Reindling recipe

Here you go!

Reindling recipe

(Reindl = pan) you can use any form of pan, which can be put in the oven

ingredients:

dough: 350gr flour (all purpose or bread flour), 1 package life yeast (make a proof: 2 teaspoons of sugar, yeast, warm water. If it foams it's live), 40gr butter, 50gr sugar, lemon grind, 1 egg, pinch of salt, 3/16 milk (~ 190ml). All ingredients for the dough should be room temperature.

filling:

100gr butter (to brush on the dough), sugar, cinnamon, cacao powder, 100gr raisins (if desired)

After the dough is done (I let it proof for half an hour), put it on your workspace, dusted with flour, and roll it into a square. Brush with melted butter. Sprinkle sugar, cinnamon/cacao powder mixture over it (I have a container where I mix these ingredients together and shake it well.) Start from one side only and roll it into a log. Put it into the prepared pan (buttered and floured), make a few holes with a fork in it, brush with butter, or milk, and put it into the oven. Bake at 350F for about 30 minutes, finish with 400F about another ten minutes. It's done when you insert a needle into the thickest part of it, and it comes out clean, without dough sticking to it. When it's done put it on a rack to cool.

Enjoy!

This Reindling had not enough filling in it, according to my son. It was a little dry, but you can always spread some butter on it, and some jam. Actually, I like it at least a day old anyway.



This is a Gugelhupf, same dough, but I filled it with a hazelnut filling, and added some dried cranberries. It's funny, I gag when I find a raisin somewhere in my food, but love cranberries. The other one, in the square pan is a Reindling with regular cacao/sugar/butter filling.



Fresh out from the oven, on the cooling rack.



This time, I added enough filling to the Reindling, while still hot, it oozed out, and smelled heavenly.



Here you have it. One dough, two different breads, with delicious fillings. I love all nutty things, but haven't made this in years. I usually double the recipe and make two, so we can freeze one.

I hope your breads will turn out as well as mine did! Now I'll brew myself some fresh tea, and a slice of Gugelhupf to go with it! Yummy!

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