Carinthian Reindling

Time: more than 1 hour
Category: Pastries
Complexity: medium


for the baking pan Ø22 cm (2 liter)

250 ml milk
25 g fresh yeast
600 g wheat flour
1 egg
1 egg yolk
50 g sugar
1 tsp salt
1 tsp vanilla sugar
20 ml rum
100 g softend butter
175 g raisins
100 g sugar
75 g chopped walnuts
1 tbsp cinnamon


Dissolve yeast in warm milk, mix with 6 tbsp of 
flour, cover with a towel and leave for 15 minutes. Mix in all other ingredients and knead a smooth dough. Leave in a warm place for another 45 minutes.
For the filling mix the raisins, sugar, nuts and cinnamon. Roll out the dough into a rectangle, coat with butter, put the filling leaving 2-3 cm from each edge. Wrap in a sausage from a long side.
Spread gugelhupf baking pan with melted butter, put in the rolled sausage and smear again with butter. Bake at 160 °C for about 1 hour.