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Eat these buns get pregnant at home it has become a real delicacy. And not because it takes a lot of work to make them but because in Parma, and I think in the rest of Italy, there is no chorizo!

Incredible but true. They have a lot of delicious sausages (prosciutto, salami ...) a tremendous variety of cheeses (parmesan, ricotta ...) but they don't have sausage.

Fortunately, the last time we were in Spain we brought a few strings from Brihuega and thanks to that today we will have a luxury snack.

Preñaos buns are very easy to make although, like everything panThey need their time to rise. The ideal is to make them with fresh chorizo ​​and, if they are eaten warm, freshly made, they are the ultimate. But if you don't feel like filling them with chorizo ​​(or you don't have it) you can substitute it for cheese or whatever you can think of. And another advantage, you can freeze them.

To accompany it, what do you think of a poured natural cider? Those of us who cannot, we will enjoy the same with this special apple juice that Irene taught us.

The recipe for the preñaos is taken from the book "Simply spectacular" and in this case they have not made a mistake with the title. Enjoy them!

Equivalences with TM21

Thermomix equivalences

More information - Special apple juice

Discover other recipes of: General, Dough and Bread

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  1.   patricia said

    Hello, they look very good .. and what I liked the most is that they can be frozen!… At what point should they be frozen? before or after the last volume increase?

    1.    patricia said

      and another question .. better to freeze them with or without filling ???

      1.    Ascend said

        Hi Patricia,
        I freeze them once baked for convenience. But you can also fill them, wait for them to do the second lift and freeze them. You'll tell me how they turn out!

  2.   Christina F. said

    I liked it a lot, but I want to ask you a question. In case of freezing it, after the second levitation, should it be allowed to defrost at room temperature, or can it be baked when you take it out of the freezer?

    1.    Ascend said

      Hi Cristina,
      I would let them thaw at room temperature and then bake them. If you want to bake them directly out of the freezer, what you can do is bake them a few minutes before freezing (7 min approx), then freeze them and when you are going to consume them you take them out of the freezer and put them directly in the oven to finish making .
      You will tell me!

  3.   Conchi said

    Very good, I made them yesterday, also I filled others with York ham and cheese, others with cocktail sausages (of the small ones) with a little ketchup, they came out very good ...

    1.    Ascend said

      How glad I am to read comments like this one. You did very well because the good thing about this recipe is that it has a lot of possibilities and it allows us to make little pregnancies to our liking.
      Thanks for telling us!

  4.   nuria said

    Well, I have them on the tray waiting for the night to come to bake them for dinner, I have already seen the questions about freezing and defrosting the buns… thank you and if they go well for the next birthday I will do them.

    1.    Ascend said

      How about those preñaos? Tell me tell me…

  5.   MIGUEL said


    1.    Ascend said

      Hi Miguel,
      I don't remember exactly but it could be about 20 more or less… I know that I use two baking trays and I make them in two batches, because you have to leave a separation between them so that they don't stick when they rise.
      A greeting!

  6.   Hope said

    Hello, I do not have chorizo ​​at home, do you think they will come out well with chistorra, or will they be very fat?

    1.    Ascend said

      Hi Esperanza,
      Do not hesitate, do it with chistorra that will look great on you. What envy you give me, with how rich the chistorra is !. These Italians don't know what they are missing ...
      Then tell me if you liked them, okay?

  7.   Yolanda camacho said

    a question: do they have to be made with bread flour?

    1.    Ascen Jimenez said

      Hi Yolanda,
      With strong flour they are very good. If you only have the normal one, try trying to make them. Let them hold more time, see how it goes.
      In any case, it used to be more difficult to find strength flour but now it is already in many supermarkets.
      I hope you like them.
      A hug!

  8.   Covi said

    With normal flour they come out great and it is not necessary to have so many different flours covithermo

    1.    Ascen Jimenez said

      Well great then, Covi. Maybe sometimes we get too complicated ... Thank you for your contribution!
      A hug

  9.   snows said

    Hello, I made them with nocilla and others with chistorras. And those of the nocilla were dying.

    1.    Ascen Jimenez said

      Ufff those of nocilla would seem Bollicaos 🙂 How rich !!!
      A kiss, Nieves!

  10.   Carmen said

    On Friday I made them with chorizo, sweet ham and cheese, and franfurters. A total success hot they are delicious. To make double, can it be done with double the amounts or better to do it in two batches?

    1.    Ascen Jimenez said

      Great, Carmen! How glad I am 🙂
      I would tell you that it is better to do it in two batches since if you double the amount I do not think it will fit in the glass.
      A hug!

  11.   Ely said

    If you bake them from the pull. And you need it for an excursion it can be used environmentally
    Without having to heat
    It is that it is early morning when we go on an excursion and there is no oven

    1.    Ascen Jimenez said

      Hi Ely,
      Yes, yes, no problem !!
      I hope you like them 😉

  12.   Lola said

    I am celiac, can I make them with corn flour?

    1.    Mayra Fernandez Joglar said

      Hello Lola:

      It is true that corn flour does not contain gluten but if you use only this type of flour the recipe will not work out. If you do not have your own gluten-free bread flour recipe, I recommend that you use a bread flour type Hacendado, Proceli, Schar, etc.

      Cheer up, I know that the challenges to cook gluten-free are constant !!


  13.   Moses R said


    I have made the recipe as you indicate but I made a small mistake, I added baking powder instead of pressed yeast. Even so I continued with the steps of the recipe and I have to say that once baked the result is incredible. I do not remember having tasted such a tender and rich dough.

    In my case, I have filled them with chorizo ​​and a few pieces of cheese and I have made them medium / large, so I have got 5 generous buns.

    They are scared !!

    Thank you
    All the best

    1.    Ascen Jimenez said

      Good, Moses! At home we like them a lot. If you usually use dry, granulated baker's yeast, next time add 10 grams.
      Thank you very much for writing us.
      A hug

  14.   Nat said


    Tuesday was field Tuesday in Oviedo and it is a tradition to eat a pregnant bun. After trying a lot of recipes all these years that did not convince me, I made this one. A marvel! Thank you very much for sharing it, I will always use it!

    1.    Mayra Fernandez Joglar said

      Great Natalia !!

      I'm glad you enjoyed the recipe and the party !! 😉