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Pear boats
30 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 322
  • Fat about 7g
  • Carbohydrates about 59g
  • Protein about 5g
This is needed
This is needed for 12 piece
Yeast dough
  • 400 g zopf flour
  • 1 eggs
  • 0.25 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1.5 dl milk
  • 80 g sugar
  • 80 g butter
To fill and assemble
  • 350 g pear bread filling
View these products
And that's how it's done
And that's how it's done
Yeast dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To fill and assemble
Roll out the dough into a rectangle of approx. 35 x 42 cm. Spread the filling onto the dough, leaving a gap of approx. 1 cm all the way around. Roll up from the longest edge. Cut the roll in half lengthwise along the seam, make sure the cut sides are facing up. Cut into approx. 7 cm pieces and arrange on two baking trays lined with baking paper. Bake for approx. 20 mins. at 180 °C (convection).