Ingredients:
- 3 cups De Molen [All Purpose Flour]
- 1 egg
- 3 tablespoons white sugar
- 3 teaspoons baking powder
- 3 tablespoons butter
- 2 tablespoons vanilla extract
- 2 cups milk
- 4 handfuls of soaked raisins
- 8 canned pineapple slices (cut into pieces)
- 2 cups white sugar
- 2 tablespoons cinnamon
- 1 pack of butter
- Borgoe rum
- 1 pack of almond slices
- hand mixer or stand mixer
Preparation:
- Mix 3 cups of De Molen Flour, 3 teaspoons baking powder and 3 tablespoons sugar together.
- Add the 3 tablespoons of butter, 3 tablespoons of vanilla and egg and mix with a hand mixer or stand mixer until completely combined.
- Then add 2 cups of milk while mixing. Mix until a firm dough forms.
- Cover this with plastic foil, put a cloth over it and let the dough rise in a warm room for 1-1 ½ hour.
- Meanwhile, soak the raisins in rum. Or make them the night before.
- Mix 2 cups of sugar with 2 full tablespoons of cinnamon and set aside. Cut the pineapple slices into pieces and put them aside too.
- Roll the dough out on a sheet with De Molen Flour smeared on the counter top. Then grease the dough with softened butter and sprinkle with the sugar-cinnamon mixture.
- Sprinkle the raisins and pineapple chunks on top.
- Roll up the dough and cut it into small round pieces. Cut these pieces in half again.
- Place baking paper in the baking tin and arrange the pieces in it. So put them against each other, with the cut edges up and down. Start at the edge of the baking tin and work your way to the other edge until the baking tin is completely filled.
- Cover with plastic foil, place a cloth over it and let the dough rise in a warm room for 20-30 min.
- Bake the dough in a preheated oven at 350 °f/180 °C for 60 min.
Baking time: 60 minutes
(Optional: when out of the oven add rum and almond slices)
