Pear way filling, 1.2 kg

PEAR WAY FILLING, 1.2 KG

You are a big fan of the fair? You can't wait for autumn so you can go to the autumn fair? You miss the delicious, fine smells when you stroll through the fair? Then bring the fair to your home. With our tasty pear doughnut filling, you can make the best pear doughnuts you've ever tasted. You don't have to wait for the fair. Bring the market to your home and surprise your loved ones with these fine pear doughnuts.

Recipe pear waygen with cake dough

Birewegge is a traditional pastry from Switzerland with a filling of dried pears, spices and nuts. Birnenweggen are not to be confused with a pear bread, because in pear bread the filling is mixed with bread dough. In this recipe, the cake dough is filled with the delicious pearweggen filling. But if you want to know how to make the pear dough from yeast dough, then visit our fairground course. In this course you will make your own yeast dough and fill it with the filling.

Amount for 12 pear buns
45 g butter or margarine
115 g white flour
2 g salt
50 g water
1 egg beaten
410 g pear buns filling

1. mix butter or margarine with salt and white flour.
2. add water and quickly knead into a smooth dough.
3. wrap the finished dough in cling film and place in the refrigerator for at least 1 hour or better overnight.
4. roll out the dough to a thickness of 3 mm and about 15 cm wide.
5. place the filling in the middle of the dough sheet in two sheets next to each other.
6. fold one part over the filling. Brush the inside with a little egg and fold the other part over it.
7. turn the dough over so the seam is down.
8. brush the top and sides of the dough roll with egg.
9. cut the dough roll into 12 evenly sized pieces. Clean the knife after each cut so that there is a clean cut edge.
10. Bake for 8 to 10 minutes at 180 °C.
11. After the baking time, let the finished Bireweggli cool on a cooling rack or snack on them while they are still lukewarm!

YEARLY MARKET COURSE at miniSchoggi

We take you back to your childhood and proudly present you our fairground course. At the course itself, you will learn how to make stomach bread, roasted almonds, the finest Basler Leckerli and juicy pear Weggen. Since a fair has so much more to offer, but all the delicacies unfortunately do not fit into one course, we have as always a very detailed recipe booklet for you, with many more delicious recipes. Don't wait and register now. We look forward to your course visit.