Pear swirls

Name: Pear swirls
Prep time: 30 min
Total time: 165 min
Yield: 12
Ingredients: 1 tsp cane sugar; 1 parcel dry yeast; 200 g spelt flour; 350 g white flour; 250 g cane sugar; 1 tbsp white almond cream; 50 g coconut palm sugar; 4 dl almond drink; 180 g margarine; 2 pears; 2 tbsp cinnamon; 2 pinch salt

Total: 2 hr 45 min. | Active: 30 min.

vegan, lactose-free

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Everyone's heard of cinnamon swirls. Apple swirls are a popular choice, too, especially when the weather turns cooler. In my opinion, pears are often underrated. Not only do they taste delicious combined with cinnamon, but they also provide a wonderfully juicy filling for the swirls.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 12 pieces

Yeast
1 tsp	cane sugar
1 dl	almond drink
1 parcel	dry yeast

Dough
3 dl	almond drink
120 g	margarine
200 g	spelt flour, light brown
350 g	white flour
100 g	cane sugar
1 tbsp	cinnamon
1 pinch	salt

Filling
2	pears (approx. 250 g)
1 tbsp	white almond cream
150 g	cane sugar
1 tbsp	cinnamon
1 pinch	salt

To shape
60 g	margarine

To bake
50 g	coconut palm sugar
½ dl	water, hot

How it's done

Yeast

Empty the cane sugar into a bowl. Warm the almond milk in a small pan, pour on top of the sugar, sprinkle with the yeast, mix well and leave to stand for approx. 10 mins.

Dough

Heat the almond milk and margarine in the same pan. Mix the flour, sugar, cinnamon and salt in a bowl, add the yeast and margarine & almond mixture, knead by hand to form a soft, smooth dough. If the dough is too sticky, add a little flour. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Filling

Quarter and core the pears, chop into pieces, roughly puree with the almond butter, sugar, cinnamon and salt.

To shape

On a lightly floured surface, roll out the dough into a rectangle (approx. 35 × 45 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Cut the margarine into pieces and spread on top. Roll up the dough from the long edge. Without exerting pressure, cut the dough into approx. 12 slices of equal thickness using a bread knife, place on a baking tray lined with baking paper, leave to rise at room temperature for a further 45 mins.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove. Dissolve the sugar in hot water, spread the icing over the warm swirls, serve lukewarm.

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