1. Original Carinthian Reindling By Lisa Witzelnig

2. Ingredients: For the Yeast dough: 500 g of flour (flatly) 30 g Yeast 100 g of butter 4 pieces of yolks 170 ml of milk 40 ml of rum 10 g of vanilla sugar 5 g of salt 1 piece of lemon (bowl For the fullness: 360 g of raisins 200 g of cinnamon sugar

3. Preparation: Yeast in warmed up milk (approx. 1 / 3 of the given total quantity dissolve and touch with some flour to a thick “Dampfl” and allow to rise at a warm place. The remaining ingredients, milk, butter, yolk, sugar, vanilla sugar, lemon bowl, rum and salt warm up and with the “Dampfl” and flour to a smooth dough kneat. 20 allow to rest min covered. Afterwards roll out the dough rectangular (approx. 5 mm thick). Coat with liquid butter and with cinnamon, sugar and raisins strew. The occupied dough roll up and give in a form struck out with butter. The Reindling allow to rise again and with 160 °C approx. 50-60 min bake. From the baking pipe take, fall and the original Carinthian Reindling is ready.