Langhopf mould

Langhof is made with a leavened dough like Kougelhopf. The difference is the addition of roasted hazelnuts, roasted almonds, walnuts and spices, and also the mould used.

It is long and not round like the Kougelhopf mould.

The little brother of the Kougelhopf, the Langhopf mould was devised by Jean Deutschmann (master pastry chef in Colmar).

One of the first recipes was developed by J-M Koenig, a master pastry chef from Strasbourg, in 1987. source: l'Alsace newspaper.

Less well known than the traditional Kougelhopf but just as delicious, Langhopf is an easy breakfast or afternoon snack.