Carinthian Reindling with caramelized sugar crust

Ingredients for 1 servings:

• 500 g flour
• 20 g fresh yeast
• 70 g butter
• 250 ml milk, lukewarm
• 1 egg(s)
• 2 egg yolks
• 70 g sugar, fine (icing sugar)
• ½ tsp salt
• n. B. Lemon zest to taste
• 1 tsp anise powder, optional
• 60 g butter, warmed
• 80 g sugar, possibly organic brown cane sugar
• 1 tbsp cinnamon, approx. – depending on taste
• 100 g raisins (I soak them in rum)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

tried and tested recipe from a thread in the baking forum

Sift the flour into a bowl and mix with the yeast. Make a well in the center and add the remaining ingredients one at a time. Using the dough hook on a mixer/food processor, knead until you have a smooth dough, first on low speed, then on high speed. Cover the dough and let it rise in a warm place until it has doubled in size. Knead again, then roll it out into a rectangle thick enough to fit your finger. Brush the dough with melted butter, sprinkle with cinnamon, sugar, and raisins. Roll it up tightly and place it in a greased, round baking dish (you can also use a bundt pan). Brush with more butter, if desired. Let it rise for another 15-20 minutes. Then bake at 160°C (convection oven) for approx. 50-60 minutes – turn out immediately after baking! Tip for Reindling with a sugar crust: Grease the dish/tray well with butter or clarified butter and sprinkle with yellow or brown sugar. The sugar caramelizes beautifully and the Reindling tastes even better.