Reinling with must foam

Ingredients

Directions

1. 1

   Warm 125 ml milk lukewarm. Crumble yeast. Stir with 1 teaspoon of sugar and lukewarm milk until smooth. Stir in 80 g flour and dust with 20 g flour. Cover and leave to rise in a warm place for about 20 minutes until the volume has doubled. Melt 80 g butter, add 125 ml milk and warm up lukewarm.

2. 2

   Knead 420 g flour, butter-milk mixture, egg, 1 egg yolk, 1 pinch of salt, 40 g sugar, lemon zest and the yeast mixture with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for another 1 hour until the volume of the yeast dough has doubled. Wash the raisins and drain well. Melt 40 g butter. Roll out the dough on a floured work surface to a rectangle (50 x 30 cm) and brush with the liquid butter. Sprinkle with cinnamon and raisins. Roll the dough tightly lengthwise. Place the roll of dough in a greased springform pan ("Rein"; 24 cm Ø), forming a large dough snail. Cover and leave to rise in a warm place for about 30 minutes until the dough volume doubles. Bake Reinling in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes on the lowest rack. Allow to cool in the mould and carefully remove from the mould. Dust with icing sugar.

3. 3

   Roll the dough tightly lengthwise. Place the roll of dough in a greased springform pan ("Rein"; 24 cm Ø), forming a large dough snail. Cover and leave to rise in a warm place for about 30 minutes until the dough volume doubles. Bake Reinling in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes on the lowest rack. Allow to cool in the mould and carefully remove from the mould. Dust with icing sugar. Whisk cider, 100 g sugar and 4 egg yolks over a hot water bath for approx. 7 minutes until the volume of the cider foam has doubled. Serve immediately with the Reinling

4. 4

   waiting time approx. 2 hours