Ingredients
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@bettybossi.ch
Yeast dough
Filling
To shape & bake the sweet buns
Utensils
One springform pan (approx. 25 cm in diameter), lined with baking paper
How it's done
Yeast dough
Mix the flour and coconut flour in a bowl, create a well in the middle. Crumble the yeast and place in the middle, sprinkle half of the sugar on top and pour over the warm oat milk. Cover with a damp towel and leave to stand for approx. 10 mins.
Place the vanilla sugar, salt, margarine and the rest of the sugar in the bowl, work the mixture into a dough. Knead the dough thoroughly again by hand. Cover the bowl with a damp towel, leave the dough to rise again for approx. 40 mins.
Filling
In a pan, bring the pears to the boil with the vanilla paste and a little water, simmer until the pears are soft, leave to cool.
To shape & bake the sweet buns
Divide the dough into 12 equal portions, knead once more, shape into balls and press as flat as possible. Place 3-4 pieces of pear onto each dough ball, fold over the dough and seal well. Place the dough balls (seam-side down) in the tin, cover and allow to rise for a further 15 mins.
Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Leave to cool, dust with icing sugar.
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