for 12 pieces

Yeast dough

500 g	brown flour
1 ½ tsp	salt
2 tbsp	sugar
1 tbsp	spice mixture for Birnbrot (pastry with dried pear filling)
½ cube	yeast (approx. 20 g), crumbled
60 g	butter, cut into pieces, soft
3 dl	milk water (1/2 milk, 1/2 water)

To fill/shape

200 g	filling with almonds
2 tbsp	milk
a little	brown flour
	water, for brushing
2 tbsp	flaked almonds

To bake

2 tbsp

maple syrup

How it's done

Yeast dough

Mix the flour, salt, sugar, pear bread spice and yeast in a bowl. Add the butter and milky water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To fill/shape

Mix the baking mixture with the milk until smooth. On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the dough up from the long edge. Without exerting pressure, cut it into approx. 12 pieces using a bread knife. Arrange the swirls in the prepared tin, cover and leave to rise at room temperature for approx. 30 mins. Brush the swirls with water, sprinkle with almonds.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack, brush with the maple syrup, leave to cool.

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