Pear Küchen

Name: Pear Küchen
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons active dry yeast (from a 1/4-oz package); 3 firm-ripe Bosc pears (about 1 1/2 lb total); 1 teaspoons cinnamon; 59 milliliters packed dark brown sugar; 2 Tbsps plain fine dry bread crumbs; 1 large egg yolk; 3 Tbsps hazelnuts, toasted and chopped; 79 milliliters warm milk (105-115°F) 1/3 cup plus 1 teaspoon sugar; 1 teaspoons salt; 2 Tbsps unsalted butter, melted; 1 teaspoons vanilla; 1 large whole large egg

Pear Küchen might be just the side dish you are searching for. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 152 calories, 3g of protein, and 7g of fat. If you have egg yolk, firm-ripe bosc pears, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 75 hours.

Instructions

Stir together milk and 1 teaspoon granulated sugar in bowl of mixer.

Ingredients you will need

Granulated Sugar

Milk

Equipment you will use

Blender

Bowl

Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)

Ingredients you will need

Yeast

Add 1/4 cup flour, beating at medium speed until combined.

Ingredients you will need

All Purpose Flour

Add whole egg, yolk, vanilla, salt, and remaining 1/3 cup sugar and beat until combined. Reduce speed to low and gradually mix in 1 1/4 cups remaining flour. Increase speed to medium and add butter, then continue beating, stopping and scraping down side of bowl once or twice, until dough is shiny and forms strands from paddle to bowl, about 3 minutes. (Dough will be very soft and sticky.)

Ingredients you will need

Egg

Vanilla

Butter

Dough

All Purpose Flour

Sugar

Salt

Egg Yolk

Equipment you will use

Bowl

Transfer dough to a lightly oiled bowl and cover with plastic wrap.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.

Put oven rack in middle position and preheat oven to 400°F.

Equipment you will use

Oven

Peel pears, cut lengthwise into eighths, and core. Toss pears with melted butter and 2 tablespoons brown sugar in a 13- by 9-inch glass or ceramic baking dish and arrange in 1 layer.

Ingredients you will need

Brown Sugar

Butter

Pear

Equipment you will use

Baking Pan

Roast pears, gently turning and stirring occasionally, until just tender and lightly caramelized, about 45 minutes.

Ingredients you will need

Pear

Transfer pears to a plate with a slotted spatula. Stir bread crumbs into baking dish, scraping up all brown bits and butter, then transfer to a bowl. Stir hazelnuts, cinnamon, and remaining 2 tablespoons brown sugar into bread crumbs.

Ingredients you will need

Breadcrumbs

Brown Sugar

Hazelnuts

Cinnamon

Butter

Pear

Equipment you will use

Baking Pan

Spatula

Bowl

Reduce oven temperature to 350°F.

Equipment you will use

Oven

Transfer dough to springform pan and spread evenly with a rubber spatula to cover bottom.

Ingredients you will need

Spread

Dough

Equipment you will use

Springform Pan

Spatula

Sprinkle half of crumb mixture over dough, leaving a 1-inch border. Gently toss roasted pears with remaining crumb mixture and scatter pears over dough.

Ingredients you will need

Dough

Pear

Let rise, covered with plastic wrap, in a warm draft-free place, 30 minutes.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bake, uncovered, until firm to the touch and deep golden brown, about 40 minutes. Cool in pan on a rack, 20 minutes, then carefully remove side of pan. Cool to barely warm or room temperature.

Equipment you will use

Oven

Frying Pan