Carinthian Reindling with Poppy Seed Filling




Rating: 3.20 / 5.00 (41 Votes)


Total time: 1 hour

Servings: 10.0 (servings)

Ingredients:


















Instructions:

For the Reindling, mix the lukewarm milk with 30 g flour, honey, sugar, salt and yeast to a pre-dough. Then cover well with a tea towel and let it rise for 20 minutes.

Then melt the butter and knead with the remaining ingredients to form a smooth dough and shape into a ball. Cover and let rise in a warm place until doubled in size.

Prepare the poppy seed filling according to package directions. Then roll out the dough on a floured work surface to about finger thickness and spread with the poppy seed filling, roll up and place in the floured and crumbled bundt pan.

Brush with the melted butter and let rise for another half hour! Preheat the oven to 180 degrees and bake for 50 minutes. If the surface becomes too brown, simply cover with some aluminum foil.

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