for 8 pieces

Dough

425 g	light spelt flour
1 ½ tbsp	sugar
1 ½ tsp	salt
¼ cube	yeast (approx. 10 g)
1 ¼ dl	milk
2	eggs
1	egg white
100 g	butter

Filling

1	pear, coarsely grated
2 ½ tbsp	birnel (pear syrup)
60 g	ground hazelnuts
2 tbsp	spice mixture for Birnbrot (pastry with dried pear filling)

To shape

1	egg yolk
2 tbsp	milk
2 tbsp	decorating sugar

How it's done

Dough

Mix the flour, sugar, salt and yeast in a bowl. Add the milk, eggs and egg white. Knead for approx. 4 mins. using the dough hook on a food processor. Gradually add the butter and continue to knead for approx. 5 mins. Cover the dough and leave to rise for approx. 2 hrs., knead briefly, leave to rise for a further hour.

Filling

Mix the pear, pear syrup, nuts and pear bread spices.

To shape

Divide the dough into three. On a lightly floured surface, roll out the dough into three rectangles (each approx. 20 x 30 cm). Spread the filling over 2 of the rectangles, place on top of each other, place the third rectangle on top. Cut into 8 strips of equal width, twist the strips, cover and chill for approx. 30 mins. Place the dough twists on a baking tray lined with baking paper. Whisk together the egg yolk and milk, brush the dough twists with the egg wash, sprinkle with sugar crystals.

To bake

Slide the tray into the centre of a cold oven. Preheat the oven to 180°C. Bake for approx. 35 mins.

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