Pear swirls

Pear swirls

Total: 2 hr 45 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / piece: 410 kcal
, Fat: 15 g
, Carbohydrate: 60 g
, Protein: 7 g

Everyone's heard of cinnamon swirls. Apple swirls are a popular choice, too, especially when the weather turns cooler. In my opinion, pears are often underrated. Not only do they taste delicious combined with cinnamon, but they also provide a wonderfully juicy filling for the swirls.

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@bettybossi.ch

Yeast

1 tsp cane sugar
1 dl almond drink
1 parcel dry yeast

Dough

3 dl almond drink
120 g margarine
200 g spelt flour, light brown
350 g white flour
100 g cane sugar
1 tbsp cinnamon
1 pinch salt

Filling

2 pears (approx. 250 g)
1 tbsp white almond cream
150 g cane sugar
1 tbsp cinnamon
1 pinch salt

To shape

60 g margarine

To bake

50 g coconut palm sugar
½ dl water, hot
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Utensils

One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides oiled

How it's done

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Yeast

Empty the cane sugar into a bowl. Warm the almond milk in a small pan, pour on top of the sugar, sprinkle with the yeast, mix well and leave to stand for approx. 10 mins.

Dough

Heat the almond milk and margarine in the same pan. Mix the flour, sugar, cinnamon and salt in a bowl, add the yeast and margarine & almond mixture, knead by hand to form a soft, smooth dough. If the dough is too sticky, add a little flour. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Filling

Quarter and core the pears, chop into pieces, roughly puree with the almond butter, sugar, cinnamon and salt.

To shape

On a lightly floured surface, roll out the dough into a rectangle (approx. 35 × 45 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Cut the margarine into pieces and spread on top. Roll up the dough from the long edge. Without exerting pressure, cut the dough into approx. 12 slices of equal thickness using a bread knife, place on a baking tray lined with baking paper, leave to rise at room temperature for a further 45 mins.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove. Dissolve the sugar in hot water, spread the icing over the warm swirls, serve lukewarm.

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