• 600 g (21oz) HARIMSA STRONG WHEAT flour.
  • 60 g (2oz) fresh yeast (or 30 g (1oz) dry yeast).
  • 150 ml water.
  • 100 ml milk.
  • 100 g (3.5oz) melted butter.
  • 100 g (3.5oz) sugar.
  • 2 tsp salt.
  • For the icing: a mix of wet sugar and beaten egg.


Mix the yeast with the HARIMSA Strong Wheat Flour.

Stir in a different bowl the milk, the water, the sugar and the melted butter. Add the salt and 300 grams of flour. Knead gently for one minute (15 seconds if you use a machine).

Add the rest of the flour and continue kneading for 5 minutes (3 minutes with a kneading machine) until the dough is formed.

Divide the dough in 50-gram round pieces. Place them in a slightly grased oven tray. Cut the center of the dough pieces with a sharped knife and sprinkle them with sugar. Finally, brush them with the beaten eggs.

Allow it to rest in a warm place until each piece doubles in size (around two hours). Preheat the oven to 180º.

Bake for 15 minutes until the buns are properly baked and coloured.



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