Carinthian Reindling with Caramelized Sugar Crust

Summary

Prep Time	45 mins
Total Time	1 hr 45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the filling:

60 g butter, warmed
80 g suar, possibly brown oranic cane suar
1 tablespoon cinnamon, approx. Depending on your taste
100 g raisins, (I put them in rum)

Carinthian Reindling with Caramelized Sugar Crust

Instructions

Sieve the flour into a bowl and mix with the yeast / yeast. Make a well in the middle and add the other ingredients one after the other. Use the dough hook of the mixer / food processor to knead into a smooth dough, first on low setting, then on high setting.
Cover the dough and let it rise to double its size in a warm place.
Knead again, then roll out into a rectangle as thick as a finger.
Brush the dough with the melted butter, sprinkle with cinnamon, sugar and raisins. Roll up tightly and place in a greased puree, you can also use a bundt pan. Brush with butter if necessary.
Let rise again for about 15-20 minutes - and then bake at 160 degrees hot air for about 50-60 minutes - turn out immediately after baking!
Tip:
For Reindling with a sugar crust: Grease the puree / form well with butter or clarified butter and sprinkle with yellow or brown sugar. The sugar caramelises wonderfully and the Reindling tastes even better.

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