South Styrian Pumpkin Seed Purée




Rating: 3.70 / 5.00 (94 Votes)


Total time: 1 hour

Servings: 2.0 (servings)

For the Reindling dough:










For the Reindling filling:






Instructions:

For the pumpkin seed puree first prepare a dampfl (mix part of the lukewarm milk with the yeast and some flour and let it rise).

The remaining milk, flour, powdered sugar, vanilla sugar, egg yolks, salt, melted butter and the Dampfl knead into a dough. Then let it rise for 15 minutes.

Roll out the dough and brush with a little melted butter. Cinnamon sugar, chopped pumpkin seeds and rum raisins sprinkle on top, roll up, cut in half and place in greased Reindlingformen (Gugelhupf).

Brush with butter on top and let rise again.

Bake the pumpkin seed Reindling at 180°C for about 45 minutes.

It looks especially pretty and rustic if you put the Reindling pieces on a wooden board.

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