Taillaule
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On a Sunday morning in Neuchâtel, there is often a Taillaule on the table. It is a golden brioche baked in a rectangular tin, easily spotted by its back: a row of zigzag cuts, made with scissors just before it goes in the oven, which open up as it bakes into little crisp ridges. That very gesture gave it its name, from tailler, to cut.
The dough combines flour, warm milk, butter, sugar, eggs and yeast, flavoured with lemon zest, sometimes candied lemon, and most often with raisins; some bakers leave them out. It is brushed with beaten egg before the scissors go to work. It is eaten in slices, with a knob of butter.
In the past it was a luxury food, and it had no raisins. Today a few bakeries in the canton carry a label guaranteeing taillaules made only with Neuchâtel produce.
Sources: swissinfo, “Porte 20 : canton de Neuchâtel”; Wikipedia, “Taillaule”; Cuisine Helvetica, “Culinary Specialties to Try in the Canton of Neuchâtel”.
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