Recipe: Galuchon

Name: Galuchon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 500 gr (17.75 oz) of flour; 40 gr (1.4 oz) of baker's yeast diluted in 8 cl (0.3 cup) of lukewarm milk; 80 gr (2.8 oz) of caster sugar; 80 gr (2.8 oz) of melted butter; 1 dl of liquid cream; 3 eggs; 5 gr (0.2 oz) of salt; 200 gr (7 oz) of blonde raisins (currants) soaked in cold water; 2 cl (0.7 fl oz) of juniper alcohol

By chef patrick Asfaux 4.8/5 (5 reviews)

Prep 15 min

Cook 30 min

Total 45 min

Servings 6 serv.

Recette Galuchon - Chef Patrick Asfaux — Photo: © seiler

Ingredients for 6 servings

Adjust for

servings

500 gr (17.75 oz) of flour
40 gr (1.4 oz) of baker's yeast diluted in 8 cl (0.3 cup) of lukewarm milk
80 gr (2.8 oz) of caster sugar
80 gr (2.8 oz) of melted butter
1 dl of liquid cream
3 eggs
5 gr (0.2 oz) of salt
200 gr (7 oz) of blonde raisins (currants) soaked in cold water
2 cl (0.7 fl oz) of juniper alcohol

Step-by-step directions

in a large bowl, pour the flour then in the well of the center
(well) add the sugar, eggs, salt, cream and finally the yeast
diluted in milk and juniper alcohol.
work the dough until it comes away from the bowl, then add the drained raisins and melted butter without stopping to work the dough.
put it in a tall round mold so that your dough reaches halfway. cover and let rise for 2 hours at room temperature.
baking 30 minutes at 180°c (355°F) (th 6).
serve for example with a large bowl of foamy chocolate sprinkled with a little powdered cinnamon.