Raspberry Christmas Wreath by Hera rulita

Dear peri peri roti yg tercintah,

Maafkan daku baru setor pd detik detik terakhir, dari awal event ini sudah niat untuk setor namun apadaya baru bisa setor di jam jam terakhir even ini. Mohon diterima ya bu peri.

Sebetulnya saya sudah buat beberapa roti untuk disetorkan, tapi belum sempat edit fotonya (*sok sibuk). Minimal setor 1 dulu yg lainnya menyusul meskipun eventnya sudah selesai.

Suasana Natal yg sudah semakin dekat ingin membuat sesuatu yg special, yg khas natal. Waktu buka majalah donnahay edisi desember 2012 akhirnya langsung jatuh cinta dan memutuskan untuk membuat ini. 

Berikut resepnya, saya berikan yg asli supaya bisa diutak atik.

Raspberry Christmas Wreath

from : donnahay magazine issue 66

1 tsp active dry yeast

2 tbs caster (superfine) sugar

1/2 cup lukewarm water

1 1/2 tbs warm milk

1 1/2 cups 00 (superfine) flour (saya pakai protein tingi)

1 1/2 tbs vegetable oil

 1/4 cup currants

1 tbs fine grated orange rind

1 tsp ground cinnamon

milk for brushing

raw sugar for sprinkling

raspberry jam

200 gr frozen raspberry

2/3 cup caster sugar

How to

Place the yeast, sugar, water and milk in a bowl and stir to combine set a site for 5 minute or until bubbles appear.

Place the flour, oil, currants, orange rind n cinnamon in a bowl and make a well in the centre.

Add the yeast mixture and mix together to form a dough, knead until smooth and elastic

Place the dough in the bowl, cover with clean damp cloth allow to rest for 1 hour or until double in size.

Preheat oven to 200C, while the dough is resting, make raspberry  jam.

Roll the dough out on a lightly flour surface to a rectangle 55cm x 25 cm, spread with raspberry jam and roll length ways to enclosed.

Cut the roll dough in length ways. Join the top of the 2 pieces together and carefully twist the two length together to form a wreath and join the end together.

Brush with milk, sprinkle with raw sugar and bake for 15-20 minutes.

Semoga laporanku bisa menjadi inspirasi untuk hidangan Natal tahun ini.

Oh ya untuk jamnya, sebaiknya dibuat sendiri jangan yg botolan krn masih banyak cairannya. Nanti akan sulit untuk menggulungnya.

Regards

Golden Santa Bread by Dwita Miranti

Selamat malam madam2 host bread week,

Untuk penutupan bread week ini, saya serahin laporan lagi ya... mudah-mudahan diterima hehehhe.... sebenarnya banyak banget resep roti yang mau di coba... tapi apa daya ko kalo mikir nguleninnya itu ko jadi mundur lagi-mundur lagi... Setelah menimbang-nimbang yang mau dicoba lagi resep rotinya.. akhirnya jatuhlah pilihan ke resep si Golden Santa Bread ini, secara sebentar lagi hari raya natal.. lucu juga kali ya coba resep ini...

Aseliiii.. ngerjainnya pake LG, yang biasanya cuma ngerjain tepung 250gr, lah ini 4 cup lebih aja dulu... doooohhh yang namanya pegel bukan main rasanya... tapi pas jadi, hilang deh rasa capenya and langsung dimakan sama keponakan-keponakan yg lagi pada nginep dirumah.. and rasanya tidak mengecewakan juga hehehhe... btw resepnya diambil dari tasteofhome.com yaa...

Golden Santa Bread

Prep: 30 min. + rising Bake: 25 min. + cooling Yield: 16-18 Servings (sweet)

 

Ingredients

4 to 4 ½ cups bread flour

½ cup sugar

2 packages (¼ ounce each) active dry yeast

1 ½ teaspoons salt

½ cup milk

¼ cup water

¼ cup butter, cubed

2 eggs

2 raisins

2 egg yolks

2 to 3 drops red food coloring

 

Directions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in the eggs until smooth. Stir in enough remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other.

Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat.

Divide the smaller portion in half. Shape and flatten one half into a beard. Using scissors or a pizza cutter, cut into strips to within 1 in. of top. Position on Santa's face; twist and curl strips if desired.

Use the remaining dough for the mustache, nose, hat pom-pom and brim. Shape a portion of dough into a mustache; flatten and cut the ends into small strips with scissors. Place above beard. Place a small ball above mustache for nose. Fold tip of hat over and add another ball for pom-pom. Roll out a narrow piece of dough to create a hat brim; position under hat.

With a scissors, cut two slits for eyes; insert raisins into slits. In separate small bowls, beat egg each yolk. Add red food coloring to one yolk; carefully brush over hat, nose and cheeks. Brush plain yolk over remaining dough.

Cover loosely with foil. Bake at 350° for 15 minutes. Uncover; bake 10-12 minutes longer or until golden brown. Cool on a wire rack. 

Yield: 1 loaf. 

Christmas Stollen Bread by Anastasia Krisnawati

Dear ibu ibu Host NCCBW,

Setelah soft bread dan danish pastry, masih dalam rangka NCC Bread Week dan menjelang Natal, sudah beberapa hari ingin mencoba Christmas Bread.
Dan yang sekarang ingin dicoba adalah Christmas Stollen Bread.


Saya kutip sejarah roti ini di bawah.

The History of Stollen Bread - http://www.stollenbread.com/stollenbread/stollenhistory.html
Stollen or Christstollen is a tradition dating back to 14th century Germany.
Germans baked stollen loaves at Christmas to honor princes and church dignitaries, and to sell at fairs and festivals for holiday celebrations.
Early stollen loaves were made as bread without milk or butter because the Catholic church did not allow these ingredients during advent.  In the mid 17th century, a papal proclamation allowed stollen bakers to add milk and butter, resulting in a similar recipe to the one we bake today at Reimer's.
Our favorite legend pertaining to Stollen Bread is that the hump on our loaves, represents the humps of the camels that carried gifts to the Christ Child on the first Christmas.  The candied fruits and raisins represent the precious jewels and gifts in the camel's packs.


Sekarang mulai timbang-timbang.
Resep Christmas Stollen saya ambil dari buku Terampil Membuat Cake & Pastry dari Yasa Boga.
Sedang resep marzipan saya ambil Resep Homemade Marzipan by Afi yang saya temukan di arsip NCC (mohon ijin ya mbak)

Christmas Stollen

BAHAN:
500 gr tepung terigu (saya 250 gr tepung terigu protein tinggi, 250 gr protein sedang)
50 gr gula kastor
1,5 sdm ragi
1 butir telur
175 ml susu
200 gr mentega
0,5 sdt kayumanis
0,5 sdt kapulaga (saya skip, tidak punya)
sedikit garam

BAHAN ISI
150 gr kismis - rendam air panas
3 sdm rhum (saya tidak pakai)
100 gr almond cincang - saya tidak pakai, saya ganti plum dan cery merah
150 gr marzipan - saya pakai 200 gr marzipan, saya bagi untuk 2 roti




BAHAN OLES
50 gr mentega cair
50 gr gula halus




CARA MEMBUAT
- campur bahan kering, telur dan susu, mixer sampai tercampur rata
- tambahkan mentega, kayumanis dan garam, mixer lagi sampai kalis
- masukkan kismis, cery merah dan plum sampai tercampur rata
- adonan yang kalis, fermentasikan kira-kira 30 - 45 menit
- kempiskan adonan, lalu saya bagi 2
- gilas adonan, dan letakkan marzipan yang sudah dibentuk seperti susis
- gulung adonan, sehingga marzipan ada di dalamnya, tetapi jangan sampai habis, harus ada sisi sedikit (ini saya salah, karena hanya menutup tidak menggulung, sehingga marzipan setengah terlihat, tetapi tetap saja enak he he he he   *_^)
- fermentasikan sebentar 20-an menit
- oven dengan suhu 190 C selama 35 menit
- keluarkan roti dari oven dan oles dengan mentega cair selagi panas lalu taburi dengan gula halus.

- Catatan : dinginkan roti, bungkus alumunium foil, masukkan ke lemari es. Roti ini enak dinikmati kurang lebih 2 minggu . ==> he he he , yang ini belum bisa cerita, soalnya baru sekali ini buat


Marzipan

BAHAN
150 gr almond bubuk
150 gr gula halus
1 putih telur
1 sdt air jeruk lemon

CARA MEMBUAT
- campur almond bubuk dan gula halus
- aduk dengan putih telur dengan sendok kayu
- masukkan air jeruk dan aduk lagi sampai rata
- masukkan ke lemari es, supaya set