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Brioche twists with pear bread filling
45 m active | 4 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 413
  • Fat about 18g
  • Carbohydrates about 49g
  • Protein about 12g
This is needed
This is needed for 8 pieces
Dough
  • 1.5 tbsp sugar
  • 425 g light spelt flour
  • 1.5 tsp salt
  • 0.25 cube yeast (approx. 10 g)
  • 1.25 dl milk
  • 2 egg
  • 1 egg white
  • 100 g butter
Filling
  • 2.5 tbsp birnel (pear syrup)
  • 1 pears, coarsely grated
  • 60 g ground hazelnuts
  • 2 tbsp spice mixture for Birnbrot (pastry with dried pear filling)
To shape
  • 1 egg yolk
  • 2 tbsp milk
  • 2 tbsp decorating sugar
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And that's how it's done
And that's how it's done
Dough
Mix the flour, sugar, salt and yeast in a bowl. Add the milk, eggs and egg white. Knead for approx. 4 mins. using the dough hook on a food processor. Gradually add the butter and continue to knead for approx. 5 mins. Cover the dough and leave to rise for approx. 2 hrs., knead briefly, leave to rise for a further hour.
Filling
Mix the pear, pear syrup, nuts and pear bread spices.
To shape
Divide the dough into three. On a lightly floured surface, roll out the dough into three rectangles (each approx. 20 x 30 cm). Spread the filling over 2 of the rectangles, place on top of each other, place the third rectangle on top. Cut into 8 strips of equal width, twist the strips, cover and chill for approx. 30 mins. Place the dough twists on a baking tray lined with baking paper. Whisk together the egg yolk and milk, brush the dough twists with the egg wash, sprinkle with sugar crystals.
To bake
Slide the tray into the centre of a cold oven. Preheat the oven to 180°C. Bake for approx. 35 mins.

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