for 18 pieces

Dough

500 g	zopf flour
80 g	sugar
2 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 dl	milk
1	fresh egg
100 g	butter, cut into pieces, soft

Balsamic vinegar pears

25 g	butter
50 g	sugar
2 tbsp	white balsamic vinegar
1 sprig	rosemary
3	pears, cut into sixths

To bake

1 sprig

rosemary, needles removed

How it's done

Dough

Mix the flour, sugar, salt and yeast in a bowl. Add the milk and egg, knead into a smooth, moist dough using the dough hook on the food processor for approx. 5 mins. Gradually add the butter and continue to knead for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 1 1/2 hrs.

Balsamic vinegar pears

Place the butter, sugar, balsamic and rosemary in a pan, heat through until the butter has melted, mix. Add the pears, mix, set aside.

To shape the dough

Roll the dough into a rectangle (approx. 36 x 24 cm) between 2 sheets of baking paper, remove the upper sheet, slide the dough onto a baking tray, cut lengthwise into thirds using a dough scraper. Divide each third into 6 equal pieces, place a slice of pear on top of each, press down. Cover and leave to rise for approx. 30 mins. Brush the pears with a little of the balsamic vinegar butter, set aside the remainder.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove, brush the brioche slices with the remainder of the balsamic butter, sprinkle the rosemary on top, leave to cool on a rack.

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