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