Reindling

For the Reindling, first soak the raisins in the rum. Mix 1/16 lukewarm milk, yeast and some sugar to a thin mixture, cover with some flour and let rise well in a warm place. The flour cover should have deep cracks.

Beat the yolks with the remaining sugar, vanilla, rum, a pinch of salt and milk until foamy, add the flour and the “Dampfl” (yeast mixture). Beat well, adding the melted butter in between. Beat until the dough separates from the mixing bowl. Let rise for 1/2 hour until the dough has doubled in size.

Beat dough together and roll out into a rectangle (30 x 40) on a floured surface. Spread 2/3 of the dough with 2/3 of the melted butter. Spread cinnamon sugar, raisins and nuts over dough and roll into a tight roll – like a strudel – and place seam side down in a greased bundt pan or wreath cake pan.

Brush with the remaining butter. Bake in the oven preheated to 170 °C on the lowest shelf for about 30 minutes. Allow to cool for approx. 10 minutes and then turn the Reindling out of the mold.

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