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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:
Brioche
250
gr
Flour
12
gr
Dry yeast
40
gr
Sugar
60
gr
Unsalted salted butter
100
ml
MIlk
1
Egg
1
pinch
Salt
150
gr
Walnuts
Topping
100
gr
Sugar
150
gr
Walnuts
125
gr
Creme fraiche
1
tablespoon
Cinnamon powder
8
gr
Vanill sugar
Oven temperature:
180
Instructions:
Mix the flour, egg, sugar and salt in a bow. Add the yeast and the milk and mix well.
Add the butter and continue working the dough for 5 minutes.
Place a baking towel on the bowl and let the dough rest for 1 hour.
Butter a round baking form and por the dough in the form. Let it rest 30 more minutes.
Cut the nuts and mix with the crème fraiche, sugar and cinnamon powder.
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.
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.
Homemade French recipe of filled pancakes, also known as crêpes. It's a lovely combination of shrimp and mushroom filling topped with a creamy sauce and cheese. It makes a great starter by serving it one by one, or a lighter lunch or dinner.
These small Alsatian bredele makes a nice addition to your Christmas cookie jar. There are many different bredele so it is tricky to find just one favorite, but maybe these small coffee cookies will become your new favorite. You can bake them a few weeks before and keep them in a thin box with a baking paper until it's time to serve them.
Homemade French Alsatian Christmas cookies with the taste of vanilla. These cookies can already be made in the beginning of November and kept in a tin box with baking paper before being served around Christmas. However, it is unlikely that these small delicious treats will last that long!
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