{"id":4663,"date":"2021-03-12T06:21:43","date_gmt":"2021-03-12T11:21:43","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=4663"},"modified":"2024-08-24T09:13:29","modified_gmt":"2024-08-24T14:13:29","slug":"traditional-alsatian-brioche","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/traditional-alsatian-brioche\/","title":{"rendered":"Traditional Alsatian brioche"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

This brioche is my entire childhood. A recipe from my great grandmother, cooked by my grandmother, then my mother and now me. It is a family recipe that always brings back beautiful memories when I smell its perfume coming from the oven.<\/p>\n\n\n\n

We call it “glass cake” in the family. But what a funny name you will say\u2026 I agree it’s strange. I tried to find the origin but without success. On the internet, nothing, and nobody in the family seems to know. My grandmother thinks it might be because she used to prepare it with glass but without much conviction. So it will remain a mystery.<\/p>\n\n\n\n

About the Alsatian brioche<\/h2>\n\n\n\n

This brioche is similar to the Kouglof [the most famous Alsatian brioche], filled with raisins soaked in a bit of rum and orange blossom water [my great grandmother didn’t do that, but I wouldn’t be surprised if she put a little mirabelle plum alcohol]. The brioche is exceptionally moist, generous and its little sugar\/cinnamon crust is entirely addictive.
We traditionally make it in a large rectangular dish, but you can shape it as you’d like.<\/p>\n\n\n

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Traditional Alsatian brioche<\/h2>\n
This generous brioche is a recipe from my great grandmother, a comforting family recipe as we all like it.<\/span><\/div>\n
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