Mini naans with blueberry and pear jam
60 mins
60 mins
Ingredients
- 7-10 Tbsp Blueberry Pear Jam
- 600 g wild blueberries from North America (deep-frozen)
- 500 g Gelling sugar 2:1
- 4 Star Anise
- 2 (approx. 400 g) Pears
- 7-10 Tbsp Mini-Naans
- 250 g Flour
- 2 TEASPOONS Sugar
- 1 weakly heaped Tsp dry baking yeast
- 1 coated Tsp Baking Powder
- 70 ml Milk
- 1 TABLESPOON Oil
- 75 g low-fat yoghurt
- 1 Ei (S)
- 1 TABLESPOON Sesame
- 1 stalk of celery
- 100 g yoghurt, 10% fat
- 4 TABLESPOONS Blueberry Pear Jam
Directions
- 1
Mix deep-frozen blueberries with jam sugar and star anise in a pot. Quarter the pears, peel, remove seeds, cut into small cubes and add to the blueberries in the pot. Cook a jam according to the instructions on the packet and pour into glasses.
- 2
Mix flour with sugar, dry yeast and baking powder in a bowl. Add milk, oil, yoghurt and egg. Mix everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for 45-60 minutes.
- 3
Preheat the oven at 225°C (gas: level 4-5, convection oven: 20°C). Line a baking tray with baking paper. Let it get hot in the oven.
- 4
Knead the dough, divide into apricot-sized portions, form into balls and press into a flat cake. Place the flat cake on the baking tray. Brush with water and sprinkle with sesame seeds. Bake for about 8-10 minutes.
- 5
Rinse and clean the celery and dice very finely. Put a blob of yoghurt and jam on each naan and sprinkle with celery.
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