Reindling – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 packet yeast, (yeast)
- 1 egg (s)
- 3 egg yolks
- 150 g butter
- 150 grams sugar
- 1 point vanilla sugar
- 250 ml milk
- 1 pinch (s) salt
For the filling:
- 100 g suar
- 0.5 teaspoon ½ cinnamon
- 1 point vanilla sugar
- 100 g walnuts, chopped
- 2 tablespoon rum
- 50 g raisins
- Butter, for brushing
Print Recipe
Pin Recipe Instructions
- Put the flour in a mixing bowl. Lightly sweeten a little milk and heat it lukewarm, dissolve yeast in it.
- Pour the mixture on top of the flour and let rise until a steam appears.
- In the meantime, melt the butter, add the milk, sugar and vanilla sugar and season with a little salt. Stir in the flour steamer with the eggs while still lukewarm. Knead until a fine dough is formed. Let rest for 30 minutes until the dough has risen to double its size.
- Then roll out into a rectangle on a floured worktop.
- For the filling, mix granulated sugar, cinnamon, vanilla sugar, raisins in rum and chopped walnuts and distribute on the dough. Roll up and place in a greased, floured bundt cake pan, let rest a little more.
- Brush with butter, pierce with a fork and bake in the preheated oven at 170 ° C for about 50 minutes
- to bake.
- Let cool and turn over.
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