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
To bake
Utensils
One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides oiled
How it's done
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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