For 10 people
Preparation time: 45 min
Cooking Time: 30 min
Rest time: 1 night
Make a leaven with 250 g of flour, water and yeast (previously liquefied in warm water slightly sweet)
Add eggs, softened butter and eggs
Knead the dough until it forms a ball coming off the walls and hands.
Stir in the candied cherries APT Fleurons at the end of the kneading process.
Cover and let the dough rise overnight (about 20 ° C)
Butter the mold in Kougloff and pour the dough
Let it grow about 1 hour
Cook for 1 hour at 180 ° C (thermostat 6)
Unmould and sprinkle with icing sugar