Carinthian Reindling




Rating: 3.32 / 5.00 (706 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

For the dough:









For the first abundance:









For the second abundance:







For the steam:





Instructions:

For the first filling, pour the rum over the raisins and let stand. Then mix nuts, sugar, cinnamon and stir with the milk to a spreadable mass.

For the second filling, also mix all the ingredients to a spreadable mass.

For the dampfl, mix yeast, sugar and lukewarm milk. For the dough, put flour with salt and lemon zest in a bowl.

Melt the butter, add the milk and stir in the sugar and yolks. Knead this mixture with the risen dampfl and the flour mixture to form a dough. Let it rise for about half an hour.

Then roll out the dough to a rectangle about 4 mm thick.

Spread the nut filling evenly on it and sprinkle the raisins soaked in rum on top. Spread the second filling on top and roll up.

Place the roll in a greased baking pan and allow to rise again.

Bake at approx. 170 °C for approx. 80-90 minutes.

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