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Ingredients
- 500 g wheat flour type 480 smooth
- 42 g fresh yeast (1 cube)
- 250 ml milk (lukewarm)
- 80 g sugar
- 1 pinch salt
- 1 egg
- 80 g butter (soft)
- 100 g raisins
- 2 tbsp rum
- 1 tbsp ground cinnamon
Method
- 1Soak the raisins in rum. Warm the milk to lukewarm and dissolve the yeast in it.
- 2Place flour, sugar, salt, egg, and soft butter in a bowl. Add the milk-yeast mixture and knead into a smooth dough.
- 3Cover the dough and let it rise in a warm place for about 50-60 minutes until it has doubled in volume.
- 4Roll out the dough into a rectangle on a floured surface (about 1 cm thick).
- 5Brush with melted butter, generously sprinkle with a mixture of sugar and cinnamon, and spread the rum-soaked raisins over it.
- 6Roll up the dough tightly and place it in a well-greased and sugared Reindl mold (or Gugelhupf mold). Let it rise for another 20 minutes.
- 7Bake in a preheated oven at 170°C (top/bottom heat) for about 45-50 minutes until golden brown. After baking, let it cool briefly in the mold, then invert.
