for 12 pieces

Yeast dough

400 g	zopf flour
¼ tsp	salt
80 g	sugar
½ cube	yeast (approx. 20 g), crumbled
80 g	butter
1 ½ dl	milk
1	egg

To fill and assemble

350 g

pear bread filling

How it's done

Yeast dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To fill and assemble

Roll out the dough into a rectangle of approx. 35 x 42 cm. Spread the filling onto the dough, leaving a gap of approx. 1 cm all the way around. Roll up from the longest edge. Cut the roll in half lengthwise along the seam, make sure the cut sides are facing up. Cut into approx. 7 cm pieces and arrange on two baking trays lined with baking paper.

Bake for approx. 20 mins. at 180 °C (convection).

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