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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.
This sweet bread is called pains au lait and is a French bread served for breakfast. The bread is soft on both the inside and the outside, not as other french bread with a relatively hard surface. It fits good together with some salted butter or sweet jam. Can be served as a starter or to bring on a picnic.
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