Carinthian Reindling

For the dampfl, mix the lukewarm milk with the yeast and 1 tablespoon sugar and stir into the flour. Let the dough rise for about 45 minutes.

Then knead the dough with the remaining ingredients to a smooth dough and let it rise for another 30 minutes.

Roll out the dough on a floured work surface to a 4 mm thick rectangle, spread the liquid butter on it and sprinkle the dough with raisins, cinnamon, bread crumbs and sugar. Roll up the dough and place it in a buttered and sugared Reindling form (or Gugelhupfform). Cover again and let rise in a warm place for about 20 minutes.

Pour the remaining butter on top and bake in a preheated oven at 170 °C for about 45 minutes.

Let cool briefly, turn out onto a plate and sprinkle with a little powdered sugar before serving.

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