Walnut and pear plait

Name: Walnut and pear plait
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 125 ml Milk; 250 g Flour; 7-10 Tbsp juice and grated zest of 1 untreated lemon; 1/2 cube (21 g) Yeast; 175 g liquid honey; 2 Pears (approx. 250 g each); 100 ml White wine; 50 ml Pear brandy; 150 g Walnut kernels; 50 g whole almonds; 25 g Butter; 3 TABLESPOONS Whipped cream; 1 TEASPOON Cinnamon; 100 g crushed almonds; 2-3 TABLESPOONS Apricot Jam; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

125 ml Milk
250 g Flour
7-10 Tbsp juice and grated zest of 1 untreated lemon
1/2 cube (21 g) Yeast
175 g liquid honey
2 Pears (approx. 250 g each)
100 ml White wine
50 ml Pear brandy
150 g Walnut kernels
50 g whole almonds
25 g Butter
3 TABLESPOONS Whipped cream
1 TEASPOON Cinnamon
100 g crushed almonds
2-3 TABLESPOONS Apricot Jam
baking paper

Directions

1
Warm the milk lukewarm. Put flour and lemon peel in a bowl. Make a depression in the middle of the flour and crumble the yeast into it. Pour 50 g honey and lukewarm milk on top and mix with some flour. Leave in a warm place for about 20 minutes. In the meantime wash the pears, remove the seeds and cut them into small cubes.
2
Put them in a pot with lemon juice, white wine and pear brandy and steam for about 5 minutes. Drain the cubes well. Knead the yeast dough with the flour and let it rise for another 30 minutes. In the meantime, chop walnuts and almonds smaller, except for 1 tablespoon each for decoration. Roast them in a pan. Add butter, 125 g honey, cream and cinnamon and heat for about 5 minutes on a low heat. Fold in ground almonds. Knead the dough again and roll out to a rectangle (approx. 25 x 30 cm). Spread with the filling and roll up from the longer side. Cut through once lengthwise. Wrap the two pieces of dough around each other with the dough side down.
3
Add butter, 125 g honey, cream and cinnamon and heat for about 5 minutes on a low heat. Fold in ground almonds. Knead the dough again and roll out to a rectangle (approx. 25 x 30 cm). Spread with the filling and roll up from the longer side. Cut through once lengthwise. Wrap the two pieces of dough around each other with the dough side down. Place on a baking tray lined with baking paper. Bake the plait in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Then leave to rest in the switched off oven for another 10 minutes. Spread the still warm plait with the jam. Serve decorated with remaining nuts and almonds
4
Place on a baking tray lined with baking paper. Bake the plait in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Then leave to rest in the switched off oven for another 10 minutes. Spread the still warm plait with the jam. Serve decorated with remaining nuts and almonds