How to make the best CLASSIC PANETTONE RECIPE🎄RITA CHEF | Step-by-step.

Опубликовано: 10 Июнь 2026
на канале: RITA CHEF CHANNEL

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SUBTITLES IN YOUR LANGUAGE. INGREDIENTS IN INFOBOX.
🔎Today, let's prepare together a wonderful CLASSIC PANETTONE WITH BIGA. It is very fragrant, well-alveolated and super soft.
🇬🇧 INGREDIENTS FOR A 1KG MOLD:
Biga:
180 gr of W400 technical flour
90 gr of water
2 gr of fresh brewer's yeast
Aromatic Mix:
15 gr of honey
Zest of 1 organic orange
Zest of 1 organic lemon
Vanilla powder
Dough:
All the Biga
230 gr of W400 technical flour
60 gr of cold water
8 gr of fresh brewer's yeast
1 egg + 2 egg yolks (Total weight 90 gr)
110 gr of sugar
100 gr of Bavarian butter
4 gr of salt
Aromatic mix
80 gr of candied orange
80 gr of raisins
BAKE IN A PREHEATED STATIC OVEN AT 160° FOR 50 MINUTES.
DO THE TOOTHPICK TEST AT THE END OF COOKING.
🇬🇧 INGREDIENTS FOR A 1KG MOLD:
Chariot:
180 gr of W400 technical flour
90 g of water
2 g of fresh yeast
Aromatic Mix:
15 g of honey
Zest of 1 organic orange
Zest of 1 organic lemon
Vanilla powder
Dough:
The whole Chariot
230 gr of W400 technical flour
60 g of cold water
8 g of fresh yeast
1 egg + 2 egg yolks (Total weight 90 gr)
110g of sugar
100 g Bavarian butter
4 g of salt
Aromatic mix
80 g of candied orange
80 g of raisins
BAKE IN A PREHEATED STATIC OVEN AT 160° FOR 50 MINUTES.
DO THE TOOTHPICK TEST AT THE END OF COOKING.
🇫🇷 INGREDIENTS FOR A 1KG MOULE:
Char:
180 g of W400 technique flours
90 g of water
2 g of fresh ingredients
Aromatic blend:
15 g of honey
The zests of 1 organic orange
The zests of 1 organic citron
Vanilla powder
Pate:
The ensemble du char
230 g of W400 technique flours
60 g of froide water
8 g of fresh ingredients
1 oeuf + 2 jaunes d'oeufs (Poids total 90 gr)
110 g of sugar
100 g of Bavarian beurre
4 g of sel
Aromatic blend
80 g of confited orange
80 g of dried raisins
SEW IN A FOUR STATIQUE PRECHAUFFÉ À 160° PENDANT 50 MINUTES.
TAKE THE TEST DU CURE-DENT EN FIN DE CUISSON.
🇪🇸 INGREDIENTS FOR ONE MOLD OF 1 KG:
Chariot:
180 g of W400 technical wool
90 g of water
2 g of fresh levadura
Aromatic blend:
15 g of honey
Ralladura de 1 ecological naranja
Holding 1 eco-friendly lemon
Vainilla en polvo
Mass:
Todo el Carro
230 g of W400 technical wool
60 g of fresh water
8 g of fresh levadura
1 huevo + 2 huevo yemas (Total weight 90 gr)
110 g of blue
100 g of Bavarian mantequilla
4 g of salt
Aromatic blend
80 g of naranja confitada
80 g of pasta
HORN IN A HEATED HORN PREHEATED AT 160° C FOR 50 MINUTES.
HAZ LA PRUEBA DEL PALILLO AT THE COCCIÓN FINAL.
Last month: 🇸🇦
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180 غرام من الدقيق التقني W400
90 days ago
2 غرام من الخميرة الطازجة
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15 years ago
بشر 1 برتقال عضوي
نكهة 1 ليمون عضوي
مسحوق الفانيليا
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العربة بأكملها
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60 years ago الماء البارد
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80 years ago المسكر
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تخبز في فرن ثابت محمى على حرارة 160 درجة لمدة 50 دقيقة.
قم بإجراء اختبار المسواك في نهاية الطهي.
#panettoneclassico #ritachef #panettoneconbiga #tutorial #panettonerecipe #panettoneclassicoconbiga #italianpanettone #christmas
#noël #sweetchristmasrecipe #navidad #howtomake #howtomakepanettone #howtomakepanettoneathome
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