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Ropfkueche – Rosheim Brioche
Ropfkueche – Rosheim Brioche
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This is a brioche that is only known and sold in the bakeries in the town Rosheim in the region Alsace in France. It is a Brioche topped with nuts and crème fraiche, which makes it a bit sweeter than the normal brioche. It has a very unique taste typically from this specific town. Can be served as a starter, appetizer or why not bring on a picnic.

Ingredient List for 6 servings:
Button Brioche
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250 gr Flour
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12 gr Dry yeast
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40 gr Sugar
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60 gr Unsalted salted butter
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100 ml MIlk
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1 Egg
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1 pinch Salt
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150 gr Walnuts

Button Topping
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100 gr Sugar
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150 gr Walnuts
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125 gr Creme fraiche
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1 tablespoon Cinnamon powder
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8 gr Vanill sugar

Oven temperature:
180
Instructions:
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Mix the flour, egg, sugar and salt in a bow. Add the yeast and the milk and mix well.
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Add the butter and continue working the dough for 5 minutes.
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Place a baking towel on the bowl and let the dough rest for 1 hour.
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Butter a round baking form and por the dough in the form. Let it rest 30 more minutes.
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Cut the nuts and mix with the crème fraiche, sugar and cinnamon powder.
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Make holes in the dough and pour the filling in the holes and on the top of the cake. Let it rest 30 minutes. Sprinkle the vanilla sugar all over the cake.
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Preheat the oven at 180 degrees Celsius. Place the cake in the oven for 45 minutes.
A selection of recipes from the same country.
This recipe is from France , Alsace.
This is a homemade recipe of the famous French almond macarons. They have a crispy surface and a chewy inside. Together with the dark chocolate filling these macarons are delicious. The macarons can be a bit tricky to make but it is worth it when you taste them. These cookies can be stored in the fridge for two- three days.
French Mackerel terrine that is perfect as a starter on a warm summer day, or as a side dish for a lighter lunch. The recipe uses the mackerel fillets in a can flavored with white wine and citron. If you can’t find this flavor, the dill kind is a good option.
Homemade small cinnamon French Christmas cookies from the region Alsace. Slightly soft cookies with a chewy inside. These cookies are made according to the vanilla snowball bredele recipe, but I added cinnamon powder. To get different flavors you can change the cinnamon powder to gingerbread spices, cardamom and so on. Good luck and happy baking.
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