Summary

Ingredients

• 500g flour
• 20 g yeast, fresh (yeast)
• 70 g butter
• 250 ml milk, lukewarm
• 1 egg (s)
• 2 egg yolks
• 70 g suar, fine (powdered suar)
• 0.5 teaspoon ½ salt, grated lemon zest to taste
• 1 teaspoon anise, ground, optional

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)

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Instructions

1. 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.
2. Cover the dough and let it rise to double its size in a warm place.
3. Knead again, then roll out into a rectangle as thick as a finger.
4. 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.
5. 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!
6. Tip:
7. 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.