Raisin-Cinnamon Cake à la Kärtner

Ingredients

• 500 g flour
• 42 g fresh yeast (1 cube)
• 1 pinch salt
• 250 ml milk (lukewarm)
• 50 g butter (liquid)
• 50 g sugar
• 4 tbsp acacia honey
• 150 g raisins
• 75 g cinnamon
• 75 g sugar
• semolina breadcrumbs (for the bundt pan)

Instructions

1. 1.

   Mix flour, salt and sugar. Dissolve yeast in lukewarm milk and add to the flour along with liquid butter. Stir briefly with a wooden spoon then knead by hand until dough is smooth and elastic, releases from hands and surface, and forms bubbles. Cover and let rise in a warm, draft‑free spot for 50 minutes. Then roll out on a floured surface into a rectangle.

2. 2.

   Brush dough with honey, scatter raisins over it, and dust generously with cinnamon sugar. Roll up like a strudel and place in a greased bundt pan lined with breadcrumbs. Cover again and let rise for 15 minutes. Bake in a preheated oven at 200 °C for 45–50 minutes.