Pear and almond Danish twist
This fluffy, soft pear and almond twist recipe is a must for any weekend baking session. Serve this rustic bread for your next morning tea and treat your guests to something truly special
- 1/4 cup water
- 1/4 cup milk
- 2 tsp active yeast granules
- 1/4 cup sugar
- 2 1/2 cups plain flour
- 1/2 tsp salt
- 50 g butter, softened
- 1 egg, lightly whisked
- 400 g tin pears, drained and diced
- 1/2 cup ground almonds
- 1 cup icing sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- 1/4 cup flaked almonds, toasted
- Combine water and milk in a pot and heat until just lukewarm.
- Sprinkle yeast and sugar over the liquid, then set aside for 5 minutes, or until frothy (see recipe tips).
- Combine flour and salt in a large bowl and make a well in the centre.
- Pour in the yeast mixture, butter and egg. Mix well, ensuring the butter is worked into the dough.
- Turn the dough out and knead until smooth and elastic. The dough will be soft but shouldn’t be sticky.
- Clean the bowl and grease with a little butter. Return dough to bowl, cover and place in a warm spot until doubled in bulk, about 1½ hours.
- Roll dough out to a rectangle of approximately 34 x 30cm.
- Cut rectangle in half lengthways.
- Arrange pear and almonds on one side of each piece of dough, then fold dough over and press to seal, securing the filling inside.
- Gently twist the two ropes of dough together quite tightly, then arrange in a loose coil on a baking tray. Cover the dough and allow to rest in a warm spot for 30 minutes.
- Preheat oven to 180°C.
- Bake the twist for 25 minutes, or until golden and firm to touch.
- Set aside on a wire rack to cool. While warm, drizzle with the combined icing sugar, milk and vanilla. Scatter with almonds.