Summary

Ingredients

For the dough:

• 500g flour
• 2 large egg (s)
• 70 g suar
• 40 g yeast, fresh
• 1 pinch (s) salt
• 250 ml milk
• 1 tablespoon lard, room temperature

For the filling:

• 200 g walnuts, rated
• 150 grams sugar
• 1 tablespoon cinnamon
• 1 pinch (s) clove powder
• 70 g raisins
• some rum or rum flavor
• Butter for the mold
• Sugar for the mold

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Instructions

1. Mix and dissolve the fresh yeast and sugar. Warm the milk (lukewarm), mix the yeast-sugar mixture with the milk and then add to the flour with the remaining ingredients. Knead into a fine, soft yeast dough. Let the dough rise once in a warm, draft-free place.
2. Mix the ingredients for the filling well. Roll out 1 cm thick (square) and sprinkle evenly with the filling, roll up, press the ends together well.
3. Place the roll in a ring cake tin well sprinkled with butter and sugar, with the seam facing up. Let rise again and bake at 170 ° C for about 50 minutes. After baking, turn out of the pan and let it cool.
4. The longer the yeast dough is kneaded and the air gets into the dough, the looser and fluffier it becomes - the effort is guaranteed to be worth it!
5. If you use fructose instead of granulated sugar, the recipe is also suitable for diabetics, according to my information. The lard makes the Reindling very juicy and gets the wonderful taste that is reminiscent of grandma’s farmhouse parlor.
6. The baking time can vary depending on the oven, it is best to do the cooking test with a wooden skewer! If no dough remains stick to the skewer, the reindling is done.