Servings:
12
Prep time:
25
Cooking time:
20
INGREDIENTS
- - 300 g of flour
- - 150 g of cottage cheese
- - 1 pear
- - 80 ml of milk
- - 50 g of brown sugar
- - 50 g of walnuts
- - ½ cube of yeast
- - salt
INSTRUCTIONS
- Dissolve yeast in warm milk, then stir in three-quarters of the flour and mix well. At this point, before you add the sugar and then the ricotta you have passed through a sieve and a pinch of salt. Lastly, stir in the remaining flour and knead until you have a compact and homogeneous mass. Place it in a bowl, cover and let rise for 2 hours at room temperature.
- Cut the pear into very small pieces and mix them with nuts.
- Roll out the dough on baking paper obtaining a rectangle of about half a centimeter thick. Cover it with a mixture of pear and walnuts, leaving the edges, then roll it helping with baking paper and seal it well bagnandone ends.
- Slice the roll with a sharp knife so as to achieve 10-12 swivels. Let rise on the plate of the oven, covered, for another hour, then bake at 180 ° C for about 20 minutes. You can, if you like, sprinkle with more sugar before you bake.
