Ingredients
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For the Filling
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4½ oz (125 g) Raisins
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2 fl oz (6 ml) Rum
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3½ oz (100 g) coarsely chopped Walnuts
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1 teaspoon ground Cinnamon
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1⁄3 cup Sugar
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For the Dough
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2 cups warm Milk
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¼ cup Sugar
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2 teaspoons organic Lemon Zest
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1¼ fl oz (40 ml) Rum
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1 cube fresh Yeast
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4¾ cups Spelt Flour
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1¼ cups Spelt Flour
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10 tablespoons melted Butter
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2 Egg
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3 tablespoons Apricot Jam
Directions
Steps
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1
Done
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For the filling, soak the raisins in rum or lukewarm water. As they soak, mix the milk, sugar, lemon zest, and rum in a bowl and stir with a kitchen spoon. Crumble in the yeast. Add the spelt flour and spelt semolina flour little by little as you continue stirring. As soon as the dough becomes too stiff to stir, knead it with your hands or a stand mixer. Add 6 tablespoons melted butter and eggs and thoroughly knead. Cover with a dish towel and let rise for 45 minutes–1 hour in a warm location until it has doubled in volume. Briefly knead the dough then let rise for 45 minutes more. |
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2
Done
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Preheat the oven to 390°F (200°C). Roll the dough out on a lightly floured dish towel to about ¼ in (5 mm) thick and brush with a bit of melted butter. Sprinkle evenly with raisins, chopped hazelnuts, cinnamon, and sugar, then roll the dough together tightly (the Reindling is not very sweet. If you want, you can sprinkle with a few more tablespoons sugar). Grease a deep baking sheet (8 x 12 in (20 x 30 cm)) with butter and lay in the dough in a spiral form. Brush with the remaining butter, let rise 10 minutes, and bake on the lowest oven rack for 45–50 minutes until golden brown. |
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3
Done
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In the meantime, mix the apricot jam with 2 tablespoons water and push through a fine sieve. Remove the spelt reindling from the oven, brush with the glaze, and serve warm or cold. |
