Ingredients for the sourdough:
  • 150 g (5oz) HARIMSA Strong Wheat flour.
  • 20 g (0.7oz) fresh yeast or 10 g/1 tsp dry yeast.
  • 100 ml Water                                                                                               
Ingredients for the rest of the recipe:
  • 400 g (14oz) HARIMSA Strong Wheat flour.
  • 30 g (1oz) fresh yeast or 15 g/2 tsp dry yeast.
  • 120 g (4oz) butter.
  • 200 g (7oz) sugar.
  • 5 eggs.
  • 130 ml milk.
  • 1 tsp salt.

Special kitchen accessories:

  • A round and tall 25-cm-diameter mould.


The sourdough must be prepared a day in advance.
Place all the sourdough ingredients in a bowl and knead them glently together.
Once the dough is formed, put it into a plastic bag with enough air in it and then allow to rest in the refrigerator for at least eight hours.

Stir the eggs with the milk, sugar, butter and salt and mix it with the sourdough and knead with the rest of the flour and the yeast.

Place the final dough in the Panettone mould and allow to rest in a place between 30º and 35º C for around two hours. Once the fermentation is finished, brush the surface of the dough with melted butter. Bake in a oven preheated to 180º C during one hour until golden (keep an eye for the Panettone not getting burnt on top).


You can add lemon or orange shavings to the dough to improve the aroma and flavour.

It is also possible to add sweet wine, raisins, candied fruits or chocolate chips.


Roscón de Reyes Bollos Suizos


HARIMSA - Special flour for making bread, cake, pancakes, pizza, churros, muffins. Flour batter and organic products.

Privacidad Aviso Legal