Reinling with must foam

Name: Reinling with must foam
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 16
Ingredients: 500 g + some flour, 1/8 l + 1/8 l milk; 25 g fresh yeast, 1 tsp + 140 g sugar; 80 g + 40 g + some butter; 1 egg + 5 egg yolks, 1 pinch of salt (size M); 7-10 Tbsp rubbed off. peel of 1/2 untreated lemon; 120 g Rosinen, 1 Tbsp Zimt; 1/4 l Cider (substitute for cider); 7-10 Tbsp Icing sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 16

500 g + some flour, 1/8 l + 1/8 l milk
25 g fresh yeast, 1 tsp + 140 g sugar
80 g + 40 g + some butter
1 egg + 5 egg yolks, 1 pinch of salt (size M)
7-10 Tbsp rubbed off. peel of 1/2 untreated lemon
120 g Rosinen, 1 Tbsp Zimt
1/4 l Cider (substitute for cider)
7-10 Tbsp Icing sugar

Directions

1
Put 500 g of flour in a bowl and make a depression in the middle. Heat 1/8 l milk lukewarm, crumble yeast and dissolve in it with 1 teaspoon sugar. Pour the yeast milk into the hollow and mix it with some of the flour to the pre-dough. Cover and leave to rise in a warm place for about 20 minutes
2
Melt 80 g butter. Add 1/8 l milk and warm up lukewarm. Add the egg, 1 egg yolk, salt, 40 g sugar and lemon zest to the pre-dough. Knead everything smooth. Cover and leave to rise in a warm place for about 1 hour
3
Wash the raisins, dab dry. Melt 40 g butter over a mild heat. Knead the dough and roll out to a rectangle (approx. 30 x 50 cm) on some flour. Spread liquid butter, cinnamon and raisins on top. Roll up from the long side. Put into a greased springform pan (24 cm Ø) and form a snail. Cover and leave to rise in a warm place for about 30 minutes
4
Bake in a hot oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) on the lowest shelf (gas: see oven manufacturer) for approx. 50 minutes. Cool down in the mould
5
Beat the must, 4 egg yolks and 100 g sugar in a hot water bath for approx. 7 minutes until white and frothy. Dust the Reinling with icing sugar and serve with foam