A speciality from the Alsace region in France. It is a type of brioche style bread made in a special mould. The classic recipe is made with rum-soaked raisins and almonds.
Ingredients:
- 400g flour
- 125ml milk, warmed
- 100g raisins or pickled ginger
- 80g sugar
- 80g butter, melted
- 15g yeast
- 1-2 eggs
- 1 pinch of salt
- almonds
- icing sugar
Method:
Make a well with the flour in a lukewarm bowl. Mix the sugar, yeast and warm milk together. Leave to stand until yeast bubbles, then pour into the well. Add the butter, eggs and salt in the well and knead. Once the dough is smooth and shiny, place it in a bowl and cover with a clean cloth. Let rise
for 1-2 hours.
In a buttered mould, sprinkle the almonds. Place the risen dough into the mould, cover with a clean cloth and let rise for another 30-60 minutes. Bake in the oven at 180° C for 30 minutes.
Sprinkle the icing sugar.
