Pear boats

Pear boats

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


12 pieces


The original recipe with guaranteed success is for 12 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

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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