Pear boats

Pear boats

Total: 1 hr 50 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 322 kcal
, Fat: 7 g
, Carbohydrate: 59 g
, Protein: 5 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Yeast dough

400g zopf flour
¼tsp salt
80g sugar
½cube yeast (approx. 20 g), crumbled
80g butter
1 ½dl milk
1 egg

To fill and assemble

350g pear bread filling
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How it's done

Yeast dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To fill and assemble

Roll out the dough into a rectangle of approx. 35 x 42 cm. Spread the filling onto the dough, leaving a gap of approx. 1 cm all the way around. Roll up from the longest edge. Cut the roll in half lengthwise along the seam, make sure the cut sides are facing up. Cut into approx. 7 cm pieces and arrange on two baking trays lined with baking paper.

Bake for approx. 20 mins. at 180°C (convection).

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