Reindling

Instructions

1. Prepare a yeast starter with lukewarm milk and a little sugar.
2. Sieve the flour into a bowl and keep warm.
3. When the yeast has risen, pour it into a mould in the flour and mix.
4. Melt the butter and mix with the lukewarm milk, sugar, lemon zest and eggs.
5. Add the liquid to the flour and knead until a smooth dough is formed.
6. Leave to double in the oven with the light on.
7. Soak the sultanas for the filling in Stroh 80.
8. When the dough has risen enough, roll out into a rectangle approx. 0.5 cm thick.
9. Heat the oven to 160 °C top/bottom heat.
10. Butter the ring cake tin or bundt cake tin and sprinkle with granulated sugar.
11. Melt the butter for the filling and mix with the sugar and cinnamon.
12. Grease the rectangle with the sugar butter. Make sure that it is spread right up to the edge. Sprinkle with sultanas and 100 g hazelnuts.
13. Roll up the pastry and place in the tin.
14. Proof for approx. 40-60 minutes before placing the Reindling in the oven.
15. Bake for approx. 45 minutes to an hour. To prevent the Reindling from getting too brown, cover it with aluminium foil for at least the first half hour.