stollen from germany ...

setelah "jalan jalan" mencicipi roti khas italia, sekarang pindah ke jerman. stollen ini biasanya disajikan pada saat hari raya Natal. mirip dengan fruit cake tetapi adonan roti. selain stollen, ada yang mirip adalah panettone a la italia. setelah mencoba resep ini, ternyata, fungsi parutan kulit jeruk lemon dan air nya sangat vital. manisan didalamnya kan sangat manis, almond isiannya manis juga, toppingnya apalagi. tanpa lemon mendampingi, rasanya jadi eneg. tetapi tetap enak sebab isian dan topping dan adonan rotinya penuh warna sehingga menjadi kaya rasa.

A Stollen is a fruit cake containing dried fruit and often marzipan and covered with sugar, powdered sugar or icing sugar. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season, when it is called Weihnachtsstollen or Christstollen.

Stollen is a bread-like fruitcake made with yeast, water and flour, and usually with zest added to the dough. Candied orange peel and candied citrus peel (Zitronat),^[1] raisins and almonds, and different spices such as cardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs,^[2] vanilla,^[3] other dried fruits and nuts and marzipan may also be added to the Stollen dough. Except for the fruit added, the dough is quite low in sugar. The finished cake is sprinkled with icing sugar. The traditional weight of a Stollen is around 4.4 pounds (2 kg), but smaller sizes are now available. A stollen is like regular sweetened fruit bread. However, because it is slathered with melted unsalted butter and rolled in sugar as soon as it comes out of the oven, the result is a much better keeping and moister product. The marzipan rope in the middle is optional. The dried fruits are macerated in rum or brandy for a superior tasting bread. The Dresden Stollen (originally Striezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474,^[4] and the most famous Stollen is still the Dresdner Stollen,^[5] sold, amongst other places, at the local Christmas market, Striezelmarkt. Dresden Stollen is produced in the city of Dresden and distinguished by a special seal depicting King Augustus II the Strong. This "official" Stollen is produced by only 150 Dresden bakers.

http://en.wikipedia.org/wiki/Stollen

STOLLEN BREAD

dari buku 52 Resep Roti Untuk Berbagai Kesempatan SEDAP

bahan roti :

400 gram teoung terigu protein tinggi

75 gram gula pasir

1 bungkus ragi instant

1 sendok teh kayu manis bubuk

1/2 sendok teh pala bubuk

1/2 sendok teh jahe bubuk

175 ml susu cair dingin

50 gram mentega tawar

1 sendok teh garam

1 sendok teh kulit jeruk lemon parut

50 gram almond dicincang kasar

3 sendok makan rhum ( ganti dengan jus lemon atau jus apel siap pakai juga bisa demi kehalalan )*

50 gram kismis dipotong *

50 gram sultana dipotong *

50 gram cherry merah dipotong *

50 gram cherry hijau dipotong ( saya pakai cherry merah hijau dan kismis dengan total beratnya 200 gram )

bahan bahan dengan tanda bintang diaduk rata diamkan dulu

bahan isi :

125 gram almond bubuk

100 gram tepung gula ( ternyata terlalu manis untuk lidah saya )

1 sendok teh air jeruk lemon

1 putih telur

seluruh bahan diaduk rata sampai bisa dipulung memanjang sesuai ukuran roti

olesan :

2 sendok makan susu evaporated

1 sendok makan mentega tawar dilelehkan

topping (skip)

200 gram gula tepung

 3 sendok makan air panas

2 sendok makan mentega tawar dipotong potong

campur gula dan air panas kemudian dikocok sampai gula larut 

masukkan mentega lanjutkan kocok sampai lembut

cara membuat roti :

masukkan ke dalam wadah besar, tepung, gula ragi, kayu manis, jahe, dan pala bubuk, aduk rata

masukkan telur dan susu cair sedikit sedikit sambil diuleni sampai kalis

masukkan mentega dan garam lanjutkan uleni sampai elastis

diamkan ditempat hangat 30 menit sampai mengembang

kempiskan adonan, masukkan campuran kismis, air lemon, dan almond sambil diuleni merata

bagi dua bagian adonan diamkan lagi 10 menit

giling adonan melebar dan memanjang

letakkan isian ditengah dan tutup sambil digulung

diamkan lagi 45 menit sampai mengembang

oles dengan bahan olesan lalu panggang didalam oven yang sudah dipanaskan dengan suhu 180 derajat sampai matang

panas panas olesi dengan mentega tawar

tuangi dengan adonan topping

tunggu hingga adonan topping dingin baru dipotong dan dihidangkan