Easter Reinling

First mix the yeast, a little sugar and a little milk into a dough and let it rise in a warm place, covered.

When the dampfl bubbles, mix in the flour, add the remaining sugar, salt, butter, egg, egg yolk and enough milk to make a soft, smooth yeast dough.

Punch down the dough several times on the work surface and let it rise again, covered, until it has reached about twice its original volume.

Then knock the dough back together, knead it thoroughly once more and roll it out into a rectangle to a thickness of about 1/2 cm. Brush this patch of dough with melted butter, sprinkle with sugar, cinnamon powder, hazelnuts and raisins and roll it up.

Press the resulting roll in the shape of a snail into a larded cake pan, let it rise for another 1 hour and bake in a preheated oven at 170 °C for 80 to 90 minutes until golden brown.

Sprinkle the Reinling with powdered sugar and allow to cool.

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