for 1 bread

Dough

500 g	half-white flour
1 ½ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
30 g	butter, cut into pieces
2 tbsp	maple syrup
3 dl	milk water (1/2 milk, 1/2 water)

Shape

350 g	pear bread filling
150 g	pears, quarter, remove the core, cut into thin slices

Bake

2 tbsp

maple syrup

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the butter, maple syrup 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.

Shape

On a lightly floured surface, roll the dough out into a rectangle (approx. 40 x 50 cm). Spread the pear bread filling on top, leaving a border of approx. 1 cm all the way around. Top with the pears. Starting from one of the long edges, roll up the dough. Cut the roll in half lengthwise and braid the sections together with the cut sides facing up. Shape into a wreath, place in the prepared tin, cover and leave to rise for another 30 mins.

Bake

Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, brush the pear bread swirl with maple syrup while still warm, remove the sides of the tin, leave to cool on a rack.

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