for 8 pieces

Dough

300 g	brown flour
1 tsp	salt
2 tbsp	cane sugar
2 tsp	dry yeast
2 dl	water

Filling & shaping

50 g	walnut kernels, coarsely chopped
50 g	soft dried apricots, cut into cubes
50 g	dried figs, cut into cubes
50 g	prunes, diced
80 g	Betty Bossi Birnenweggen-Füllung
a little	brown flour, to dust

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Ad the water, mix and knead to a soft, smooth dough, cover and leave to rise for approx. 2 hrs. at room temperature until double in size.

Filling & shaping

Knead the nuts and dried fruits into the dough. Divide the dough into 8 portions, shape in little balls, flatten a little. Divide the pear pastry filling into the middle of the dough portions. Fold the edges of the pastry over the filling and seal. Place the bread rolls with the seam downwards in a circle on an oven tray lined with baking paper, brush with a little oil. Leave the bread rolls to rise again for approx. 30 mins. then dust with a little flour.

Bake

Bake for approx. 25 mins. in the bottom half of an oven preheated to 200°C. Remove from the oven, allow to cool on a cooling rack.

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