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

  • 3 hrs 30 mins cooking
  • Serves 6
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  • 1/4 cup water
  • 1/4 cup milk
  • 2 teaspoon active yeast granules
  • 1/4 cup sugar
  • 2 1/2 cup plain flour
  • 1/2 teaspoon salt
  • 50 gram butter, softened
  • 1 egg, lightly whisked
  • 400 gram tin pears, drained and diced
  • 1/2 cup ground almonds
  • 1 cup icing sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/4 cup flaked almonds, toasted


  • 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.


  • 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