Carinthian Reindling

Ingredients for 1 servings:

• 500 g wheat flour
• 20 g yeast, fresh
• 250 ml milk
• 1 pinch of salt
• 2 egg yolks
• 50 g butter, liquid
• 1 tsp sugar
• sugar, brown
• 150 g raisins, soaked in rum
• 150 g nuts
• 150 g sugar, mixed with cinnamon
• 150 g butter, liquid

Instructions

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

First, prepare the steamed dough (pre-dough). Mix the milk, sugar, and yeast together and let it rise briefly until it has roughly doubled in size. Put the flour on the work surface and make a well in the center. Pour the steamed dough and egg yolks into the dough. Knead thoroughly, adding the melted butter (50 g) and a pinch of salt, until the dough is supple and smooth. Then transfer it to a bowl, cover, and let it rise in a warm place for about 45 minutes. Grease the Reindling pan with butter and sprinkle with brown sugar. Roll out the dough, brush with melted butter, and fill with cinnamon sugar, nuts, and raisins. Roll up the dough with the filling and place it in the pan. Drizzle a little more melted butter over it, cover, and let it rise for another 15 minutes. Bake at 180°C for 45-50 minutes.