Langhopf

he Langhopf Brioche Alsacienne

Cousin Unknown to the famous Kougelhopf

It deserves to be appreciated because it is excellent

Preparation 25 min - cooking 50 mn - rest 45 mn For 6 people

750 gr of flour 100 g of hazelnuts and fine almonds, minced and lightly toasted

50 g of baker's yeast 150 gr of raisins (to macerate

in a little rum)

1 pinch of salt Spices: clove, ground cinnamon

and star anise according to the taste of each

15 g sugar 2 eggs 2 to 3 dl milk

150 g butter 100 g chopped walnuts

Make a leaven, dissolve the yeast with half the warm milk.

Add the flour needed to make a paste of medium consistency.

Let rise in a warm place.
Dough: in a terrine, put the rest of the flour, add the

remaining ingredients: hazelnuts, almonds, walnuts, macerated

raisins and spices. Butter a mold langhopf, put the dough.

Let stand until doubled in volume.
Bake for 45 minutes at 190 ° When the langhopf is

out of the oven, heat it with a little fresh butter

melted with a brush, then roll it in a mixture

of caster sugar and cinnamon

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Plaisirs d’Alsace, 13 rue des Dentelles, 67000 Strasbourg. Tél.: 03 88 21 07 93.