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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 different type of the classical puff pastry cheese stick. These sticks will quickly become your guests favorite starter or mingle food at a party. They are easy and quick to prepare but so delicious.
This is a French country classic in the autumn when you can find both rabbit legs and chanterelles in the shops. This is a different recipe that will surprise your dinner guest. The trick to success is to cook the meat slowly on low heat, otherwise it will become dry quickly.
This is different kind of salad from the region Alsace in France, made with Cervelas which is a kind of sausage, cheeses and tomatoes. Takes only a few minutes to prepare and can be served as a starter, light lunch together with a baguette, or as part of a cold buffet in a warm summer day.
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