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
Shape
Bake
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper
How it's done
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Dough
Mix the flour, salt and yeast in a bowl. Add the butter, maple syrup and milky water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Shape
On a lightly floured surface, roll the dough out into a rectangle (approx. 40 x 50 cm). Spread the pear bread filling on top, leaving a border of approx. 1 cm all the way around. Top with the pears. Starting from one of the long edges, roll up the dough. Cut the roll in half lengthwise and braid the sections together with the cut sides facing up. Shape into a wreath, place in the prepared tin, cover and leave to rise for another 30 mins.
Bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, brush the pear bread swirl with maple syrup while still warm, remove the sides of the tin, leave to cool on a rack.
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