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With our Delícia Black Edition Springform Panettone Mold and our GrandCHEF Stainless Steel Pastry Board, making a delicious panettone or breakfast cake becomes much easier! Until 12/14/25, when you purchase both the Panettone Mold and the Pastry Board, shipping is free—take advantage of this offer now! Plus, the Panettone Mold is discounted to just €9.90 instead of €12.90 until 12/31/25—don’t miss out! Promotions are reserved for fidelity customers.
Make your own Panettone at home!
With our Delícia Black Edition Springform Panettone Mold and our GrandCHEF Stainless Steel Pastry Board, everything becomes much easier!
DELÍCIA BLACK SPRINGFORM PANETTONE MOLD
Thanks to its high-quality non-stick coating, the dough doesn’t stick and your cakes always come out golden and soft. Suitable for electric, gas, and convection ovens, it withstands temperatures up to 250 °C. It’s easy to clean with simple hand-washing and a small amount of detergent. Ideal for Christmas and for any occasion, perfect for panettones and breakfast cakes.
GRANDCHEF STAINLESS STEEL PASTRY BOARD
This pastry board can be applied to any work surface without changing its height and is stable thanks to the removable non-slip guard. Made of stainless steel—an hygienic, easy-to-clean material—it can be used on both sides: the raised edge provides stability, or when flipped it prevents food from spilling over.
No time to make panettone? Try the Cinnamon Kulich Cruffin recipe you’ll find below!
Try this delicious recipe too!
Cinnamon Kulich Cruffin
Recipe created in collaboration with @cakeofgina_
Ingredients
Dough
- 300 g Manitoba flour
- 200 g all-purpose flour
- 150 g milk
- 20 g fresh brewer’s yeast
- 1 medium egg
- 2 medium egg yolks
- 120 g sugar
- 50 g butter
- Vanilla, lemon zest
- 5 g salt
Filling
- 100 g softened butter
- 3 tablespoons sugar
- 1 generous tablespoon cinnamon
Method
In the bowl of a stand mixer, combine the flours, milk, yeast dissolved in a little warm milk taken from the total (or crumble the yeast directly into the flour), sugar, and vanilla seeds.
Start mixing, then add the egg, the lightly beaten yolks, and finally the melted butter and salt.
Knead until the dough is elastic and well-developed (about 6 minutes). Shape it into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until almost doubled.
Prepare the filling by mixing the softened butter with the sugar and cinnamon.
Roll out the dough on the pastry board lightly dusted with flour, forming a rectangle as thin as possible, and spread the cinnamon butter over it.
Roll it up and cut it lengthwise in half, leaving one end attached. Twist the two strands to form two spirals, overlap them, and place in the mold.
Let rise until doubled.
Bake at 175°C for 30 minutes, then continue for another 20 minutes at 165°C, covering with foil to prevent over-browning.
