Pear-yeast muffins

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel, quarter, core and dice the pears. Mix the pudding powder with 2 tbsp. sugar, stir with 100 ml juice until smooth. Put 250 ml juice and pears into a pot, bring to the boil and simmer for about 5 minutes. Remove from heat and stir in the pudding powder. Bring to the boil again while stirring and let it simmer for about 1 minute. Pour into a bowl and let it cool down, stirring from time to time

2. 2

   For the dough melt 75 g of fat. Add milk. Put flour, 50 g sugar and salt in a bowl. Stir yeast and 1 tablespoon sugar until liquid. Add lukewarm milk-fat-mixture, yeast and egg to the flour. Knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for 30-60 minutes until the volume of the dough has doubled

3. 3

   Melt 75 g fat. Mix 4 tablespoons of sugar with cinnamon. Grease a muffin tray (12 troughs). Knead the dough again. Roll out rectangularly (approx. 34 x 46 cm) on a floured work surface. Spread with fat and sprinkle with 3 tbsp. cinnamon sugar. Put the pear filling on the dough plate and spread it, leaving about 1/4 of the dough plate free on the upper, long side. Roll up from the lower, long side. Cut the roll with a sharp knife into about 12 pieces

4. 4

   Carefully place the muffin tin in the recesses of the muffin tin. Spread with remaining fat and sprinkle with remaining cinnamon sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Leave to cool in the tin for approx. 20-25 minutes. Then carefully remove from the trays and dust with icing sugar if necessary

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
320 kcal

CARBS
47 g

FATS
12 g

PROTEINS
6 g