User Login
Ropfkueche – Rosheim Brioche
Ropfkueche – Rosheim Brioche
4
6 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
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
Button
250 gr Flour
Button
12 gr Dry yeast
Button
40 gr Sugar
Button
60 gr Unsalted salted butter
Button
100 ml MIlk
Button
1 Egg
Button
1 pinch Salt
Button
150 gr Walnuts

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

Oven temperature:
180
Instructions:
Button
Mix the flour, egg, sugar and salt in a bow. Add the yeast and the milk and mix well.
Button
Add the butter and continue working the dough for 5 minutes.
Button
Place a baking towel on the bowl and let the dough rest for 1 hour.
Button
Butter a round baking form and por the dough in the form. Let it rest 30 more minutes.
Button
Cut the nuts and mix with the crème fraiche, sugar and cinnamon powder.
Button
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.
Button
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 homemade classical quiche comes from the French region Lorraine. The pie is easy and simply filled with smoked bacon, it is an open faced pie (as opposed to the typical English closed pies). A green crispy salad fits to it. You can serve it as a lighter dinner or for lunch and it is better served warm.
A homemade recipe of a sandwich cake with pear, nuts and Roquefort cheese. It is a French cake that has its origin from 1925. If you like a mixture of sweet and salty, this is a cake is for you. You can serve it as aperitif, mingle food or for brunch depending on the occasion.
This is a sauce or a dip it depend on how much tuna verses sour cream you add. To make a dip take a bit less sour cream. You can eat it as a starter on white bread or crackers, on a salad, or have it on a pizza.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.