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Annemarie’s Swiss Pear bread

Annemarie’s Swiss Pear Bread

We have had many family members and friends of the Gemperle Family ask
for this treasured recipe. It is truly one of Annemarie’s best. This
traditional Swiss bread on a wood platter will be the highlight of your
holiday table.
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Ingredients
  

Dough Ingredients:

  • 1 Package active dry yeast
  • 1/4 cup cup warm water (about 110 degrees)
  • ½ teaspoon salt
  • 2 tbsp sugar
  • 1 teaspoon vanilla
  • ¾ cup warm milk (about 110 °)
  • 3 cups unsifted flour
  • 3 Gemperle egg yolks
  • ¼ cup butter (melted and cooled)

Egg Wash Before Baking

  • 1 Gemperle egg white
  • ½ teaspoon water
  • 2 tbsp sugar (to sprinkle over egg wash

Pear Filling Ingredients

  • 1½ cups water
  • 2 cups coarsely chopped dried pears
  • 2 tbsp lemon juice
  • ½ cup golden raisins
  • ½ cup brown sugar firmly packed
  • ½ cup finely chopped hazelnuts or walnuts
  • 2 tbsp Kirsch or other cherry flavored liqueur
  • 1 teaspoon grated lemon peel
  • 1 teaspoon cinnamon
  • ¾ teaspoon crushed anise seed
  • ½ teaspoon ground clove
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground ginger

Instructions
 

Directions for Dough

  • In a large mixer bowl, soften yeast in 1/4 cup warm water (approximately 110 degrees). Add salt, sugar, vanilla and warm milk. Mix in 2 cups flour and beat at medium speed until dough is smooth and elastic and pulls away from the sides of the bowl , about 3-5 minutes
  • Mix in egg yolks, melted butter and last cup of flour, making a soft dough.
  • Turn dough on to floured board and knead until smooth and satiny, using flour as needed to prevent sticking (up to 3/4 cup).
  • Place dough in greased bowl, turn dough to grease top. Cover and let rise in a warm place until double in bulk, about 1 hour.

To Make Pear Filling:

  • In a two quart saucepan, combine water, dried pear and  lemon juice. Simmer, uncovered, stirring often until pears are tender and liquid is absorbed, about 10-15 minute.
  • Remove from heat and add raisins, brown sugar, hazelnuts or walnuts, kirsch, grated lemon peel, cinnamon, anise, clove, coriander and ginger. Set aside.

To Assemble

  • Punch down dough and knead until smooth. Roll out into a 20 inch square.
  • Top with pear filling, spreading it to within 1 inch of dough edges. Tightly roll up, jelly roll style; pinch to seal
  • Place roll seam side down, on a greased cookie sheet and shape into a partial ring. Moisten ends with water and pinch to seal. With a sharp knife, make crosswise cuts about two inches apart on top of ring just to the filling.
  • For egg wash, beat 1 Gemperle egg white and 1/2 teaspoon water. Brush over ring and sprinkle with 2 tablespoon sugar.
  • Let rise in warm place until almost doubled in bulk, about 50 minutes.
  • Bake at 350 degrees for 30 to 35 minutes or until golden brown. Loosen ring from sheet with a wide spatula and let cool on sheet about 10 minutes. Slide off on wire rack to cool until warm, or cool completely and freeze.
  • To reheat, wrap thawed loaf in foil and place in 350 degree oven for about 20 minutes. Recipe make one large ring.

Notes

Enjoy! Serve on Christmas morning or give away this fabulous treat to your special loved ones. Merry Christmas from the Gemperle Family to yours!
A favorite Gemperle Dessert Recipe!
Keyword birnbrot, mom's recipe, swiss pear bread
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