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
Dough
Balsamic vinegar pears
To bake
How it's done
Dough
Mix the flour, sugar, salt and yeast in a bowl. Add the milk and egg, knead into a smooth, moist dough using the dough hook on the food processor for approx. 5 mins. Gradually add the butter and continue to knead for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 1 1/2 hrs.
Balsamic vinegar pears
Place the butter, sugar, balsamic and rosemary in a pan, heat through until the butter has melted, mix. Add the pears, mix, set aside.
To shape the dough
Roll the dough into a rectangle (approx. 36 x 24 cm) between 2 sheets of baking paper, remove the upper sheet, slide the dough onto a baking tray, cut lengthwise into thirds using a dough scraper. Divide each third into 6 equal pieces, place a slice of pear on top of each, press down. Cover and leave to rise for approx. 30 mins. Brush the pears with a little of the balsamic vinegar butter, set aside the remainder.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove, brush the brioche slices with the remainder of the balsamic butter, sprinkle the rosemary on top, leave to cool on a rack.
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