it without haste because the masses need their times and it is not always the same. It depends a lot on the temperature of the kitchen and even the ingredients.
Encourage you to try it because they come out great, your families are sure to be delighted with this recipe.
More information - Roscón de Reyes
Adapt this recipe to your Thermomix® model
At home the whole family met on the 25th. (About 30); and as always we eat until we almost burst, but you can never miss the Pannettone. Thanks Silvia; of course I will try to do it; I'll tell you how.
By the way, which is the page where you bought the molds ...?
Do you already know the page of the molds?
put it by fi k I want to do it thanks kiss you
Joaquín, I bought the molds on the kneading website. The size is medium. I hope they look great on you. You will tell us.
I bought the mold in a special hospitality store in Collado Villalba de Madrid, in polygon P-29.
How good, Silvia !. Looking at the photos I am already encouraged to take them this year. They have been spectacular. Kisses.
They are very good, they will come out great !!
Where can i get the molds? Because they are much larger than normal
I have obtained them on the web the kneading. I bought the medium size.
Incredible, what photos! It looks spectacular. Congratulations teacher!
Thank you beautiful, even if you are not very sweet, you have to try this one. It comes out very rich, you have to surprise your family with it at this time.
Well, I want to do it but I don't know where to buy the molds, could you put the page where you bought them? Thank you nice and continue like this, you are a professional, a kiss
I bought them online at the bakery, but they have already told me that they can also be bought at comercial minguez.
Thank you nice for your help, keep doing delicious things, you have me hooked hahahaha, a kiss
Hello Silvia, it is good that you are already starting with the ideas for Christmas… I was looking forward to them. The photo is great, with a desire to cross the screen and eat it ... Panettone always appears in my house at this time, so it would be great to do it myself, but of course, I do not have such a high mold, I will try to look for it, but in the case not find it ... I imagine it would not fit as well in another mold, right? or some home remedy. A kiss and thank you for giving us a little advance the essence of Christmas.
Sandra I am glad you like that we are already starting with the ideas for Christmas menus, but at this time we hardly have time and it is better to plan our recipes little by little.
The molds for the panettone are made of disposable paper and I bought them at the bakery online.
An alternative would be to line the inside of a tall container such as a charlotte or souffle mold with greaseproof paper.
Even with skill and time, you can also make the panettone mold at home, reinforcing the base with cardboard and using adhesive tape suitable for baking.
All the best
Hi Silvia, thanks for your idea. I think I'm going to have to resort to it because I can't get the mold… or in the English Court that I always end up there when it's hard for me to find something. It does not seem complicated what you tell me about lining a high mold and I will try, yes ... from now on to do practice and look great those days. he he
A kiss and looking forward to seeing your next recipe ………
Hi Silvia, I don't know if I'm "blocked" or what is wrong with me ... but I don't understand the last part, when you say "let me hang upside down", would you please clarify?
By the way, although I don't lavish myself much, I'm addicted to your website, you are really magnificent! Congratulations!
Hello, I like this recipe, but I have a question, can I replace the orange blossom water with another essence or not put it ??? Where can I find it? Thanks
Loli, I would try not to substitute it as in the roscón de reyes because it gives it a special touch. They are sold in large supermarkets or in the pharmacy, but tell them that it is for food use.
Hello Silvia!
What a joy! I really wanted to get this recipe. This week that I am going to have a little time I am going to try it. Thanks a lot.
You will tell us how it fits you. In my house it has been very successful.
All the best
But that's good, I'm going to make this recipe, because I love "panettone", and now I'm not going to miss it, because it's delicious ... I hope it turns out well for me.
Silvia, although I don't write much, I always follow you because it is a place where you clarify many things to me… I love it….
There ... sorry but I wanted to ask you how I can download the recipe in PDF, because I think I will download some like this ... Thank you
Nuria, under the title of each recipe, before the photo you have a button on the left that says "print recipe", click there and so you can print it.
the recipe perfect !!! I just bought molds, flour and yeast in the dough… I only need one thing, just like olalla I don't understand the last step… could you explain it again? I think about it, but I don't understand about the skewer stick, the canning jars… thank you !!!!!!!!!!
the first step (sourdough), more or less, how long did it take for the dough to double in volume ???
how much question !!!!!
I'm looking forward to the molds to do it.
a hug and congratulations on your blo, I love it!
Hello
There are several pages where you can get the molds. In »El amasadero.com» they have them in various sizes.
Hello Silvia:
I did it yesterday following your steps, but it tastes like roscón de reyes, not panettone; not ostante was of vice, it has not given me time nor to take a miserable photo of him.
sorry Sorry sorry.
It is not enough that
Hello, Gloria called me, I am receiving an email about all the recipes, I am grateful for that, and at this moment I am interested in panettone, could you tell me when you talk about sourdough is to make that mixture first and then I put it together with the other ingredients, but thanks to news, Glory.
Hello, Gloria,
you're right!!. Sourdough is a kind of "pre-dough" that is made and then included as if it were another ingredient. It is very simple to do, you just have to follow the indications.
We hope you dare to do it!
Kisses!
It looks so good!! I am looking forward to doing it, I have already bought the molds in the dough but I have a little doubt, I want to make it with chocolate chips but you don't put the amount, just put the nuts, is it the same? They are also macerated in rum? Thank you very much for clarifying it.
Greetings and continue publishing recipes, they help us a lot to those who are starting ...
Hello, what measure of mold have you used ???? I have several options and I do not know what paper to buy. Thanks
Hello, Martha,
The mold used for this recipe is 13 centimeters in diameter at the base and 10 centimeters high.
Take care!
It is terrific.
I was a bit dull for not daring to put so much fruit on it, and for not using pannettone molds, but I had wanted to try for years, to give up the vice I have with industrialists and I have loved it.
Thank you very much
How nice, Jesus! Well, you'll see, the next one you are going to embroider 😉
Thanks for telling us.
Happy Holidays!
Good afternoon, the molds are sold at «La Boutique de las Tartas» in Don Benito (Badajoz)… I bought it this morning and I will make my first attempt when I have my first huekiiinnnn… .hehehe
Greetings «La Petite Blanche» 😉
Hello everyone. The molds can be purchased at El Horno de Babette (Madrid). I don't remember the exact street but it has a website and you can see it there.
I made your panettone recipe and the truth is that when I did it, I was surprised by the enormous amount of yeast that the recipe called for, in total, 50 grams. The result has been a bun, which is not at all like a panettone, the dough vaguely resembles the roscón de Reyes and on top of it bitter, due to the excess of yeast. A shame on the time and money that I have lost with this recipe.
Hello Monica,
I'm sorry that happened to you. And you're absolutely right, it's too much yeast. I put the link to another recipe: http://www.thermorecetas.com/panettone-2/
This recipe that I put requires a long time to rise but it is very rich (it is tested by me and it appears in an Italian Thermomix book).
A hug!
Hello, I have read all the comments and I see that there is no answer regarding that "it is allowed to cool upside down". Could you help me with that? Thanks.
Hi Susan!
There are pastry chefs who turn it upside down and others who don't ... The difficult thing about turning it upside down at home is finding the method. You can pierce it with a long needle and support its ends on a couple of tall surfaces.
However, if you let it cool without turning it over, it looks good too.
A hug!