Ingredients
Method
1.Combine water and milk in a pot and heat until just lukewarm.
2.Sprinkle yeast and sugar over the liquid, then set aside for 5 minutes, or until frothy (see recipe tips).
3.Combine flour and salt in a large bowl and make a well in the centre.
4.Pour in the yeast mixture, butter and egg. Mix well, ensuring the butter is worked into the dough.
5.Turn the dough out and knead until smooth and elastic. The dough will be soft but shouldn’t be sticky.
6.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.
7.Roll dough out to a rectangle of approximately 34 x 30cm.
8.Cut rectangle in half lengthways.
9.Arrange pear and almonds on one side of each piece of dough, then fold dough over and press to seal, securing the filling inside.
10.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.
11.Preheat oven to 180°C.
12.Bake the twist for 25 minutes, or until golden and firm to touch.
13.Set aside on a wire rack to cool. While warm, drizzle with the combined icing sugar, milk and vanilla. Scatter with almonds.
Note
- If the yeast, water and sugar mixture doesn’t become frothy after 5 minutes, it’s probably time to buy new yeast! – PER SERVE: Energy: 503kcal, 3018kj Protein: 11.1g Fat: 17.2g Saturated fat: 5.3g Cholesterol: 52.6mg Carbohydrate: 75.4g Fibre: 4.6g Sodium: 261mg
