Pear Pudding Thaler

Name: Pear Pudding Thaler
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 1 cube (42 g) Yeast; 150 g Sugar; 80 g Butter or margarine; 700 ml Milk; 500 g Flour; 1 pinch Salt; 1 egg (size M); 1 package Pudding powder "Vanilla Flavor"; 1 Egg Yolk; 1 TEASPOON condensed milk; 3 Pears (e.g. trout); 2 TABLESPOONS Lemon juice; 50 g Quince jelly; 2 TABLESPOONS Sugar crystals; 7-10 Tbsp Flour; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

1 cube (42 g) Yeast
150 g Sugar
80 g Butter or margarine
700 ml Milk
500 g Flour
1 pinch Salt
1 egg (size M)
1 package Pudding powder "Vanilla Flavor"
1 Egg Yolk
1 TEASPOON condensed milk
3 Pears (e.g. trout)
2 TABLESPOONS Lemon juice
50 g Quince jelly
2 TABLESPOONS Sugar crystals
7-10 Tbsp Flour
baking paper

Directions

1
Mix yeast and 15 g sugar. Melt the fat in a pot, remove from heat and add 200 ml milk. Knead flour, 60 g sugar, salt, egg and fat mixture with the dough hooks of the hand mixer to a smooth dough.
2
Cover and leave to rise in a warm place for about 30 minutes. In the meantime, mix pudding powder, 75 g sugar and 6 tablespoons of cold milk. Boil up the rest of the milk. Stir in the pudding powder and simmer for 1 minute.
3
Let it cool down. Knead the yeast dough again and form it into a roll on a lightly floured work surface. Cut into 8 pieces and form into oval pieces. Place on 2 baking trays lined with baking paper and leave to rise again for another 15 minutes.
4
Mix the egg yolk and condensed milk. Brush the edges of the particles with it. Wash and halve the pears, remove the core. Cut pear halves into slices. Sprinkle with lemon juice. Spread the pudding as a blob on the dough pieces.
5
Cover the pudding evenly with the pear wedges. Bake the trays one after the other in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. In the meantime heat up quince jelly in a pot.
6
Take the pieces out of the oven, immediately brush them with jelly and sprinkle with sugar crystals. Let it cool down.