Apple Reindeer

For the apple puree, sift flour into a large bowl and press a hollow in the center by hand. Crumble in the yeast. Mix with a dash of milk and some sugar to form a dampfl, cover with a clean tea towel and let rise in a warm place for at least 15 minutes.

Knead with the remaining dough ingredients to form a sticky dough, then remove from the bowl and keep beating in the bowl until the dough bubbles and comes away easily from the side of the bowl. Then roll out the dough on the floured work surface to 1/2-inch thickness.

For the filling, place the raisins in a bowl of hot water for a few minutes, drain, pat dry and spread on the dough.

Peel, core and coarsely grate the apples, or slice very thinly and sprinkle over the raisins. Cover with sugar and roll up the dough and place in a snail shape in a buttered Gugelhupfform.

Drizzle the Reindling with melted butter and bake in a preheated oven at 200 °C for 40 minutes.

Turn out the apple Reindling hot from the mold and serve warm or cold.

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