Langhopf or near enough
An Alsatian dessert, it’s less famous than its cousin the kouglof, and I’m not the one who’ll boost its renown, having baked it in a round dish when it’s meant to come in a long, fluted mould!
Preparation
-
Step 1
Make a starter: mix the yeast with 10 cl of lukewarm milk. Add a tablespoon of sugar and 100 g of flour.
-
Step 2
Put the mixture in a closed bowl and leave to prove for 30 minutes.
-
Step 3
In a mixing bowl, tip in 400 g of flour, 75 g of sugar, the cinnamon, the salt, then the eggs and the remaining 15 cl of milk.
Knead for 10 minutes.
Add the butter and the starter dough.
-
Step 4
After 10 minutes of kneading, gather the dough into a ball and leave it to prove somewhere warm (25°C) for 2h30.
-
Step 5
On a floured work surface, knock the dough back and add the dried fruit (including the stoned prunes) cut into pieces. Knead it for a few minutes and place it in a buttered and floured dish.
Leave the dough to prove again for about 1h30.
-
Step 6
Bake the langhopf for 35 minutes at 165°C.
If you like a generous brioche, you can brush it with 30 g of melted butter and 100 g of sugar.
Recipe photos
Recipe by
