for 32 pieces

Yeast dough

600 g	white flour
¼ tsp	salt
3 tbsp	coarse cane sugar
1	vanilla pod, cut lenghtwise, seeds scratched out
½ cube	yeast (approx. 20 g, crumbled
60 g	butter, cut into pieces
3 ½ dl	milk
3 tbsp	quince jelly

Topping

1 ¼ kg	pears, cut into cubes
150 g	hazelnuts, coarsely chopped
100 g	ground hazelnuts
50 g	white flour
3 tbsp	coarse cane sugar
¼ tsp	cinnamon
100 g	butter, soft

To bake

icing sugar, to dust

How it's done

Yeast dough

Mix the flour, salt, sugar, vanilla seeds and yeast in a bowl. Add the butter and milk, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size. Flatten the mixture a little, roll out to match the size of the tray, transfer to the prepared baking tray. Spread the jelly on top.

Topping

Arrange the pears on top of the dough. Mix the hazelnuts, flour, sugar, cinnamon and butter with a fork until the mixture is crumbly. Spread the crumble on top of the pears.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack. Cut the cake into pieces and dust with icing sugar.

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