Langhopf mould Soufflenheim Uni

Made in Alsace

Make a Langhopf with this glazed clay Langhopf mould from Soufflenheim Uni, handmade in the Ateliers de la Poteries de Soufflenheim in Alsace.

This Alsatian brioche is made with almonds, walnuts, hazelnuts, dried fruit and spices.

It is then brushed with a butter/sugar/cinnamon mixture for even more deliciousness...

The Langhopf is shaped in an elongated terracotta mould, originally made by the Colmar pastry chef Jean Deutschmann.

Local craftsmanship from Soufflenheim, guaranteed 100% lead-free.

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

It is all in length and not round like the Kougelhopf mold.

Proceed for the dough as for the Kougelhopf, adding the hazelnuts, walnuts, almonds and spices to the dough as soon as the dough comes off your hands or the bowl if you are using a food processor.

Out of the oven, after having unmolded it, you can coat it with melted butter and sprinkle it with a mixture of fine sugar and cinnamon or simply sprinkle with icing sugar like on Kougelhopf.

The Potteries of Soufflenheim are fired at more than 1000 ° C, these high-quality pottery will withstand the firing of your oven without any worries, and are also suitable in the microwave and in the dishwasher.

You can sometimes see very thin cracks in the enamel in the Langhof molds. These micro-cracks are essential if the clay in the pottery is to expand and contract without breaking. They are more or less visible depending on the piece and the colour, and become more pronounced with time and use.

Note: A natural shrinkage of the pottery of between 2 and 8% of the diameter of the pottery is completely normal, due to the phenomenon of water evaporating and transforming into gas, causing the molecules to move closer together.

• Height: 9 cm
• Length: 26 cm
• Width: 14 cm