Having no molds panettone, my husband made me homemade molds with cooking parchment paper.
I know that this recipe is not in this time of year is a Christmas recipe, recipe caught in this page. the bakehouse
and blog http://www.elamasadero.com/tienda_el_amasadero/
http://www.elmonstruodelasgalletas.com/ 
First let's make a Poolish or sponge. It is a preferment which helps enhance the flavor, maturity and conservation of leavened masses. Do your thing 24 hours in advance, but if we have not planned, just do about 2-3 hours earlier. If stored in the refrigerator the day before, remember that we have to remove at least 2 hours prior to mixing with the dough.
Poolish Ingredients:
- 125 grams of bread flour,
- 12.5 grams of fresh yeast (or 6 grams of dry baker's yeast),
- 100 ml. water. Preparation
Poolish:
Dissolve the yeast (if we are to use the fresh pressed) in a little water. Then mix in a bowl of water where we have dissolved the yeast, flour and remaining water. It is a sticky and wet, is as it should be. We leave at room temperature and when we see that the yeast begins to act we cover the bowl with transparent paper and we put in the fridge, where we can store up to 2-3 days, but remember out at least a couple of hours before use. The appearance of poolish bubbly is usually something like that.
Ingredients for the rest of the mass of panettone:
- 250 gr. bread flour.
- 12.5 gr. of strawberry yeast (or 6 grams of dry yeast bread).
- 75 gr. sugar.
- 100 gr. butter.
- 1 egg.
- 1 buds.
- 50 ml. milk.
- a pinch of salt.
- 150 gr. chocolate chunks (to choose the kind that we like).
- 1 egg painting. Panettone mass
Development:
Dissolve the yeast in part of milk that we have measured or weighed.
Melt butter. Daniel annotation -> butter should not melt, I skipped that step ... I meant that you have to soften, it is best to leave it at room temperature a couple of hours or if not, you can also work in a bowl and the best hands, our warm weather puts ointment once ...;)))
Mix all ingredients (except chocolate), flour, baking powder, butter, sugar, eggs, yolks, milk and salt. Knead well and add the poolish. Should be smooth and elastic dough, so we must work for about 15-17 minutes, and probably we will have to add a little flour to help us not stick to your hands and go obtain the desired texture.
Add the chocolate to the dough. We already have heavy cutting. Once we
chocolate blended with mass, we cover and let rest until doubled in volume (with a temperature of 25-27 degrees will take about 30-40 mintues).
When the dough has doubled in size Taken from the bowl, give him another small mixing to remove air and divide as we want the large panettone. The minipanettones are delicious, for these mini panettone can use a large muffin tin. Grease the pan, fill 1 / 3 of the mold cavity and let double in size again. While waiting for the second proofing put to preheat the oven.
Finally paint the panettones before placing them in the oven, are within about 20 minutes at 175 º when we finally opted for minipanettones. If we do have to leave large panettone bake 35 to 40 minutes.
