Kringe cake

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 1 tsp salt
• 50 g sugar
• 3 tbsp margarine
• 350 ml milk, lukewarm
• 2 tbsp oil
• 1 egg(s)
• 100 g sugar
• 1 tbsp baking cocoa
• 200 g raisins
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

Yeast strudel from Hesse

For the yeast dough, put the flour in a bowl and make a well in the center. Add the sugar, salt, and yeast to the well. Warm the milk with the margarine; the margarine should be runny, then add it to the bowl. Knead well with your hands. The dough is ready when it no longer sticks to your hands. Cover the bowl with a cloth and let it rest in a warm place for at least 30 minutes. After 30 minutes, the dough should have risen slightly. Now, flatten the dough with your hands on a floured surface. I always use baking paper for this, as it makes it easier to spread the dough evenly on the baking sheet. The dough should be about 1.5 cm thick. Warm a little margarine and brush it onto the dough. Let it rest for another 20 minutes. Preheat the oven to 190°C (fan). Mix the sugar and cocoa powder and spread evenly over the dough, adding the raisins to taste. Roll the dough up and place it on a baking sheet in a ring. Whisk an egg yolk with a little milk and brush it over the cake. Bake for about 45 minutes.